Sweet and Spicy Shrimp Stir Fry

This sweet and spicy shrimp stir fry is one of my favorite go to meal. Succulent, sauteed shrimp with sauteed veggies, smothered in a finger licking sauce. It’s a simple recipe that’s packed with flavor, an easy weeknight treat that’s packed with goodness.

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This Sweet and Spicy Shrimp Stir Fry is a satisfyingly sweet and savory dish. I am such a huge fan of sweet, savory and spicy recipes!

If you’re looking for other stir fry recipes, why not also try my Teriyaki Salmon Stir Fry!

Why you’ll love this

• An easy stir fry. This simple and delicious stir fry goes from pantry to table in about 20 mins.
• A healthy stir fry. Protein packed and loaded with colorful veggies, serve with rice or noodles for a super satisfying and well balanced meal.
• A mouthwatering sweet and savory shrimp coating. Made with honey, garlic and chili paste this yummy sauce is a treat for the taste buds.

Ingredients you’ll need

• Jumbo Shrimp
• Veggies – Bell Peppers, carrots, snow peas
• Sliced Garlic
• Raw Honey
• Salt
• Chili Pepper Paste
• Avocado Oil

How to make this Sweet and Spicy Shrimp Stir Fry

• Cook the shrimp – In a wok or large pan, add some avocado oil and saute the shrimp.
• Coat the shrimp – Add in the garlic, give it a little toss and sauté for another minute. Add in the honey and the chili pepper paste.
• Add the veggies – Toss in the veggies, stir everything together and saute for 5 mins.
• Garnish, serve and enjoy!

Recipe notes and tips

• I bought shredded carrots from the grocery store but you can thinly slice regular carrots at home.
• You can use a standard non stick pan or a traditional wok for this recipe.
• I did not use fresh chili peppers for this recipe but I used the fresh chili pepper paste instead. You can find them at your local grocery stores. It gives a nice color and flavor to the food.
• Slice your veggies into roughly the same size, so they all cook evenly.
• Prep your ingredients before firing up the wok, things moves fast!
• Keep an eye on your shrimp, they cook quick and overcooking can make them rubbery. The shrimp are done when they turn opaque and for a ‘C’ shape.
• You can garnish with some sliced green onions or some sesame seeds.

FAQ’s

Swaps and add ins

This Sweet and Spicy Shrimp Stir Fry is very customizable! You can pick your fave veggies, just be aware some veggies can take a bit longer to cook. Bok choy, broccoli and asparagus are all delicious veggie swap ideas.

You can add a splash of soy sauce, for extra richness, or go with coconut aminos.

You can also swap the shrimp for tofu, if you’re after a vegetarian stir fry.

You can serve with noodles or rice. If you want a low carb option, opt for some cauliflower rice.

Storing this Sweet and Spicy Shrimp Stir Fry

Ideally you want to eat any leftovers within 3 days of cooking. Store your stir fry and rice in a sealed container in the fridge for up to 2 days. Make sure to re-heat until everything is steaming and hot. Also, do not reheat more than once.

Is shrimp good for you?

Shrimp is a great protein. Because they’re low in carbs and calories and packed with nutrients, shrimp are an ideal choice for a healthy meal rotation.

What’s the best shrimp to use?

I mostly only cook with raw shrimps. Here I have the larger size of shrimps and I usually buy them at either Sam’s Club or Costco.

You can use frozen shrimp if you like, just make sure you thaw them first. A great way to thaw them is in sieve in the fridge overnight. Or – if you are pressed for time – you can run the frozen shrimp under cold water.

Other shrimp recipes you might like

• Spicy Shrimp Scampi

I hope you enjoy all the recipes I share with you, including this delicious Sweet and Spicy Shrimp Stir Fry recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

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5 from 5 votes

Sweet and Chili Shrimp Stir Fry

By: Mariam Ezzeddine

This Sweet and Chili Shrimp Stir Fry recipe is an easy shrimp dish you can make within 20 minutes. It’s delicious and packed with proteins.

Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 17 minutes minutes

Servings: 2 servings

Ingredients 

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• ▢ 1 lb. jumbo shrimp
• ▢ 1/2 red bell pepper, thinly sliced
• ▢ 1/2 yellow bell pepper, thinly sliced
• ▢ handful shredded carrots
• ▢ 1 cup snow peas
• ▢ 2 tbsp. sliced garlic, about 3 large garlic cloves
• ▢ 1 tbsp raw honey
• ▢ 1/2 tsp salt
• ▢ 2 tbsps. fresh chili pepper paste
• ▢ 2 tbsps. avocado oil or oil of your preference.

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Instructions 

• Start by slicing up the veggies. 
• In a wok, heat up 2 tbsps. of avocado oil on medium heat and sauté the shrimps, occasionally flipping them over to cook on both side. This take about 5 minutes. 
• Add in the garlic, give it a little toss and sauté for another minute. Add in the honey and the chili pepper paste. Cook together for about a minute. Sprinkle some salt and then add in the veggies.
• Stir everything together and let the veggies sauté until they are tender. Should be about 5 minute.
• Remove and serve. You can garnish with some sliced green onions or some sesame seeds.

Notes

• I bought shredded carrots from the grocery store but you can thinly slice regular carrots at home.
• You can use a standard non stick pan or a traditional wok for this recipe.
• I did not use fresh chili peppers for this recipe but I used the fresh chili pepper paste instead. You can find them at your local grocery stores. It gives a nice color and flavor to the food.
• Slice your veggies into roughly the same size, so they all cook evenly.
• Prep your ingredients before firing up the wok, things moves fast!
• Keep an eye on your shrimp, they cook quick and overcooking can make them rubbery. The shrimp are done when they turn opaque and for a ‘C’ shape.
• You can garnish with some sliced green onions or some sesame seeds.

Nutrition

Serving: 1g | Calories: 422kcal | Carbohydrates: 24.5g | Protein: 48.2g | Fat: 15.7g | Saturated Fat: 1.9g | Sodium: 893.1mg | Sugar: 16.5g

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