Chili Shrimp Stir Fry
This Chili Shrimp Stir Fry is SO EASY! A quick, vibrant dish bursting with colorful veggies and succulent shrimp, perfect for a flavorful weeknight dinner.
Equipment
- Wok or large skillet
- Spatula or tongs
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 2 to 3 cups snap peas trimmed
- 2 red bell peppers cut into strips about 1 inch long
- 3 tablespoons sesame oil
- 1 large sweet onion sliced
- 2 cloves garlic minced
- 1 1/2 lbs raw shrimp peeled and tails removed
- 1 tablespoon chili garlic sauce
- 1/4 cup soy sauce
- 1 teaspoon minced ginger
- 1 teaspoon corn starch
Instructions
- Start by washing and trimming your snap peas. Cut the red bell peppers into strips and slice the onion. Mince the garlic and ginger, and ensure your shrimp are peeled and ready to go.
- In a small bowl, mix together the soy sauce, chili garlic sauce, ginger, and corn starch. Stir until combined, and set this aside. This sauce will be the star of your stir fry.
- Heat the wok or large skillet over medium-high heat. Once it’s hot, add the sesame oil and swirl it around to coat the bottom.
- Add the sliced onion and minced garlic to the pan. Sauté for about 2-3 minutes until the onion becomes translucent. Then, toss in the snap peas and red bell peppers, cooking for an additional 2-4 minutes until they are tender but still crisp.
- Push the vegetables to the side of the pan and add the shrimp. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and are fully cooked through.
- Pour the sauce over the shrimp and vegetables in the pan. Stir everything together, allowing the sauce to coat the shrimp and veggies evenly. Cook for another 1-2 minutes until the sauce thickens slightly.
- Remove the stir fry from heat and serve it immediately over rice or noodles. Enjoy the crunchiness of the vegetables and the tender shrimp with every bite.
Notes
- Use high heat to get a nice sear on the shrimp without overcooking.
- Prep all ingredients before cooking to ensure a smooth stir fry process.
- Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 2 months.