Spicy Shrimp Stir Fry
This simple, spicy, and sweet shrimp stir fry is packed full of veggies and ready in less than thirty minutes!
Servings: 4 servings
Calories: 184kcal
Ingredients
- 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
Instructions
- 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.
Notes
- Refer to the post for an in-depth explanation on how I prepare my raw shrimp for cooking.
Nutrition
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