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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 get dinner on the table.
This dish right here? This Spicy Shrimp Stir Fry? It’s all you’ll need for dinner tonight. This week. This month. This year!
Spicy Stir Fry Sauce Ingredients:
The base of this sauce comes from my tried and true favorite stir fry sauce recipe. With a punch from fresh ginger, lime, and Thai chili sauce it is transformed into the perfect spicy stir fry sauce. Here’s what you’ll need:
- Soy Sauce
- Rice Wine Vinegar
- Sesame Oil
- Fish Sauce
- Brown Sugar
- Fresh Lime Juice
- Thai Chili Sauce
- Fresh Ginger & Garlic
The spicy sauce + tender shrimp + rice noodles = the best shrimp stir fry recipe!
How to soften Rice Noodles
My favorite way to serve this stir fry is with rice noodles, otherwise known as Pad Thai noodles. I love them for a few reasons! They’re easy to prepare, soak up tons of flavor, and have the best texture.
To soften the noodles, (carefully) place them in screaming hot (nearly boiling) water and separate them slightly using your fingers or chopsticks. Let them soak for ten minutes before draining and adding to the rest of the ingredients.
How to make spicy shrimp stir fry:
- Soak the noodles. As outlined above.
- Cook the veggies. So simple! So fresh and healthy!
- Make the sauce. It’s so good!
- Add the sauce to the veggies. Then the noodles.
- Add the shrimp. They cook very quickly and only require a minute or two. Give everything a good stir to be sure it’s combined.
- Serve with cilantro, sesame seeds, and a squeeze of lime!
How to Thaw Frozen Shrimp for Cooking
This recipe calls for raw shrimp. I like to buy the bags of frozen, raw shrimp that are already peeled and deveined to cut down on prep time.
- The night before cooking, remove the shrimp from the bag, place in a colander set over a mixing bowl and place in the fridge. The shrimp can be covered with plastic wrap, if desired.
- Remove the shrimp from the fridge at least 30 minutes before cooking. This allows the shrimp to come up to room temperature slightly. If ice cold shrimp go into a hot pan, they may become tough.
- Discard whatever liquid is in the bottom of the mixing bowl and rinse shrimp well under cold water.
- Remove tails, discard, and rinse shrimp again. Let shrimp sit in colander until ready to use.
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 tablespoon rice wine vinegar
- ½ tsp. sesame oil
- 1 tsp. fish sauce
- 2 tablespoon 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 tablespoon 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.
- Refer to the post for an in-depth explanation on how I prepare my raw shrimp for cooking.
Linda S. says
I made it last night; and it was really good... the only comment my husband had was he thought it was too salty; and there was only a little bit of fish sauce; so, I don't understand why either; but, I would make it again for sure.... used red pepper, carrots, onion, and zucchini...
Hi Linda, so glad you enjoyed it. Love the addition of zucchini! As far as the recipe being too salty goes, you're absolutely right in that the amount of fish sauce is pretty minimal and definitely shouldn't leave the dish tasting too salty. Maybe your husband just wasn't used to the kind of umami flavor from both that and the soy sauce? Hope you make it again and enjoy it 🙂
After what seemed like an eternity of making my family the same four meals every week I needed inspiration. Amanda’s Spicy Shrimp Stirfry was everything we needed! Her recipes are so easy to follow with flavors that knock your socks off. This one did have my nose running from spiciness but in the best way possible! Will be making this again!
We love a bit of spice! Thank you so much for making my recipes, Kim 🙂