Here’s a recipe for oriental inspired spicy shrimp stir fry. And 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. And that’s a good thing. This recipe should be on your list of meals to make for like, once a month!
You could also take a look at these shrimp recipes:
Ingredients in the shrimp stir fry
I used snap peas, sweet green bell pepper and red onion in the stir fry, but you could stir fry any other veggie that you have on hand. You need a sweeter vegetable like green beans, broccoli, cauliflower, pearl onions. Any of these would work. 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 places. (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 the skinny snow peas. That’s why they are a good choice in this recipe.
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 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.
The remaining steps go really fast so it’s best to have all the ingredients ready and that includes getting a small pan ready with the sauce ingredients. Heat this on medium heat and stir frequently until the corn starch thickens the sauce. This will only take a minute or two.
Saute your vegetables in some toasted sesame oil with minced garlic, ginger and red pepper flakes. Add the shrimp and stir it around for 3 or 4 minutes until the shrimp is done, then drizzle your pan of goodness with the sweet and sour sauce.
Serve over a bed of rice, sprinkle with chopped peanuts and green onions, (and maybe a little more sweet and sour sauce).
This recipe is amazingly good and very quick to make. Extra spicy shrimp stir fry should be on your short list to try. Bookmark this page so you don’t forget!
(This recipe was previously posted and I have doubled the sauce ingredients because it is so good and you’ll want extra.)
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.