18 Spicy Shrimp Stir Fry Recipes for Quick Dinners

Who says quick dinners have to be boring? If you’re craving something fast, flavorful, and packed with protein, you’ve come to the right place. We’ve gathered 18 spicy shrimp stir fry recipes that are perfect for busy weeknights. From classic garlic and chili to bold international twists, these dishes will satisfy your cravings and get dinner on the table in a flash. Let’s dive in!

Garlic Butter Shrimp Stir Fry

Nestled between the vibrant colors of fresh vegetables and the aromatic sizzle of garlic meeting butter, this Garlic Butter Shrimp Stir Fry transforms simple ingredients into an elegant weeknight masterpiece. Perfectly plump shrimp bathed in a rich, savory sauce create a dish that feels both indulgent and effortlessly approachable.

Ingredients

– 1 lb large raw shrimp, peeled and deveined
– 3 tbsp unsalted butter
– 4 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 2 tbsp olive oil
– 1/4 cup low-sodium soy sauce
– 1 tbsp fresh lemon juice
– 1/4 tsp red pepper flakes
– 2 green onions, sliced
– 1 tsp cornstarch
– 2 tbsp water
– Cooked white rice for serving

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a proper sear.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
3. Arrange shrimp in a single layer and cook for 90 seconds per side until opaque and lightly browned.
4. Transfer shrimp to a clean plate using tongs.
5. Add remaining 1 tablespoon olive oil to the skillet and heat for 30 seconds.
6. Add sliced bell pepper and broccoli florets, stirring constantly for 4 minutes until slightly softened.
7. Push vegetables to the skillet’s perimeter and reduce heat to medium.
8. Melt butter in the center of the skillet, then add minced garlic and cook for 45 seconds until fragrant.
9. Whisk together soy sauce, lemon juice, red pepper flakes, and cornstarch with 2 tablespoons water in a small bowl.
10. Pour the sauce mixture into the skillet and simmer for 2 minutes until slightly thickened.
11. Return cooked shrimp to the skillet along with any accumulated juices.
12. Toss everything together gently for 1 minute until heated through and coated in sauce.
13. Remove from heat and stir in sliced green onions.
14. Serve immediately over cooked white rice. Unbelievably tender shrimp contrast beautifully with the crisp-tender vegetables, while the garlic butter sauce clings to every component with glossy perfection. For an elegant presentation, serve in shallow bowls garnished with extra green slices and a lemon wedge, allowing the vibrant colors to shine through the rich sauce.

Honey Sriracha Shrimp Stir Fry

Nestled between sweet and spicy, this vibrant stir-fry transforms plump shrimp into a weeknight masterpiece that dazzles both the palate and the plate. Golden honey glazes each morsel while Sriracha provides just enough fiery kick to keep things exciting. Perfectly balanced and ready in minutes, it’s an elegant solution for busy evenings when takeout simply won’t do.

Ingredients

– 1 lb large shrimp, peeled and deveined
– 3 tbsp honey
– 2 tbsp Sriracha sauce
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp vegetable oil
– 2 cups broccoli florets
– 1 red bell pepper, sliced
– 4 green onions, sliced
– 1 tsp sesame seeds

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Whisk together honey, Sriracha, soy sauce, and rice vinegar in a small bowl until fully combined.
3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
4. Add shrimp in a single layer and cook for 2 minutes without moving to develop a golden crust.
5. Flip each shrimp and cook for 1 additional minute until opaque and just cooked through.
6. Transfer shrimp to a clean plate using tongs, leaving any oil in the skillet.
7. Add broccoli and bell pepper to the hot skillet and stir-fry for 3 minutes until slightly tender but still crisp.
8. Push vegetables to one side and add garlic and ginger to the empty space, cooking for 30 seconds until fragrant.
9. Pour the prepared sauce over the vegetables and bring to a simmer, stirring constantly for 1 minute.
10. Return shrimp to the skillet and toss gently to coat everything in the glossy sauce.
11. Remove from heat and stir in green onions, reserving some for garnish.
12. Sprinkle with sesame seeds and serve immediately. Glazed to perfection, the shrimp emerge tender with a subtle crispness while the vegetables retain their vibrant crunch. The sauce clings beautifully to each component, creating layers of sweet heat that deepen with every bite. For a stunning presentation, serve over jasmine rice and garnish with extra green onions and a drizzle of Sriracha.

Lemon Pepper Shrimp Stir Fry

Tender shrimp, kissed with zesty lemon and aromatic pepper, transform into an elegant weeknight masterpiece in this vibrant stir-fry that balances bright acidity with savory depth. This dish celebrates the harmony of fresh ingredients coming together in a flash, perfect for those seeking restaurant-quality flavors with minimal effort. The crisp vegetables provide satisfying texture while the glossy sauce clings beautifully to every component.

Ingredients

– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 1/2 red onion, sliced
– 2 tbsp lemon juice
– 1 tbsp lemon zest
– 1 tsp black pepper
– 1/2 tsp salt
– 2 tbsp soy sauce
– 1 tsp cornstarch
– 1/4 cup chicken broth
– 2 tbsp chopped parsley

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Heat 1 tablespoon olive oil in a large wok or skillet over medium-high heat until shimmering.
3. Add shrimp in a single layer and cook for 90 seconds per side until pink and opaque.
4. Transfer shrimp to a clean plate immediately to prevent overcooking.
5. Add remaining 1 tablespoon olive oil to the same pan and heat for 30 seconds.
6. Add garlic and cook for 45 seconds until fragrant but not browned.
7. Add bell pepper, broccoli, and red onion, stirring constantly for 3-4 minutes until vegetables are crisp-tender.
8. Whisk together lemon juice, lemon zest, black pepper, salt, soy sauce, cornstarch, and chicken broth in a small bowl until smooth.
9. Pour sauce mixture into the pan with vegetables and bring to a simmer for 1 minute until slightly thickened.
10. Return shrimp to the pan and toss gently to coat with sauce for 30 seconds.
11. Remove from heat and stir in chopped parsley.

Yielded by this quick preparation, the shrimp remain plump and juicy while the vegetables retain their satisfying crunch. The glossy sauce delivers bright citrus notes that cut through the savory depth, creating a beautifully balanced dish that pairs wonderfully with jasmine rice or soba noodles for a complete meal.

Thai Basil Shrimp Stir Fry

Nestled between the vibrant markets of Bangkok and the comfort of your own kitchen, this Thai basil shrimp stir-fry captures the essence of Southeast Asian street food with refined elegance. Perfectly plump shrimp dance in a savory-sweet sauce, while aromatic basil leaves lend their distinctive peppery notes to create a dish that feels both exotic and familiar. Ready in mere minutes, it transforms simple ingredients into an extraordinary weeknight feast that will transport your senses.

Ingredients

– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 2 Thai chilies, thinly sliced
– 1 red bell pepper, sliced into strips
– 1 cup fresh Thai basil leaves
– 3 tbsp oyster sauce
– 1 tbsp fish sauce
– 1 tsp sugar
– 1/4 cup chicken broth

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add shrimp in a single layer and cook for 1 minute per side until pink but not fully cooked through.
4. Remove shrimp to a plate, leaving oil in the wok.
5. Add minced garlic and Thai chilies to the hot oil, stirring constantly for 30 seconds until fragrant.
6. Add red bell pepper strips and stir-fry for 2 minutes until slightly softened but still crisp.
7. Pour in oyster sauce, fish sauce, sugar, and chicken broth, stirring to combine.
8. Return shrimp to the wok and toss to coat in the sauce, cooking for 1 additional minute.
9. Remove from heat and stir in fresh Thai basil leaves until just wilted.
10. Serve immediately over steamed jasmine rice. Knowing how the succulent shrimp contrast with the crisp-tender peppers creates a delightful textural experience, while the basil’s anise-like fragrance permeates every bite. Consider serving it in lettuce cups for a refreshing low-carb option, or top with a fried egg for extra richness that complements the savory sauce beautifully.

Spicy Garlic Ginger Shrimp Stir Fry

Flavorful and fragrant, this Spicy Garlic Ginger Shrimp Stir Fry transforms simple ingredients into an elegant weeknight dinner. Fresh shrimp bathed in a vibrant sauce of garlic, ginger, and chili creates a dish that’s both sophisticated and deeply satisfying. Perfectly balanced between heat and aromatic sweetness, it comes together in minutes yet tastes like restaurant-quality cuisine.

Ingredients

– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 red chili, thinly sliced
– 1/4 cup soy sauce
– 1 tbsp rice vinegar
– 1 tsp honey
– 1/2 cup chicken broth
– 1 tsp cornstarch
– 2 green onions, sliced

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add shrimp in a single layer and cook for 2 minutes without moving them.
4. Flip each shrimp and cook for 1 additional minute until pink and opaque.
5. Transfer shrimp to a clean plate using tongs.
6. Reduce heat to medium and add remaining 1 tablespoon of vegetable oil to the same skillet.
7. Add minced garlic, grated ginger, and sliced red chili, stirring constantly for 30 seconds until fragrant but not browned.
8. Pour in soy sauce, rice vinegar, honey, and chicken broth, scraping any browned bits from the pan bottom.
9. Bring the sauce to a gentle simmer, then reduce heat to low.
10. In a small bowl, whisk cornstarch with 1 tablespoon of cold water until smooth.
11. Slowly drizzle the cornstarch slurry into the simmering sauce while whisking continuously.
12. Cook the sauce for 1-2 minutes until it thickens enough to coat the back of a spoon.
13. Return the cooked shrimp to the skillet, tossing gently to coat evenly with the sauce.
14. Sprinkle with sliced green onions and remove from heat immediately.
Crisp-tender shrimp glisten in a glossy, deeply savory sauce that clings beautifully to each bite. The garlic and ginger provide aromatic warmth while the chili delivers a subtle heat that builds gradually. Serve over jasmine rice to soak up every drop of the complex sauce, or toss with noodles for a more substantial meal.

Coconut Curry Shrimp Stir Fry

Kindly consider this vibrant coconut curry shrimp stir fry, where plump shrimp swim in a golden, aromatic sauce that balances creamy coconut milk with the gentle heat of red curry paste. This quick yet sophisticated dish transforms simple ingredients into an elegant weeknight dinner that feels both comforting and exotic. With its brilliant colors and fragrant steam, it promises to transport your senses to tropical shores without leaving your kitchen.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 (13.5 oz) can coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1/4 cup fresh basil leaves
• 1 lime, cut into wedges

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add shrimp in a single layer and cook for 90 seconds per side until pink and opaque.
4. Transfer shrimp to a clean plate immediately to prevent overcooking.
5. Reduce heat to medium and add remaining 1 tablespoon vegetable oil to the same skillet.
6. Sauté onion for 4 minutes until translucent and slightly softened.
7. Add garlic and ginger, stirring constantly for 60 seconds until fragrant but not browned.
8. Stir in red curry paste and cook for 2 minutes to deepen its flavor.
9. Pour in coconut milk, scraping any browned bits from the skillet bottom for extra flavor.
10. Add fish sauce and brown sugar, stirring until fully incorporated.
11. Bring sauce to a gentle simmer and cook for 5 minutes until slightly thickened.
12. Add bell pepper and snap peas, cooking for 3 minutes until crisp-tender.
13. Return shrimp to the skillet and cook for 1 minute just to heat through.
14. Remove from heat and stir in basil leaves until just wilted.

Buttery shrimp contrast beautifully with the crisp vegetables, while the creamy coconut curry sauce clings perfectly to each component. Serve this vibrant dish over jasmine rice to soak up every drop of the aromatic sauce, or wrap it in warm tortillas for an unexpected fusion twist that highlights its tropical notes.

Sesame Soy Shrimp Stir Fry

Crisp, colorful vegetables and plump shrimp come together in this elegant stir-fry, where toasted sesame oil and soy sauce create a glossy, umami-rich glaze that clings perfectly to each ingredient. This quick-cooking dish transforms simple components into a restaurant-worthy meal in minutes, offering both vibrant visual appeal and sophisticated flavor layers that will impress even the most discerning palates.

Ingredients

– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 1/2 cup snow peas
– 3 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp cornstarch
– 2 tbsp water
– 2 green onions, sliced
– 1 tsp sesame seeds

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering.
3. Add shrimp in a single layer and cook for 90 seconds until the bottoms turn pink.
4. Flip each shrimp and cook for another 60 seconds until opaque throughout.
5. Transfer shrimp to a clean plate using tongs.
6. Reduce heat to medium-high and add remaining 1 tablespoon vegetable oil to the same pan.
7. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
8. Add sliced bell pepper and broccoli florets, stirring frequently for 3 minutes until slightly softened.
9. Incorporate snow peas and continue cooking for 2 more minutes until vegetables are crisp-tender.
10. Whisk together soy sauce, rice vinegar, sesame oil, cornstarch, and water in a small bowl until smooth.
11. Pour the sauce mixture over the vegetables, stirring continuously as it thickens and bubbles, about 60 seconds.
12. Return the cooked shrimp to the pan, tossing gently to coat with the glossy sauce.
13. Remove from heat and sprinkle with sliced green onions and sesame seeds.

Exquisite in both texture and flavor, this stir-fry offers tender shrimp with a slight snap, crisp-tender vegetables that retain their vibrant colors, and a glossy sauce that perfectly balances salty and nutty notes. Serve it over jasmine rice to soak up every drop of the savory glaze, or wrap it in butter lettuce cups for a light, refreshing presentation that highlights the dish’s elegant simplicity.

Teriyaki Pineapple Shrimp Stir Fry

Vividly capturing the essence of tropical indulgence, this teriyaki pineapple shrimp stir-fry marries sweet caramelized pineapple with succulent shrimp in a glossy, savory-sweet sauce. Each bite delivers a perfect harmony of textures and flavors that transforms weeknight dining into an elegant culinary experience. The vibrant colors and aromatic steam rising from the wok promise a restaurant-quality meal ready in mere minutes.

Ingredients

– 1 lb large shrimp, peeled and deveined
– 2 cups fresh pineapple chunks
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1/2 cup sliced red onion
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp cornstarch
– 2 tbsp vegetable oil
– 2 tbsp sliced green onions
– 1 tsp sesame seeds

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Whisk together soy sauce, honey, rice vinegar, and cornstarch in a small bowl until smooth.
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering.
4. Add shrimp in a single layer and cook for 90 seconds per side until pink and slightly curled.
5. Transfer shrimp to a clean plate immediately to prevent overcooking.
6. Reduce heat to medium-high and add remaining 1 tablespoon of oil to the same wok.
7. Sauté pineapple chunks for 3-4 minutes until edges begin to caramelize and develop golden spots.
8. Add bell peppers and red onion, stirring constantly for 2 minutes until slightly softened but still crisp.
9. Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.
10. Return shrimp to the wok, pouring the prepared sauce over all ingredients.
11. Bring to a simmer, stirring gently until sauce thickens and coats everything evenly, about 1-2 minutes.
12. Remove from heat and garnish with sliced green onions and sesame seeds.

The tender shrimp contrast beautifully with the juicy, caramelized pineapple, while the crisp-tender vegetables provide satisfying crunch. Serve this vibrant stir-fry over jasmine rice to soak up the glossy sauce, or wrap it in butter lettuce cups for a refreshing low-carb option that highlights the tropical flavors.

Black Pepper Shrimp Stir Fry

Radiating with bold, aromatic warmth, this black pepper shrimp stir-fry delivers sophisticated flavors in under thirty minutes. Succulent shrimp are quickly seared in a blistering hot wok, then tossed with crisp vegetables and a peppery glaze that clings beautifully to each component. The result is a restaurant-quality dish that feels both elegant and effortlessly achievable for weeknight dinners.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 tbsp freshly ground black pepper
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 2 green onions, sliced

Instructions

1. Pat shrimp completely dry with paper towels to ensure proper searing.
2. Heat vegetable oil in a wok or large skillet over high heat until shimmering, about 2 minutes.
3. Add shrimp in a single layer and cook undisturbed for 90 seconds until bottoms turn pink.
4. Flip shrimp and cook for another 60 seconds until just opaque, then transfer to a plate.
5. Add garlic and ginger to the hot wok and stir constantly for 30 seconds until fragrant.
6. Add bell pepper and broccoli, stirring frequently for 3 minutes until vegetables are bright but still crisp.
7. Sprinkle black pepper over vegetables and cook for 30 seconds to toast the spices.
8. Combine soy sauce, oyster sauce, and sugar in a small bowl, then pour into the wok.
9. Return shrimp to the wok along with any accumulated juices, tossing to coat everything evenly.
10. Cook for 1 minute until sauce thickens slightly and coats the ingredients.
11. Remove from heat and stir in green onions just before serving.

Wonderfully textured with crisp-tender vegetables and plump shrimp, this stir-fry offers a symphony of peppery heat that builds gradually with each bite. The glossy sauce clings to every element without overwhelming, while the fresh green onions provide a bright finish. For an elegant presentation, serve over jasmine rice in shallow bowls, garnished with extra cracked black pepper for those who crave additional warmth.

Mango Chili Shrimp Stir Fry

Unfolding with vibrant tropical notes and a subtle kick of heat, this mango chili shrimp stir-fry brings restaurant-quality elegance to your weeknight table in under thirty minutes. The sweet-tart mango glaze beautifully caramelizes against plump shrimp and crisp vegetables, creating a dish that feels both sophisticated and effortlessly approachable. Perfect for busy evenings when you crave something special without extensive preparation.

Ingredients

– 1 lb large shrimp, peeled and deveined
– 1 tbsp olive oil
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 2 cloves garlic, minced
– 1 cup fresh mango, diced
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tsp chili flakes
– 1/2 cup chicken broth
– 1 tsp cornstarch
– 2 green onions, sliced

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Heat olive oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
4. Transfer shrimp to a clean plate, leaving any accumulated juices in the pan.
5. Add bell pepper and broccoli to the hot skillet and stir-fry for 4 minutes until slightly softened but still crisp.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Combine mango, soy sauce, honey, chili flakes, chicken broth, and cornstarch in a small bowl, whisking until smooth.
8. Pour the mango mixture into the skillet and bring to a simmer, stirring constantly.
9. Cook the sauce for 3-4 minutes until thickened enough to coat the back of a spoon.
10. Return shrimp to the skillet and toss gently to coat in the glaze.
11. Remove from heat and stir in green onions.
The tender shrimp contrast beautifully with the crisp-tender vegetables, while the glossy mango glaze offers a perfect balance of sweet and spicy notes. For an elegant presentation, serve over jasmine rice garnished with extra sliced green onions and a wedge of lime to brighten the flavors.

Sweet and Sour Shrimp Stir Fry

Keenly balancing vibrant flavors with elegant simplicity, this sweet and sour shrimp stir fry transforms humble ingredients into a restaurant-worthy dish. The glossy sauce clings beautifully to plump shrimp and crisp vegetables, creating a symphony of textures in every bite. Perfect for weeknight dinners yet impressive enough for entertaining, this recipe delivers sophisticated results with approachable techniques.

Ingredients

– 1 lb large shrimp, peeled and deveined
– 2 tbsp cornstarch
– 1/4 cup vegetable oil
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 cup pineapple chunks
– 3 cloves garlic, minced
– 1 tbsp ginger, grated
– 1/4 cup rice vinegar
– 1/4 cup ketchup
– 3 tbsp brown sugar
– 2 tbsp soy sauce
– 1 tsp sesame oil
– 2 green onions, sliced

Instructions

1. Pat the shrimp completely dry with paper towels, then toss with 2 tablespoons cornstarch until evenly coated.
2. Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
3. Add shrimp in a single layer and cook for 90 seconds per side until pink and lightly crisped, then transfer to a plate.
4. Add remaining 2 tablespoons vegetable oil to the same pan and heat for 30 seconds.
5. Add sliced bell peppers and cook for 3 minutes, stirring frequently, until slightly softened but still crisp.
6. Stir in pineapple chunks and cook for 1 minute until lightly caramelized.
7. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant but not browned.
8. Combine rice vinegar, ketchup, brown sugar, and soy sauce in a small bowl, then pour into the pan.
9. Bring sauce to a simmer and cook for 2 minutes until slightly thickened and glossy.
10. Return shrimp to the pan along with any accumulated juices, tossing to coat in the sauce.
11. Drizzle with sesame oil and toss for 30 seconds to incorporate.
12. Remove from heat and garnish with sliced green onions.

Heavenly in both texture and flavor, the succulent shrimp maintain their delicate bite while the vegetables provide satisfying crunch. The glossy sauce delivers the perfect balance of tangy and sweet notes that complement rather than overwhelm. For an elegant presentation, serve over jasmine rice and garnish with additional green onions and sesame seeds.

Garlic Chili Oil Shrimp Stir Fry

Garlicky, golden, and gloriously aromatic, this shrimp stir fry transforms humble ingredients into an elegant weeknight masterpiece that marries the gentle heat of chili with the rich depth of toasted garlic oil. Succulent shrimp bathe in a glossy, crimson-hued sauce that clings perfectly to each curve, while crisp vegetables provide textural contrast and fresh balance. Ready in mere minutes, this dish delivers restaurant-quality sophistication with the comforting familiarity of home cooking.

Ingredients

– 1 lb large shrimp, peeled and deveined
– 3 tbsp vegetable oil
– 6 cloves garlic, minced
– 2 tbsp chili oil
– 1 tbsp soy sauce
– 1 tsp sugar
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 2 green onions, sliced
– 1 tbsp cornstarch
– 2 tbsp water

Instructions

1. Pat shrimp completely dry with paper towels and season evenly with salt and black pepper.
2. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
3. Add shrimp in a single layer and cook for 90 seconds per side until pink and opaque.
4. Transfer shrimp to a clean plate using tongs, leaving oil in the pan.
5. Reduce heat to medium and add minced garlic to the same pan, stirring constantly for 45 seconds until fragrant but not browned.
6. Add sliced red bell pepper and broccoli florets, stirring to coat in the garlic oil.
7. Cook vegetables for 4 minutes, stirring occasionally, until slightly softened but still crisp.
8. Whisk together cornstarch and water in a small bowl until completely smooth.
9. Return shrimp to the pan along with chili oil, soy sauce, and sugar.
10. Pour cornstarch slurry into the pan and stir continuously for 2 minutes until sauce thickens and coats all ingredients.
11. Remove from heat and stir in green onions.

Mouthwatering textures abound in this vibrant dish, where the snap of fresh vegetables contrasts beautifully with the tender bite of perfectly cooked shrimp. The glossy chili oil sauce delivers layers of umami depth with just enough heat to warm without overwhelming, making it exceptional served over jasmine rice or alongside crisp lettuce cups for wrapping.

Lemongrass Shrimp Stir Fry

Savory aromas of lemongrass and garlic fill the air as plump shrimp sizzle in the wok, creating a vibrant stir-fry that balances delicate seafood with bold Southeast Asian flavors. This elegant dish comes together in mere minutes, making it perfect for both weeknight dinners and impressive entertaining. The bright citrus notes of fresh lemongrass elevate simple ingredients into something truly special.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 3 stalks fresh lemongrass, tender inner parts only, finely minced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced into thin strips
• 1 cup snow peas, trimmed
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1/4 cup fresh cilantro leaves
• 2 green onions, sliced diagonally

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add shrimp in a single layer and cook for 90 seconds per side until pink and slightly curled.
4. Transfer shrimp to a clean plate using tongs, leaving oil in the pan.
5. Reduce heat to medium-high and add minced lemongrass and garlic, stirring constantly for 45 seconds until fragrant but not browned.
6. Add bell pepper strips and snow peas, tossing continuously for 2 minutes until vegetables are bright and crisp-tender.
7. Whisk together fish sauce, lime juice, and brown sugar in a small bowl until sugar dissolves completely.
8. Return shrimp to the wok and pour the sauce mixture over everything.
9. Toss all ingredients together for 60 seconds until sauce coats everything evenly and shrimp are heated through.
10. Remove from heat and stir in cilantro leaves and green onions just before serving.

Every bite offers a delightful contrast between the tender shrimp and crisp vegetables, while the lemongrass provides a subtle citrus backbone that complements the savory fish sauce. Serve this vibrant stir-fry over jasmine rice to soak up the flavorful sauce, or wrap it in butter lettuce cups for a lighter presentation that highlights the fresh ingredients.

Orange Ginger Shrimp Stir Fry

Capturing the vibrant essence of Asian-inspired cuisine, this orange ginger shrimp stir-fry combines sweet citrus notes with the warm, spicy kick of fresh ginger. Succulent shrimp mingle with crisp vegetables in a glossy, aromatic sauce that comes together in mere minutes. Perfect for weeknight dinners yet elegant enough for entertaining, this dish transforms simple ingredients into something truly spectacular.

Ingredients

– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 orange, zested and juiced
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tsp cornstarch
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 2 green onions, sliced
– 1/4 tsp red pepper flakes

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
3. Add shrimp in a single layer and cook for 2 minutes without moving them.
4. Flip shrimp and cook for 1 additional minute until pink and opaque, then transfer to a clean plate.
5. Add remaining 1 tablespoon of vegetable oil to the same pan.
6. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned.
7. Add sliced bell pepper and broccoli florets, stirring frequently for 3-4 minutes until slightly tender but still crisp.
8. Whisk together orange zest, orange juice, soy sauce, honey, and cornstarch in a small bowl until smooth.
9. Pour the sauce mixture into the pan with vegetables, stirring continuously as it thickens and becomes glossy, about 1 minute.
10. Return the cooked shrimp to the pan along with any accumulated juices.
11. Add sliced green onions and red pepper flakes, tossing everything together until heated through, about 1 minute.
12. Remove from heat and serve immediately. Gloriously balanced between sweet and savory, the tender shrimp contrast beautifully with the crisp-tender vegetables in their glossy citrus coating. For an elegant presentation, serve over jasmine rice garnished with additional orange zest, or wrap in butter lettuce cups for a lighter meal that highlights the vibrant flavors.

Cashew Shrimp Stir Fry

Wondrously aromatic and visually stunning, this cashew shrimp stir-fry brings restaurant-quality elegance to your weeknight table. Succulent shrimp and crunchy cashews mingle in a glossy, perfectly balanced sauce that clings beautifully to each ingredient. This dish transforms simple components into something truly special with minimal effort but maximum flavor impact.

Ingredients

– 1 lb large shrimp, peeled and deveined
– 1/2 cup raw cashews
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 3 tbsp soy sauce
– 2 tbsp oyster sauce
– 1 tbsp rice vinegar
– 1 tsp cornstarch
– 1/4 cup water
– 2 green onions, sliced

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering.
3. Add shrimp in a single layer and cook for 90 seconds per side until pink and opaque.
4. Transfer shrimp to a clean plate immediately to prevent overcooking.
5. Reduce heat to medium and add remaining 1 tablespoon of oil to the same pan.
6. Add cashews and toast for 2-3 minutes, stirring constantly until golden brown.
7. Add garlic and ginger, stirring for 30 seconds until fragrant but not browned.
8. Increase heat to high and add bell pepper and broccoli, stir-frying for 3 minutes until crisp-tender.
9. Whisk together soy sauce, oyster sauce, rice vinegar, cornstarch, and water in a small bowl until smooth.
10. Pour sauce mixture into the pan, stirring constantly as it thickens and becomes glossy, about 1 minute.
11. Return shrimp to the pan along with any accumulated juices.
12. Toss everything together until well-coated and heated through, about 1 minute.
13. Remove from heat and stir in green onions.
Delightfully textured with crisp-tender vegetables, plump shrimp, and buttery cashews, this stir-fry offers a symphony of contrasting mouthfeels. The glossy sauce provides just enough sweetness to balance the savory depth, making each bite complex yet harmonious. Serve it over jasmine rice to soak up every last drop of the exquisite sauce, or pair with rice noodles for a lighter alternative that still captures all the vibrant flavors.

Spicy Peanut Shrimp Stir Fry

Zesty and vibrant, this Spicy Peanut Shrimp Stir Fry brings together succulent seafood with the rich, nutty complexity of Asian-inspired flavors. Perfectly balanced with a hint of heat and aromatic freshness, it transforms simple ingredients into an elegant weeknight dinner that feels both sophisticated and comforting.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha
• 1/4 cup water
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
4. Transfer shrimp to a clean plate using tongs.
5. Add remaining 1 tablespoon vegetable oil to the same skillet.
6. Sauté garlic and ginger for 30 seconds until fragrant but not browned.
7. Add bell pepper and snap peas, stirring constantly for 3 minutes until crisp-tender.
8. Whisk together peanut butter, soy sauce, rice vinegar, sriracha, and water in a small bowl until smooth.
9. Pour sauce into skillet, stirring to coat vegetables completely.
10. Return shrimp to skillet, tossing gently to combine with sauce and vegetables.
11. Simmer for 1 minute until sauce thickens slightly and coats all ingredients.
12. Sprinkle with green onions and sesame seeds before serving.

Juxtaposing tender shrimp with crisp vegetables in a velvety peanut sauce creates delightful textural contrasts. The dish’s complex flavor profile—simultaneously nutty, spicy, and savory—makes it exceptional served over jasmine rice or alongside chilled rice noodles for temperature variation.

Bok Choy and Shrimp Stir Fry

A vibrant symphony of emerald greens and coral pinks awaits in this elegant stir-fry, where tender bok choy leaves meet succulent shrimp in a delicate dance of textures and flavors. This quick-cooking dish transforms humble ingredients into a restaurant-worthy meal that celebrates the beauty of simplicity.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 4 heads baby bok choy
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 2 green onions, sliced
• 1 teaspoon cornstarch
• 2 tablespoons water

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Separate the bok choy leaves from the stems, then slice the stems into 1-inch pieces and roughly chop the leaves.
3. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering, about 2 minutes.
4. Add the shrimp in a single layer and cook for 90 seconds per side until pink and opaque.
5. Transfer the shrimp to a clean plate immediately to prevent overcooking.
6. Reduce heat to medium-high and add the remaining 1 tablespoon vegetable oil to the same pan.
7. Add the bok choy stems and cook for 2 minutes until slightly softened.
8. Add the garlic and ginger, stirring constantly for 30 seconds until fragrant but not browned.
9. Add the bok choy leaves and cook for 1 minute until just wilted.
10. Whisk together the soy sauce, rice vinegar, sesame oil, red pepper flakes, cornstarch, and water in a small bowl.
11. Return the shrimp to the pan and pour the sauce mixture over everything.
12. Cook for 1 minute, stirring constantly, until the sauce thickens and coats the ingredients evenly.
13. Remove from heat and stir in the green onions.

Notably, the finished dish presents a beautiful contrast between the crisp-tender bok choy and the juicy shrimp, all enveloped in a glossy, savory sauce with just a hint of heat. Serve this elegant stir-fry over jasmine rice to soak up every drop of the flavorful sauce, or for a lighter option, pair it with cauliflower rice while maintaining the dish’s sophisticated appeal.

Five-Spice Shrimp Stir Fry

Bursting with aromatic complexity, this five-spice shrimp stir-fry transforms humble ingredients into an elegant weeknight masterpiece. The warm, earthy notes of Chinese five-spice powder create a sophisticated harmony with plump shrimp and crisp vegetables, delivering restaurant-quality flavors in under thirty minutes.

Ingredients

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 teaspoon Chinese five-spice powder
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 red bell pepper, thinly sliced
– 1 cup snow peas, trimmed
– 3 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon cornstarch
– 2 green onions, sliced
– 1 teaspoon sesame oil

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Toss the shrimp with Chinese five-spice powder until evenly coated.
3. Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
4. Add shrimp in a single layer and cook for 90 seconds without moving them.
5. Flip each shrimp and cook for another 60 seconds until opaque and lightly curled.
6. Transfer shrimp to a clean plate using tongs.
7. Reduce heat to medium-high and add garlic and ginger to the same pan.
8. Cook for 30 seconds until fragrant but not browned.
9. Add bell pepper and snow peas, stirring constantly for 2 minutes until brightened in color.
10. Whisk together soy sauce, rice vinegar, and cornstarch in a small bowl until smooth.
11. Pour the sauce mixture into the pan, stirring continuously as it thickens, about 45 seconds.
12. Return the cooked shrimp to the pan along with any accumulated juices.
13. Toss everything together for 30 seconds to coat evenly and reheat the shrimp.
14. Remove from heat and stir in green onions and sesame oil.
Outstandingly balanced, the dish offers tender shrimp with a delicate crust against crisp-tender vegetables in a glossy, savory sauce. Serve it over jasmine rice to soak up every drop of the aromatic five-spice infused liquid, or wrap it in butter lettuce cups for a lighter presentation that highlights the complex spice profile.

Summary

Many of these 18 spicy shrimp stir fry recipes offer quick, flavorful dinner solutions perfect for busy weeknights. We hope you find a new family favorite! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other home cooks discover these delicious meals.