Here’s a recipe for oriental-inspired Spicy shrimp stir fry. It is extra spicy and makes your mouth feel really good after you eat it. And you’ll probably still have a happy mouth 5 minutes after you finish. That’s a good thing. This recipe should be on your list of meals to make for like, once a month at least!
Ingredients For Shrimp Stir Fry
I used snap peas, sweet green bell pepper, and red onion in the stir fry. You could stir fry any other Fresh Vegetables that you have on hand. You need a sweeter vegetable like Green Beans, broccoli, cauliflower, or pearl onions. Any of these would work for this Easy Recipe. The whole dish comes together with the tasty shrimp and the amazing sauce.
I’ve made it with fresh snap peas and frozen. Here in Florida, they are available fresh right now in some Grocery Stores. (The nation’s shutdown is certainly dictating what is available.) Frozen are always in season. You could also substitute frozen snow peas.
Snow peas are the flat Peas typically found in Oriental stir-fries. Sugar snap peas are a hybrid between snow peas and regular garden peas. They are fatter than snow peas and tend to be sweeter and more flavorful than skinny snow peas. That’s why they are a good choice in this Recipe.
Preparation Steps To Make Shrimp Stir Fry
I’m showing the shrimp stir fry on top of Rice. This is totally up to you if you want to eat it this way. It would certainly be excellent by itself and although not quite as filling, you’d be saving over 100 Calories if you are watching your intake. The Nutritional Information is based on having 1/2 cup of cooked, long-grain white Jasmine Rice.
If you are serving this with rice, getting your water boiling is the first step. And here’s a tip for cooking rice. I used to follow the directions on the box of rice….1 cup rice to 1 1/2 cups water, cook simmering for 15 to 20 minutes, yadda yadda. Well, too many times the water Boiled out of the pot and I was left with scorched rice.
To totally alleviate this problem, I now cook my rice like Pasta…that’s with lots of water. Bring 3 or 4 cups of water to a boil and then add the rice, give it one stir, and boil for 15 to 18 minutes until it is tender to your bite. (Just check a few grains with a spoon.) Once it’s done, pour it in a strainer, just like pasta, and return it to the pot. Place a piece of paper towel over the pot and cover with the lid. Let it sit for 5 to 10 minutes and you’ll have perfect rice. I do the same with Brown Rice too but that will cook for around 45 minutes.
Make The Sauce With Asian Flavors
The remaining steps go really fast so it’s best to have all the Ingredients chopped and ready to Fry. That includes getting a small pan ready with the Sauce ingredients.
Mix and dissolve the 2 teaspoons of cornstarch in 1/2 cup of water. Add the water to the small saucepan along with the Sesame Oil, soy sauce, and Red Pepper flakes. Heat the pot on Medium and stir until it thickens. That will take about 2 minutes. Lower the heat to low to keep warm.
Sautee The Vegetables And Cook The Shrimp
Sauté your vegetables in some toasted Sesame Oil with minced garlic, ginger, and Red Pepper flakes. Stir them around occasionally until they are Softened. That will take around 4 minutes.
Add the shrimp to the skillet and cook them for 3 or 4 minutes until the shrimp are pink and cooked through. Then, add half of the sweet and sour sauce. Stir the sauce to coat all of the vegetables and shrimp. The Shrimp stir fry is now ready to serve,
Serving the Stir Fry
Serve over a bed of rice, sprinkle with chopped peanuts and green onions, and a little more Savory sweet and sour Sauce.
The details are in the Recipe Card below.
Also, try these tasty Shrimp Recipes:
- Shrimp mac and cheese
- Creamy shrimp scampi
- Tomato spinach pasta with spicy shrimp
- Shrimp Salad with Creamy Dill Dressing
- Bonefish Grill Bang Bang Shrimp Recipe
Extra Spicy Shrimp Stir Fry
- White rice cooked according to instructions , keep warm
- 12 oz . 21- 30 sized shrimp , de-veined, tails removed
- 1 tbsp toasted sesame oil
- 1 tsp ground ginger
- 2 cloves minced garlic
- 1/2 tsp red pepper flakes
- 1 cup green bell pepper, coarsely chopped
- 1 cup red onion, coarsely chopped
- 12 oz. fresh snap peas, stems removed and rinsed, or frozen
- chopped peanuts, optional
- chopped green onion for garnish, optional
- 2 tsp toasted sesame oil
- 2 tbsp soy sauce
- 1/2 cup water
- 1 tsp red pepper flakes
- 2 tsp corn starch
- Cook rice, if using, and keep warm.
- In a large skillet or wok, heat sesame oil, garlic, ginger and pepper flakes on medium high heat, 30 seconds.
- Add bell pepper, onion and snap peas and stir to coat with oil. Cook, stirring occasionally until the veggies are slightly softened, 3 to 4 minutes.
- Add the shrimp and stir or toss until the shrimp is cooked through, 3 to 4 minutes. The shrimp will be totally pink when done.
- While the vegetables are cooking, mix the sauce ingredients in a sauce pan on medium heat and cook, stirring, until thickened, about 1 to 2 minutes.
- Remove the shrimp skillet from the heat and pour 1/2 of the sauce on the shrimp and vegetables and stir to coat, reserving the remainder for plated dishes.
- Serve the shrimp over a bed of rice, and top with chopped peanuts, and green onion.
- Add additional sauce if desired.
- Nutrition information is calculated using 1/2 cup cooked white rice.
- 2 servings were calculated using the ingredient proportions in the recipe.
- Omitting the rice would save about 105 calories.