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4.84 from 6 votes

Spicy Shrimp Stir Fry

This simple, spicy, and sweet shrimp stir fry is packed full of veggies and ready in less than thirty minutes!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Keyword: Dinner, Stir Fry, Weeknight Meals
Servings: 4 servings
Calories: 184kcal


  • 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 teaspoon sesame oil
  • 1 teaspoon fish sauce
  • 2 tablespoon brown sugar
  • 1 lime juiced
  • ¼ cup sweet Thai chili sauce
  • 1 teaspoon freshly shredded ginger
  • 2 teaspoon 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.


Serving: 1serving | Calories: 184kcal | Carbohydrates: 19g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 214mg | Sodium: 2395mg | Potassium: 378mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3824IU | Vitamin C: 70mg | Calcium: 171mg | Iron: 4mg