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Spicy Garlic Shrimp Stir Fry - Fast, Flavorful, Weeknight Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 2 tablespoons neutral oil (canola, avocado, or peanut), divided
  • 1 red bell pepper, thinly sliced
  • 1 cup sugar snap peas or snow peas
  • 1 small carrot, thinly sliced on a bias
  • 3–4 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, finely minced or grated
  • 3 green onions, sliced (whites and greens separated)
  • 1–2 teaspoons crushed red pepper flakes or 1 tablespoon chili-garlic sauce (like sambal oelek), to taste
  • Cooked rice or noodles, for serving
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon oyster sauce (or fish sauce for extra savory depth)
  • 1 tablespoon rice vinegar or lime juice
  • 1 tablespoon honey or brown sugar
  • 1/3 cup chicken broth or water
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch (for thickening)

Method
 

  1. Pat shrimp dry. Dry shrimp sear better and don’t steam. Season lightly with salt and pepper.
  2. Stir together the sauce. In a small bowl, whisk soy sauce, oyster sauce, vinegar, honey, broth, sesame oil, and cornstarch until smooth. Set aside.
  3. Preheat your pan. Heat a large skillet or wok over medium-high until hot. Add 1 tablespoon oil and swirl to coat.
  4. Sear the shrimp. Add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly golden at the edges. Transfer to a plate. Do not overcook.
  5. Stir-fry the veggies. Add remaining oil to the pan. Toss in bell pepper, peas, carrot, and the white parts of the green onions. Cook 2–3 minutes, stirring often, until crisp-tender.
  6. Add aromatics and spice. Push veggies to the sides. Add garlic, ginger, and chili-garlic sauce or red pepper flakes to the center. Stir 30 seconds until fragrant.
  7. Pour in the sauce. Give it a quick stir (cornstarch settles), then add to the pan. Stir until the sauce bubbles and thickens, 30–60 seconds.
  8. Return the shrimp. Add shrimp and any juices back to the pan. Toss to coat and warm through, about 30 seconds. Taste and adjust—add a splash more soy for salt, honey for sweetness, or vinegar for brightness.
  9. Finish and serve. Remove from heat. Sprinkle with green onion tops and sesame seeds if using. Serve over hot rice or noodles with lime on the side.