Rapid and Zesty Firecracker Shrimp Stir-Fry Recipe

This Simple Firecracker Shrimp Stir Fry is an ideal weeknight dish featuring tender shrimp, crunchy veggies, all coated in a sweet and spicy sauce. It surpasses takeout in flavor! Serve it over rice and have dinner ready in less than 20 minutes.

Ditch the takeout and whip up this delectable Firecracker Shrimp Stir Fry in just 15 minutes! Bursting with vibrant bell peppers, tender snap peas, and succulent shrimp all tossed in a fantastic spicy sauce. This quick and tasty dinner is perfect for those hectic weeknights and, I assure you, it’s far superior to your usual takeout. Serve it over fluffy rice and savor the leftovers for lunch the next day. Think of it as a healthier version of bang bang shrimp or kung pao shrimp!

Why You’ll Adore this Recipe

• High Protein – shrimp is a fantastic source of lean protein! This stir fry contains over 34 grams of protein per serving.
• Sweet and Spicy – the blend of honey and sriracha provides this stir fry with a delightful sweet and spicy kick.
• Quick and Easy – you can create this spicy shrimp stir fry in a mere 15 minutes using just a few ingredients.
• Customizable – feel free to personalize this dish! Change the protein, switch out the veggies, and modify the spice level to suit your taste.
• Ideal for Meal Prep – prepare a batch of this stir fry and separate it into containers for enjoy throughout the week for lunches or dinners.

Ingredients

• shrimp – utilize fresh or frozen large shrimp that is thawed. Ensure you use peeled and deveined shrimp. Only raw shrimp is acceptable, not pre-cooked shrimp.
• veggies – I opted for a mix of red and yellow bell peppers along with sugar snap peas (or snow peas) and green onions. Feel free to include any veggies you prefer such as broccoli, asparagus, green beans, sliced zucchini, mushrooms, or leafy greens.
• olive oil – I recommend a quality olive oil that doesn’t need to break the bank; just ensure it has a high smoke point. Canola oil, vegetable oil, or a hint of peanut oil for added flavor are also good alternatives.

For the Firecracker Sauce

• soy sauce – I always opt for lower sodium soy sauce since regular soy sauce tends to be too salty for my liking; nevertheless, use what you have! You can also replace the soy sauce with coconut aminos or tamari to make it gluten-free.
• sesame oil – this enhances the flavor, but if you don’t have sesame oil, feel free to skip it, and the stir fry will still taste amazing!
• honey – this contributes sweetness without refined sugars, balancing the spice; you can swap it for maple syrup or another natural sweetener.
• sriracha – I cherish the spicy essence of sriracha, which is what elevates this lip-smacking sauce! You may also use chili garlic sauce or any other spicy sauce.
• tomato paste – this replaces ketchup in this recipe, adding depth to the sauce while thickening it slightly. No corn starch required!
• rice vinegar – contributes a hint of acidity to balance the flavors; if you don’t have rice vinegar, you can substitute it with white vinegar, apple cider vinegar, or even a bit of lemon or lime juice and zest.
• garlic – enhances the flavor of this stir fry and fresh minced garlic is always preferable! If fresh garlic cloves are unavailable, use 1 teaspoon of garlic powder in a pinch.
• seasonings – a mix of crushed red pepper flakes (if you prefer more heat), a dash of salt, and black pepper.

How to Create 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 it begins to turn pink, approximately 3 minutes. Transfer shrimp to a plate lined with paper towels and set aside.
2. Sauté the veggies. Drizzle an additional tablespoon of olive oil into the hot skillet and incorporate the peppers and sugar snap peas. Cook the veggies until tender, about 4 to 5 minutes over medium heat, stirring frequently.
3. Prepare the sauce. While the veggies are cooking, create 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 cooked and tender, reintroduce the shrimp to the pan and toss everything together. Pour the spicy firecracker sauce over and mix well, ensuring 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 serve over white or brown rice.

How to Thaw Frozen Shrimp

• Overnight – If you plan to make this in advance, thaw the frozen shrimp in the fridge 24 hours before cooking. Place the shrimp in a bowl or a plastic bag to thaw – this method is my go-to.
• Day of thaw – If time is tight, the best method to defrost shrimp is to place them in a sealed plastic bag and submerge it in cold running water. Keep the shrimp in the cold water for around 45 minutes until they are thawed.

Tips, Tricks, and Substitutions

• Adjust the spice level – if you enjoy extra heat in your stir fry, increase the sriracha or another hot sauce. Alternatively, if the sauce is too spicy for your taste, reduce the sriracha or substitute it with a milder sauce like sweet chili sauce.
• Veggie options – feel free to exchange or add assorted veggies, like mushrooms, carrots, or broccoli, based on what you have available.
• Make it gluten-free – replace the soy sauce with coconut aminos or tamari to ensure it is gluten-free.

How to Serve

• Serve over rice – enjoy this firecracker shrimp and vegetables as a main course over a bed of white rice, brown rice, or even cauliflower rice for a low-carb alternative.
• Pair with noodles – serve it atop lo mein or rice noodles to switch things up. The noodles will soak up the sauce, enhancing each bite!
• With a salad – accompany this firecracker shrimp with a side salad such as a crunchy Thai chicken salad or a Chinese chicken salad.
• Make egg rolls – using spring roll wrappers, encase the shrimp and bake them in the oven on a baking sheet or fry in a pan until golden brown.
• As an appetizer – instead of preparing a stir fry, prepare a shrimp appetizer with toothpicks or small skewers and your favorite dipping sauce that everyone will enjoy.

Prepping and Storage

To Store: I usually keep a bag of raw frozen shrimp in my freezer for occasions like this and just thaw the bag overnight in the refrigerator. You can also use fresh shrimp. Leftover firecracker shrimp can last up to 3 to 4 days in the refrigerator when stored in a sealed, airtight container. Use your discretion, of course!

To Freeze: This meal can be frozen for up to 2 months. When ready to reheat, it’s best to thaw the shrimp beforehand and reheat everything in a skillet rather than in the microwave for the best results. Just a reminder, please do not freeze shrimp that have previously been thawed.

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I hope you all enjoy this DELICIOUS 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 tasty recreations!