Easy and Tasty Firecracker Shrimp Stir Fry Recipe

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

Forget takeout and prepare this delicious Firecracker Shrimp Stir Fry in just 15 minutes! Bursting with vibrant bell peppers, tender snap peas, and succulent shrimp all tossed in a delectable spicy sauce. This is the perfect hassle-free dinner for hectic weeknights and definitely tastes superior to your favorite takeout option. Serve it over light and fluffy rice and relish the leftovers for lunch the following day. Think bang bang shrimp or kung pao shrimp, but a healthier choice!

Reasons to Adore this Recipe

• High in Protein – shrimp serves as an amazing source of lean protein! Each serving of this stir fry provides over 34 grams of protein.
• Sweet and Spicy – the mix of honey and sriracha lends a delightful sweet and spicy kick to this stir fry.
• Quick and Simple – you can effortlessly whip up this spicy shrimp stir fry in just 15 minutes with minimal ingredients.
• Customizable – feel free to make this dish your own! Replace the protein, swap veggies, and modify the spice level to suit your taste.
• Perfect for Meal Prep – cook a batch of this stir fry and portion it into containers for easy lunches or dinners throughout the week.

Ingredients

• shrimp – opt for fresh or frozen large shrimp that has been thawed. Ensure you use peeled and deveined shrimp. Only raw shrimp should be used, not pre-cooked.
• veggies – I went with a mix of red and yellow bell peppers alongside sugar snap peas (or snow peas) and green onions. Feel free to incorporate any veggies you like, such as broccoli, asparagus, green beans, sliced zucchini, mushrooms, or even leafy greens.
• olive oil – choose a quality olive oil that need not be costly, just ensure it’s an oil with a high smoke point. Canola oil, vegetable oil, or even a touch of peanut oil can also add extra flavor.

For the Firecracker Sauce

• soy sauce – I typically use lower sodium soy sauce as regular soy sauce tends to be too salty for my preference, but feel free to use what you have! You can also substitute soy sauce with coconut aminos or tamari for a gluten-free option.
• sesame oil – this ingredient adds an extra layer of flavor, but if you don’t have sesame oil, you can leave it out and the stir fry will still taste fantastic!
• honey – this ingredient adds sweetness without refined sugars to balance the spice, but you can replace honey with maple syrup or another natural sweetener if desired. 
• sriracha – I adore the spicy kick from sriracha and it’s what makes this sauce finger-licking good! Feel free to use chili garlic sauce or another spicy sauce alternative.
• tomato paste – this ingredient replaces ketchup in the recipe and adds richness to the sauce while slightly thickening it. No corn starch necessary!
• rice vinegar – imparts a hint of acidity that helps balance the flavors, but if you don’t have rice vinegar, you can swap it with white vinegar, apple cider vinegar, or even a bit of lemon or lime juice with zest.
• garlic – offers a flavor boost to this stir fry; fresh minced garlic is the best! If you’re out of fresh garlic, use 1 teaspoon of garlic powder in a pinch.
• seasonings – a blend of crushed red pepper flakes (for added heat, if desired), along with a pinch of 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 shrimp in a single layer until they just begin to turn pink, approximately 3 minutes. Transfer the shrimp to a plate lined with paper towels and set aside.
2. Sauté the veggies. Add another tablespoon of olive oil to the hot skillet and toss in the peppers and sugar snap peas. Cook the vegetables until tender, around 4 to 5 minutes over medium heat, stirring often.
3. Prepare 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 aside.
4. Stir fry. Once the veggies are tender, return the shrimp to the pan and toss everything together. Drizzle the spicy firecracker sauce over the mix and stir well. Ensure everything is coated, and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and everything is combined.
5. Serve and enjoy. Garnish with sliced green onions (also known as scallions), sesame seeds, and dish up over white or brown rice.

How to Thaw Frozen Shrimp

• Overnight – If planning ahead, thaw the frozen shrimp in the fridge for 24 hours before cooking. Place shrimp in a bowl or plastic bag to thaw – this method is my favorite.
• Same day thaw – If time is short, the quickest way to defrost shrimp is to put them in a sealed plastic bag and submerge it under cold running water. Allow the shrimp to sit in cold water for about 45 minutes until thawed.

Tips, Tricks, and Substitutes

• Adjust spice level – if you enjoy even spicier stir fry, add more sriracha or other hot sauce. Conversely, if the sauce is too hot, reduce the sriracha or substitute it with a milder sauce like sweet chili sauce.
• Veggie options – feel free to switch or add different veggies, such as mushrooms, carrots, or broccoli, based on what you have available.
• Gluten-free option – replace soy sauce with coconut aminos or tamari to make this gluten-free.

Serving Suggestions

• Serve over rice – enjoy this firecracker shrimp and veggies as a main dish on a bed of white rice, brown rice, or even cauliflower rice for a lower-carb option.
• Pair with noodles – serve over lo mein noodles or rice noodles for a delightful twist. The noodles will soak up the sauce, enhancing the flavor in every bite!
• With a salad – pair this firecracker shrimp with a side salad like a crunchy Thai chicken salad or a Chinese chicken salad.
• Make egg rolls – using spring roll wrappers, wrap the shrimp and bake them on a baking sheet or fry them in a pan until golden brown.
• As an appetizer – rather than making it a stir fry, prepare this shrimp dish and serve with toothpicks or small skewers along with your favorite dipping sauce for an appetizer that everyone will adore.

Preparation and Storage

To Store: I recommend keeping a bag of raw frozen shrimp on hand for recipes like this and simply thawing it in the fridge overnight. You can also use fresh shrimp. Leftover firecracker shrimp will keep for up to 3 to 4 days in the refrigerator in a sealed, airtight container. Always use your discretion!

To Freeze: This meal can also be frozen for up to 2 months. When ready to reheat, I suggest thawing the frozen shrimp first and reheating everything in a skillet for optimal results. Just a note, do not refreeze shrimp that you have previously thawed.

Additional Shrimp Recipes

More Stir Fry Recipes

I hope you enjoy making the BEST Firecracker Shrimp recipe. If you love it as much as we do, please give me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny! I love seeing all your tasty creations!