Fast and Tasty Firecracker Shrimp Stir-Fry Recipe

This Simple Firecracker Shrimp Stir Fry is an ideal weeknight dish featuring succulent shrimp, crunchy vegetables, all drenched in a sweet and zesty sauce. Tastes much better than takeout! Serve it over rice and have your dinner ready in less than 20 minutes.

Skip the takeout and create this flavor-rich Firecracker Shrimp Stir Fry in only 15 minutes! Filled with vibrant bell peppers, tender snap peas, and plump shrimp, all mixed together in a deliciously spicy sauce. It’s the perfect quick dinner for those hectic weeknights, and it definitely outperforms your go-to takeout meal. Serve over fluffy rice, and you can even enjoy the leftovers for lunch the next day. Think of bang bang shrimp or kung pao shrimp, but a healthier twist!

Why You’ll Adore this Recipe

• High in Protein – shrimp delivers a fantastic source of lean protein! This stir fry boasts over 34 grams of protein per serving.
• Sweet and Spicy – the mixture of honey and sriracha provides a delightful sweet-spicy punch.
• Quick and Easy – whip up this spicy shrimp stir fry in just 15 minutes using few ingredients.
• Customizable – make this dish your own! Change the protein, vary the vegetables, and adjust the spice level according to your preference.
• Ideal for Meal Prep – prepare a batch of this stir fry and portion it into containers for lunches or dinners throughout the week.

Ingredients

• shrimp – fresh or frozen large shrimp is fine, just ensure it’s thawed and peeled and deveined. Use only raw shrimp, not pre-cooked.
• veggies – I opted for a mix of red and yellow bell peppers alongside sugar snap peas (or snow peas) and green onions. Feel free to modify with other vegetables like broccoli, asparagus, green beans, sliced zucchini, mushrooms, or leafy greens.
• olive oil – I prefer a quality olive oil without needing to splurge; just ensure it has a high smoke point. Canola oil, vegetable oil, or even a dash of peanut oil can add extra flavor.

For the Firecracker Sauce

• soy sauce – I typically use lower sodium soy sauce, as I find regular soy too salty, but feel free to use what you have! You can replace it with coconut aminos or tamari for a gluten-free option.
• sesame oil – this enhances the flavor, but if it’s not available, the stir fry will still taste delicious without it!
• honey – adds a touch of sweetness without refined sugars to balance the heat, but you can exchange honey for maple syrup or another natural sweetener.
• sriracha – I love the spiciness of sriracha, which makes this sauce irresistible! You can also substitute it with chili garlic sauce or another spicy condiment.
• tomato paste – serves as a stand-in for ketchup in this recipe, adding depth of flavor and thickening the sauce. No corn starch needed!
• rice vinegar – introduces a hint of acidity to harmonize the flavors, but if it’s not on hand, you can opt for white vinegar, apple cider vinegar, or a splash of lemon or lime juice with zest.
• garlic – adds flavor depth, and fresh minced garlic is always preferable! If fresh isn’t available, you can use 1 teaspoon of garlic powder in a pinch.
• seasonings – a blend of crushed red pepper flakes (if you prefer stronger heat), along with some salt and black pepper.

How to Prepare Firecracker Shrimp

1. Cook shrimp. In a large skillet over medium-high heat, drizzle a bit of olive oil and cook the shrimp in a single layer until they turn pink, approximately 3 minutes. Move the shrimp to a plate lined with paper towels and set them aside.
2. Sauté the veggies. Drizzle another tablespoon of olive oil into the hot skillet and add the peppers and sugar snap peas. Cook the vegetables until they are tender, about 4 to 5 minutes over medium heat, stirring often.
3. Make the sauce. While the veggies are cooking, prepare the sticky sauce. In a small bowl, whisk together the soy sauce, sesame oil, honey, sriracha, tomato paste, rice vinegar, garlic, crushed red pepper flakes, and black pepper. Set this aside.
4. Stir fry. Once the veggies reach the desired tenderness, return the shrimp to the pan and combine. Pour the spicy firecracker sauce on top and mix thoroughly. Ensure everything is coated and bring the sauce to a boil. Lower the heat and simmer until the sauce thickens and all is blended.
5. Serve and enjoy. Garnish with sliced green onions (scallions), sesame seeds, and serve over white rice or brown rice.

How to Thaw Frozen Shrimp

• Overnight – If you know in advance, thaw the frozen shrimp in the refrigerator 24 hours prior to cooking. Place the shrimp in a bowl or plastic bag to thaw – this is my preferred method.
• Day of thaw – If time is tight, the quickest way to defrost the shrimp is to transfer them to a sealed plastic bag and immerse under running cold water. Keep the shrimp in the cold water for around 45 minutes until thawed.

Tips, Tricks and Substitutions

• Adjust spice level – If you enjoy a spicier stir fry, add more sriracha or alternative hot sauce. Conversely, if the sauce is too hot, feel free to halve the sriracha or swap it for something milder like sweet chili sauce.
• Veggie options – feel free to exchange or add additional vegetables such as mushrooms, carrots, or broccoli based on what’s available.
• Make it gluten-free – replace the soy sauce with coconut aminos or tamari for a gluten-free variation.

How to Serve

• Serve over rice – enjoy this firecracker shrimp and veggies as a main course on a bed of white rice, brown rice, or even cauliflower rice for a low-carb choice.
• Pair with noodles – serve over lo mein or rice noodles to mix things up. The noodles will soak up the sauce, enhancing each bite!
• With a salad – accompany this firecracker shrimp with a side salad like this crunchy Thai chicken salad or Chinese chicken salad.
• Make egg rolls – use spring roll wrappers to wrap the shrimp and either bake in the oven or fry in a pan until golden brown.
• As an appetizer – instead of a stir fry, prepare this shrimp and serve with toothpicks or small skewers along with your favorite dipping sauce for an irresistible appetizer.

Prepping and Storage

To Store: I always keep a bag of raw frozen shrimp in my freezer for dishes like this, thawing the bag in the fridge overnight. Fresh shrimp works well too. Leftover firecracker shrimp will stay fresh for up to 3 or 4 days in the fridge inside a sealed, airtight container. Use your best judgment!

To Freeze: This meal can also be frozen for up to 2 months. When ready to reheat, I recommend thawing the frozen shrimp first and reheating everything in a skillet instead of a microwave for optimal results. Just a reminder, please don’t refreeze shrimp that you’ve previously thawed.

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I hope you all enjoy this AMAZING Firecracker Shrimp recipe, and if you love it as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!