Shrimp Stir Fry with Sriracha-Honey Sauce

Name: Easy Shrimp Stir Fry with Sriracha-Honey Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/3 cup reduced-sodium soy sauce; 1/4 cup water; 1 tablespoon sriracha sauce; 1 tablespoon honey; 1 tablespoon cornstarch; 1 pound raw shrimp (peeled and deveined); 2 tablespoons avocado oil (divided); 1 cup broccoli florets (80 grams; use small florets); 1 cup bell peppers (sliced; 150 grams); ½ cup sugar snap peas (100 grams); ½ cup red onions (sliced; 80 grams); 1 tablespoon garlic (minced); 1 tablespoon ginger root (grated); 1 tablespoon sesame oil; 1 teaspoon sesame seeds

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This shrimp stir fry is ready in about 30 minutes. It's the ultimate weeknight dinner - quick, easy to make, and delicious.

I love making shrimp recipes like grilled shrimp and also enjoy stir-fry recipes like pork stir-fry. When combining these two into a shrimp stir fry, what's not to like? It's one of the recipes I make regularly for my family. It's ready fast, the sauce is wonderfully flavorful, and you can use any sturdy veggies you have on hand. I like to serve this saucy dish over cauliflower rice.

Ingredients

Here's a look at the ingredients needed to make this recipe. The exact measurements are included in the recipe card below.

For the Sauce

Reduced sodium soy sauce, water, honey, sriracha, and cornstarch. You can use a sugar-free honey substitute to reduce the carb count per serving from 16 to 12 grams.

The ingredients needed to make a sauce for shrimp stir fry.

For the Stir-Fry

The ingredients needed to make a shrimp stir fry.

Cooking oil: I use avocado oil.
Shrimp: Raw shrimp, peeled and deveined.
Vegetables: Broccoli, peppers, and snap peas.
Aromatics: Red onions, garlic, and ginger.
To finish the dish: Sesame oil and sesame seeds. The seeds are just for garnish. The oil adds wonderful flavor, so please don't skip it.

Selecting Your Shrimp Size

Medium shrimp (51-60 pieces per pound) work well in stir-fry recipes because they are bite-size. But if all you have is large shrimp (31-40 pieces per pound), that's fine, too, and that's the size I used when photographing this recipe. The tails can be on or off. Tail-on shrimp are more aesthetically pleasing, but tail-off shrimp are easier to eat, especially in a stir-fry.

A two-photo collage showing the difference between medium and large shrimp.

Variations

The best way to vary this recipe is to use different vegetables. You can use about one pound of any sturdy vegetable. In addition to the veggies used here, other good options include green beans, cauliflower florets, sliced carrots, and asparagus. The stir-fry shown below was made with baby carrots and snow peas.

Shrimp stir fry with carrots and snow peas.

Vegetables that are not suitable for stir-frying include tomatoes (they are too soft and watery), winter squashes (they are far better roasted), and dark leafy greens (they wilt and become soggy when stir-fried).

Sometimes, I make this recipe with 16 ounces of frozen stir-fry veggies. Fresh veggies taste better and are crisper, but frozen is convenient and works, too.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Mix the sauce and set it aside. Cook the shrimp in avocado oil until no longer raw, for about 5 minutes. Remove them to a plate and set aside.

Stir-fry the veggies until tender-crisp, about 3 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds.

Reduce the heat to medium. Add the shrimp back to the skillet. Give the sauce a quick stir and add it. Continue to cook, stirring, until the sauce has thickened and the shrimp and vegetables are coated, about 2 more minutes.

Adding the shrimp and sauce to the skillet.

Off heat, drizzle the dish with sesame oil and sprinkle it with sesame seeds. Serve immediately.

Featured Comment

Delicious! I used some veggies that I already had (zucchini, carrots) and added broccoli, but the sauce was delicious! Although I'm 63, I'd never made something like this before. We really loved it. Glenda Read more comments

Recipe Tip

While you want the shrimp fully cooked, you don't want them overcooked, or they'll be tough and gummy. So, during the first stage of cooking, cook them just until they are opaque, then proceed with the rest of the recipe. They will cook some more after you add them back to the skillet.

Recipe FAQs

How do you prevent the stir-fry from becoming mushy?

Cook it over medium-high heat, and don't overcook it. You want the vegetables tender-crisp and the shrimp cooked but not overcooked.

Can I use sesame oil for stir-frying?

I use avocado oil because it has a high smoke point and a neutral flavor. Refined coconut oil is also good. Refined sesame oil should be OK, but I would not use unrefined sesame oil. It has a relatively low smoke point, making it unsuitable for high-heat cooking. We use it in this recipe to finish the dish, not as a cooking oil.

How can I prevent the stir-fry from being bland?

Don't skimp on the soy sauce! Other ingredients that add flavor to this dish are garlic, ginger, sriracha, and sesame oil.

Can I keep the leftovers?

Yes. You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them covered in the microwave at 50% power. I don't recommend freezing the leftovers.