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Spicy Shrimp Stir-Fry
4 - 6 people
00h 10
00h 15
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Ingredients and Method
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for extra crispness)
- 1 tablespoon neutral oil (canola, avocado, or peanut)
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or chili garlic sauce
- 1 tablespoon hoisin sauce or oyster sauce
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon sesame oil
- 1 teaspoon honey or brown sugar
- 1–2 tablespoons water to thin (optional)
- 1 tablespoon neutral oil
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 red bell pepper, sliced
- 1 cup snap peas or broccoli florets
- 2 green onions, sliced
- Chili flakes (optional, for extra heat)
Method
- In a small bowl, whisk together soy sauce, sriracha, hoisin, vinegar, sesame oil, and honey. Set aside.
- Pat shrimp dry and toss with a little salt, pepper, and cornstarch if using.
- Heat oil in a wok or large skillet over medium-high heat.
- Add shrimp and cook 1–2 minutes per side until just pink and lightly crisped. Remove and set aside.
- Add another splash of oil to the same pan.
- Sauté garlic, ginger, and chili flakes (if using) for 30 seconds.
- Add bell pepper and snap peas. Stir-fry for 2–3 minutes until just tender-crisp.
- Return shrimp to the pan. Pour in the sauce and toss everything to coat.
- Simmer for 1–2 minutes until heated through and glossy.
- Top with green onions.
- Serve hot over steamed rice
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