15-Minute Spicy Shrimp and Vegetable Stir-Fry

This 15-minute spicy shrimp and vegetable stir-fry is one of my favorite quick dinners when I want something bold, fresh, and full of flavor without spending much time in the kitchen. I love how the juicy shrimp, crisp vegetables, and spicy sauce come together into a complete meal that’s perfect for busy weeknights.

Why You’ll Love This Recipe

I like that this dish is fast, colorful, and packs a punch of flavor. The shrimp cook in just minutes, the vegetables stay crisp-tender, and the spicy sauce ties everything together beautifully. I can serve it over rice, noodles, or even cauliflower rice for a lighter option. Plus, it’s easy to adjust the spice level to match my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large shrimp, peeled and deveined

• Broccoli florets

• Red bell pepper, sliced

• Snow peas or snap peas

• Carrot, thinly sliced

• Garlic, minced

• Fresh ginger, minced

• Olive oil or sesame oil

For the Spicy Sauce:

• Soy sauce

• Sriracha or chili garlic sauce

• Honey or brown sugar

• Rice vinegar

• Cornstarch (optional, for thickening)

Directions

1. I start by mixing the sauce ingredients in a small bowl, adjusting the spice and sweetness to taste.

2. I heat oil in a large skillet or wok over medium-high heat.

3. I add the shrimp and cook for 2–3 minutes, flipping once, until just pink. I remove them from the pan and set aside.

4. I add a bit more oil if needed, then stir-fry the broccoli, bell pepper, peas, and carrot for 3–4 minutes until crisp-tender.

5. I stir in the garlic and ginger, cooking for about 30 seconds until fragrant.

6. I return the shrimp to the pan, pour in the sauce, and toss everything together until well coated. If I want a thicker sauce, I mix a little cornstarch with water and add it at this stage.

7. I serve immediately over rice, noodles, or another base of my choice.

Servings and timing

This recipe serves 2–3 people as a main dish and takes only about 15 minutes from start to finish.

Variations

Sometimes I swap shrimp for scallops or chicken for a different protein. If I want more vegetables, I add zucchini, baby corn, or mushrooms. For an extra-spicy version, I throw in sliced fresh chili peppers or a pinch of red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I use a skillet over medium heat to keep the shrimp from overcooking, adding a splash of water or broth to loosen the sauce if needed.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before cooking so they sear properly.

What’s the best way to keep vegetables crisp?

I stir-fry them quickly over high heat and avoid overcrowding the pan.

Can I make it less spicy?

Yes, I reduce the sriracha and balance the flavor with a little more honey or sugar.

What oil works best for stir-frying?

I like sesame oil for flavor, but vegetable or peanut oil works well for high-heat cooking.

Can I make this gluten-free?

Yes, I use tamari or coconut aminos instead of soy sauce.

Conclusion

I enjoy making this 15-minute spicy shrimp and vegetable stir-fry because it’s fast, flavorful, and healthy. With its mix of juicy shrimp, vibrant vegetables, and zesty sauce, it’s a dish I can whip up any night of the week without sacrificing taste.

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