Shrimp Stir Fry with Honey Sriracha Sauce

Name: Shrimp Stir Fry with Honey Sriracha 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.

Shrimp stir fry is served in a cast-iron skillet.

I love making shrimp recipes like grilled shrimp. I 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.

Ingredients

In the sauce, I use reduced sodium soy sauce, water, honey, sriracha, and cornstarch.

In the stir fry, I use avocado oil for cooking, sturdy vegetables (broccoli, peppers, and snap peas), aromatics (red onions, garlic, and ginger), and raw shrimp (peeled and deveined).

To finish the dish, toasted sesame oil, which adds amazing flavor (so please use it), and sesame seeds, which are used mostly as garnish and can be omitted. See the recipe card for exact measurements.

The ingredients needed to make a shrimp stir fry.

Variations

You can use about one pound of any sturdy vegetable. 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 (which are far better roasted), and dark, leafy greens (which wilt and become soggy when stir-fried).

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

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

Cook 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 alongside the sauce. Continue cooking for an additional 2 minutes. Drizzle the dish with sesame oil and sprinkle it with sesame seeds, then serve.

Adding the shrimp and sauce to the skillet.

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
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Recipe Tips

While you want the shrimp to be fully cooked, you don't want them overcooked, as they will become 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.
Medium shrimp (51-60 pieces per pound) work well in stir fry recipes because they are bite-sized and easy to eat. However, if you only have large shrimp (31-40 pieces per pound), that's fine too, and that's the size I used when photographing this recipe.
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.

Recipe FAQs

Can you suggest a low-carb version?

You can use a sugar-free honey substitute to reduce the carb count per serving from 16 to 12 grams.

Can I use pre-cooked shrimp?

If making the recipe as written, you should use raw shrimp. If you'd like to use pre-cooked shrimp, skip step two in the recipe card. You'll add the cooked shrimp with the sauce after you've cooked the veggies. Please keep in mind that the shrimp will likely become slightly overcooked.

Should I use tail-on or tail-off shrimp?

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.

How long can I keep the leftovers?

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.

Serving Suggestions

This stir fry is great on its own, served on a plate or in a bowl, as shown in the photo below.

It's also delicious when served over cauliflower rice, shirataki noodles, zucchini noodles, hearts of palm pasta, sauteed spinach, or baked spaghetti squash (as shown in the photo below). Sometimes, I spoon it on a bed of raw baby spinach leaves. The hot stir fry wilts the spinach just enough to cook it perfectly.