Spicy Shrimp Stir Fry is a ridiculously easy and even more delicious weeknight meal that comes together in less than 30 minutes! Chock full of vegetables and good-for-you ingredients, it’s a wonderful way to start this year’s meal planning!
This dish right here? This Spicy Shrimp Stir Fry? It’s all you’ll need for dinner tonight. This week. This month. This year!
It’s SO good! Seth and I are obsessed for a multitude of reasons.
- For one thing – it’ super flavorful! The sauce is made from the base of my go-to stir fry with a hefty dose of sweet Thai chili sauce thrown in (because we like a short cut on weeknights, ok?).
- Next, it's chock-full of veggies. Like, FULL, full. Peppers, onions, carrots, snap peas. We’ve even added broccoli before and I know zucchini would be delish! Or bean sprouts! Or mushrooms!
- Lastly, it comes together in less than a half hour. That’s it! So, when I’ve been working all day making everyone else food it’s nice to know that a quality, comforting meal can be ready for us in less time than it takes to make a frozen pizza.
Try this Spicy Shrimp Stir Fry for yourself and let me know what you think!
Spicy Shrimp Stir Fry
- 4 lunchbox peppers sliced thin
- 1 small onion sliced thin
- 1 medium carrot sliced thin
- 1 ½ cups snap peas
- ½ cup soy sauce
- 1 TBSP rice wine vinegar
- ½ tsp. sesame oil
- 1 tsp. fish sauce
- 2 TBSP brown sugar
- 1 lime juiced
- ¼ cup sweet Thai chili sauce
- 1 tsp. freshly shredded ginger
- 2 tsp. garlic
- 1 package flat rice noodles such as Taste of Thai
- 12 oz. fresh shrimp peeled and deveined
- Cilantro for serving
- Fresh limes for serving
- Sesame seeds for serving
- Place rice noodles in a large bowl and cover with VERY HOT water. Stir to separate and let soak for 10 minutes.
- Meanwhile, in a large skillet or wok, heat 2 TBSP of olive oil over medium-high heat. Add peppers, onion, carrots, and peas (and any other vegetables you feel like using) and cook, stirring occasionally, until veggies begin to soften.
- While the veggies cook, whisk together the soy sauce, vinegar, sesame oil, fish sauce, brown sugar, lime juice, chili sauce, ginger, and garlic.
- Pour sauce over veggies, stirring to combine, before adding softened rice noodles. Cook for another 2 minutes before adding shrimp. Cook for another 2 – 3 minutes, or until shrimp are just perfectly pink.
- Remove from heat and top with cilantro, a squeeze of lime juice, and sesame seeds before serving.