Speedy and Tasty Firecracker Shrimp Stir-Fry Recipe

This Simple Firecracker Shrimp Stir Fry makes for an ideal weeknight dinner, featuring succulent shrimp, vibrant vegetables, all drenched in a zesty and sweet sauce. It outshines take-out easily! Serve it over rice and you’ll have a delightful meal ready in under 20 minutes.

Forego take-out and whip up this delicious Firecracker Shrimp Stir Fry in a mere 15 minutes! Packed with colorful bell peppers, crisp snap peas, and luscious shrimp all mixed together in a delightful spicy sauce. This straightforward meal is perfect for those hectic weeknights, and I assure you it tastes far better than your go-to takeout option. Serve it over fluffy rice and savor the leftovers for lunch the next day—think bang bang shrimp or kung pao shrimp, but with a healthier twist!

Reasons to Adore This Recipe

• High in Protein – shrimp is a fantastic source of lean protein! This stir fry delivers over 34 grams of protein per serving.
• Sweet and Spicy – the mix of honey and sriracha adds a delightful sweet and spicy kick to this dish.
• Quick and Simple – you can effortlessly create this spicy shrimp stir fry in just 15 minutes with minimal ingredients.
• Customizable – feel free to tailor this dish to your preferences! Change the protein, switch up the veggies, and modify the spice level as you wish.
• Perfect for Meal Prep – prepare a batch of this stir fry and portion it into containers for easy lunches or dinners throughout the week.

Ingredients

• shrimp – you can opt for fresh or frozen large shrimp that has been thawed. Ensure the shrimp is peeled and deveined, and only use raw shrimp, not pre-cooked ones.
• veggies – I used a mix of red and yellow bell peppers along with sugar snap peas (or snow peas) and green onions. Feel free to include whatever vegetables you prefer, such as broccoli, asparagus, green beans, sliced zucchini, mushrooms, or even leafy greens.
• olive oil – I recommend using a quality olive oil; it doesn’t need to be expensive, but look for one with a high smoke point. Canola oil, vegetable oil, or a touch of peanut oil for extra flavor also works well.

For the Firecracker Sauce

• soy sauce – I usually use low-sodium soy sauce since regular soy sauce tends to be too salty for my taste, but feel free to use what you have available! You can also exchange the soy sauce for coconut aminos or tamari to make it gluten-free.
• sesame oil – this adds richer flavor, but if you lack sesame oil, you can definitely omit it and the stir fry will still be tasty!
• honey – it lends a bit of sweetness without refined sugars to balance all the heat, though you can replace honey with maple syrup or another natural sweetener.
• sriracha – I adore the spicy essence of sriracha which elevates this finger-licking sauce! Alternatives include chili garlic sauce or any other spicy sauce.
• tomato paste – this replaces ketchup in this recipe, contributing depth to the sauce while thickening it right up. No corn starch needed!
• rice vinegar – it adds a hint of acidity to harmonize the flavors, but if rice vinegar isn’t available, you can switch it out with white vinegar, apple cider vinegar, or a splash of lemon or lime juice with zest.
• garlic – enhances the flavor profile of this stir fry; fresh minced garlic works best! If you don’t have fresh garlic, a teaspoon of garlic powder can suffice.
• seasonings – a mix of crushed red pepper flakes (if you prefer more heat), plus a little salt and black pepper.

How to Create Firecracker Shrimp

1. Cook shrimp. In a large skillet over medium-high heat, drizzle some olive oil and cook shrimp in a single layer until it starts to turn pink, about 3 minutes. Move 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, which should take about 4 to 5 minutes over medium heat, stirring frequently.
3. Make the sauce. While the vegetables are cooking, prepare the sticky sauce. In a small bowl, whisk together soy sauce, sesame oil, honey, sriracha, tomato paste, rice vinegar, garlic, crushed red pepper flakes, and black pepper. Set aside.
4. Stir fry. When the veggies are tender, 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 let it simmer until the sauce has thickened and all ingredients are well combined.
5. Serve and relish. 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 ahead, thaw the frozen shrimp in the refrigerator 24 hours prior to cooking. Place shrimp in a bowl or plastic bag to thaw—my go-to method.
• On the day of thaw – Short on time? The best approach 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 about 45 minutes until fully thawed.

Tips, Tricks, and Substitutions

• Modify spice level – if you enjoy more heat in your stir fry, add extra sriracha or another hot sauce. Conversely, if the sauce is too spicy for your liking, feel free to reduce the sriracha or substitute it with a milder option like sweet chili sauce.
• Veggie alternatives – don’t hesitate to swap or add different vegetables such as mushrooms, carrots, or broccoli based on what you have available.
• Gluten-free option – replace soy sauce with coconut aminos or tamari for a gluten-free version.

Serving Suggestions

• Serve over rice – relish this firecracker shrimp and vegetables as the main event atop a bed of white rice, brown rice, or even cauliflower rice for a low-carb choice.
• Pair with noodles – serve over lo mein noodles or rice noodles for a delicious variation. The noodles soak up the sauce, making each bite extra flavorful!
• With a salad – complement 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, encapsulate the shrimp and either bake them on a baking sheet or fry in a pan until golden brown.
• As an appetizer – rather than a stir fry, prepare the shrimp and serve with toothpicks or small skewers along with your favorite dipping sauce for an irresistible appetizer.

Preparation and Storage

To Store: I like to keep a bag of raw frozen shrimp handy in my freezer for recipes like this and just thaw the bag in the refrigerator overnight. Fresh shrimp can also be used. Leftover firecracker shrimp can be stored in a sealed, airtight container in the refrigerator for up to 3 or 4 days. Use your judgment!

To Freeze: This dish can also be frozen for up to 2 months. When reheating, I recommend thawing the frozen shrimp first and then reheating everything in a skillet rather than in a microwave for optimal results. Just a reminder—please do not freeze shrimp that you have already thawed.

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I hope you all relish this fantastic 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 adore seeing all your delicious recreations!