Description
This Spicy Shrimp and Vegetable Stir-Fry is packed with bold flavors, crunchy veggies, and juicy shrimp, all tossed in a delicious spicy sauce. Ready in just 15 minutes, it’s the perfect weeknight meal!
Ingredients
Units
Scale
- For the Stir-Fry:
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 1 cup bell peppers, sliced (any color)
- 1 cup broccoli florets
- 1/2 cup snap peas (or green beans)
- 1/2 cup carrots, julienned
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- For the Spicy Sauce:
- 1/4 cup soy sauce (low sodium preferred)
- 1 tablespoon sriracha (or more for extra heat)
- 1 tablespoon honey (or maple syrup for a refined sugar-free option)
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken sauce)
- For Garnish:
- Sesame seeds
- Chopped green onions
- Lime wedges (optional)
Instructions
- Make the sauce – In a small bowl, whisk together soy sauce, sriracha, honey, sesame oil, and red pepper flakes. Set aside.
- Cook the shrimp – Heat ½ tablespoon olive oil in a large pan or wok over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink. Remove from the pan and set aside.
- Stir-fry the veggies – Add the remaining ½ tablespoon olive oil to the pan. Stir-fry bell peppers, broccoli, snap peas, carrots, garlic, and ginger for 3-4 minutes, until slightly tender but still crisp.
- Combine & cook – Return the shrimp to the pan. Pour in the spicy sauce and stir well. Add the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
- Serve & garnish – Remove from heat, sprinkle with sesame seeds and green onions, and serve over rice or noodles. Squeeze fresh lime juice on top if desired.
Notes
- Adjust the spice level – Reduce or increase sriracha and red pepper flakes based on your heat preference.
- Make it low-carb – Serve with cauliflower rice instead of regular rice.
- Protein swap – Substitute shrimp with chicken, tofu, or beef for variety.
- Storage – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat.
Nutrition
- Calories: ~250
- Sugar: ~6g
- Sodium: ~850mg
- Fat: ~8g
- Saturated Fat: ~1.5g
- Unsaturated Fat: ~5g
- Trans Fat: 0g
- Carbohydrates: ~20g
- Fiber: ~4g
- Protein: ~25g
- Cholesterol: ~180mg