Here’s another recipe! It’s got shrimp in it! It is dang good! It is 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 to make for like, once a month!
The simple sweet and sour sauce is amazing… you should make a double batch. It has lots of great heat with the red pepper flakes, and just enough sweetness to keep it under control.
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…except Brussels sprouts…that would not work! Don’t even think about Brussels sprouts. Save those for chicken and mashed potatoes. You need a sweeter vegetable like green beans, broccoli, cauliflower, pearl onions. Any of these would work.
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 glaze).
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!
Enjoy!
Extra Spicy Shrimp Stir Fry
Print Pin RateIngredients
- 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 , coarse chopped
- 1 cup red onion , coarse chopped
- 10 to 12 oz. fresh snap peas
Sauce
- 1 tsp toasted sesame oil
- 1 tbsp soy sauce
- 1/4 cup filtered water
- 1/2 tsp red pepper flakes
- 1 tsp corn starch
Instructions
- In a large skillet or wok, heat sesame oil, garlic, ginger and pepper flakes on medium high heat, 1 minute.
- Add bell pepper, onion and snap peas and stir to coat with oil.
- Continue stirring for 2 minutes.
- Add the shrimp and stir or toss until the shrimp is cooked through, 3 to 4 minutes.
- While the vegetables are cooking, mix the sauce ingredients in a sauce pan on medium heat and cook, stirring, until thickened, about 1 minute.
- Remove the 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.
Notes
2 servings were calculated using the ingredient proportions in the recipe.
I used chicken instead of shrimp (and used the Asian Chicken with Asparagus recipe for the chicken – https://www.joeshealthymeals.com/2015/05/03/asian-chicken-and-asparagus/). I also substituted broccoli for the peppers, and doubled the sauce. Delicious! Super simple and really good with fresh garden veggies. You could bump up the red pepper flakes if you want it even spicier.
Sounds delicious Josie. Thanks for the comment.
I loved this with the snap peas!
Sounds wonderful!
I’m not big into shrimp, but I think that even I could go for this!
Shrimp stir fry is the best! The secret is to not overcook the shrimp. Take it out the second it turns pink all around.