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Spicy High-Protein Shrimp Stir Fry - Fast, Flavorful, and Satisfying

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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 optional)
  • 2 cups broccoli florets (small, bite-sized)
  • 1 red bell pepper, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1 cup snap peas or snow peas, trimmed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 2 tablespoons neutral oil (avocado, canola, or grapeseed)
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon sesame seeds (optional, for garnish)
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1–2 tablespoons chili-garlic sauce or sambal oelek (adjust for heat)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1/3 cup water
  • 1 teaspoon cornstarch (for light thickening)

Method
 

  1. Pat the shrimp dry. Moisture is the enemy of a good sear. Use paper towels to blot and set aside in a bowl.
  2. Whisk the sauce. In a small bowl, combine soy sauce, rice vinegar, chili-garlic sauce, honey, sesame oil, water, and cornstarch. Stir until smooth and set nearby.
  3. Prep the veggies. Keep pieces small and uniform so they cook quickly. Mince garlic and ginger last so they stay fresh and fragrant.
  4. Heat the pan hot. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  5. Sear the shrimp. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque. Do not overcook. Transfer to a plate.
  6. Stir fry the vegetables. Add the remaining 1 tablespoon oil. Toss in onion and broccoli, cook 2 minutes. Add bell pepper and snap peas, cook another 2–3 minutes until crisp-tender.
  7. Add aromatics. Push veggies to the sides, add garlic and ginger to the center. Stir 30 seconds until fragrant, then mix through.
  8. Bring it together. Return shrimp to the pan. Give the sauce a quick stir (cornstarch settles) and pour it in. Toss constantly 1–2 minutes until the sauce thickens and coats everything.
  9. Finish and garnish. Taste and adjust: more chili-garlic for heat, a splash of soy for salt, or a squeeze of lime for brightness. Top with green onions and sesame seeds.
  10. Serve hot. Spoon over cooked brown rice or quinoa for extra staying power, or enjoy as-is for a lighter, low-carb bowl.