Name: Sweet Chili Shrimp Stir Fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tbsp vegetable oil; 250g / 1 lbs large raw shrimp (peeled and deveined); Salt to taste; 2 cloves garlic (minced); 1 tbsp grated ginger; 3 spring / green onions (sliced); 150g / 1¾ cup snow peas (or mangetout in UK); 1/2 red bell pepper; 1/2 green bell pepper; 1 tsp sesame seeds (optional); 2 tbsp Thai sweet chili sauce; 2 tbsp soy sauce; 1/2 tsp white pepper; 65ml / 1/4 cup chicken stock; 1/2 tsp sesame oil

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All the colour of a casino, sweet chili shrimp stir fry is a feast for the eyes as well as the belly. Succulent shrimp contrasts with snappy red and green peppers, snow peas and tangy green onion in a lip-smacking soy and sweet chili sauce that’s laced with sesame. It’s another super simple, highly customisable, high-speed stir fry for your weeknight menu.

You can’t beat a prawn stir fry when it comes to express Chinese-inspired meals, but supposing you want to go the scenic route and take in the view? Slow things down (marginally) with teriyaki meatballs, a more budget-friendly version of the OG teriyaki beef.

Top down shot of shrimp stir fry in a bowl with chopsticks

I recently went to Las Vegas for a conference, and while I can’t say casinos are my thing, a metaphor occurred to me- to hit the jackpot on a stir fry is a bit like playing a slot machine (fruit machine (UK)).

Stir fry combinations are numerous but can be sorted into three columns; protein, vegetables, sauce. And for a bonus button: noodles or rice?

While you could take your chances on the win and wait for the payoff, you could also use this simple recipe as a template. Stick on the sweet chili sauce and spin to find your family’s favourite ingredients combo. Who’s got a dollar?

Shrimp and vegetable stir fry

But using shrimp is no gamble. The two big rewards are; prawns make a nice switch up from chicken, and they cook in less than 5 minutes. What’s more this sauce brings out both their natural brininess and their surprising sweetness. Stick!

Shrimp may be on the high end of the affordability scale, so if you tend to reserve them for an occasion, feel free to choose chicken, beef, pork or tofu. Just adjust the cooking time accordingly.

And as for vegetables, the sky’s the limit. Well, in my house the limit is more tree top than sky. Some authentic vegetables will certainly be pushed to the side of the plate like bean sprouts, bamboo shoots and any type of mushroom. Spin!

As well as a healthy dose of fresh ginger and garlic, I’ve played it safe and crunchy with red and green bell peppers, vivid snow peas and green onions. Stick!

Broccoli and baby corn are also on the go-to list, but, fyi I think they go better with an oyster sauce than this bright and subtly spicy one.

Finally, the sauce we held on- it is a true crowd pleaser. Sweet enough and not too spicy for kids, it brings it all together in a salty sesame slick. I sprinkle toasted sesame seeds over at the end for extra nuttiness and jackpot victory.

So, did the house win?

Top down shot of shrimp stir fry in a pan with veg topped with spring onions

Recipe Tips and Notes

My number one rule for stir fries is BE PREPARED! Unlike other one-pot recipes, there is no leisure time in between for chopping the next ingredient. Get everything you need sliced, diced, minced and mixed and literally, in a row before you hit the heat.
My second unbreakable rule is use fresh ginger and garlic. Ground is not welcome here.
Two minutes either side is the perfect cook time for stir fried shrimp. Don’t over do it!
The shrimp here can be easily swapped out for a different protein like chicken, beef or pork.
For an entirely plant-based dish, you could use firm tofu. Don’t forget to swap the stock from chicken to vegetable!
I’ve used red and green peppers and snow peas (mange tout (UK)) for their colour, rapid cook time and crunch, but you can use what your family likes best. Or what needs using up!
Harder vegetables, if using, like carrots, cauli or broccoli will need a decent blanch first to soften before going in the This is an affiliate link.wok.
I tend to avoid using MSG due to the controversy surrounding it and because I think my recipes are flavoursome enough, but if you want to enhance the natural flavours of the dish, add a ¼ teaspoon.

Close up shot of shrimp stir fry on top of rice in a bowl

Serving suggestions

Lay your chili shrimp stir fry on a fluffy bed of rice. Rice will absorb the sweet chili sauce making sure you get a well-rounded, flavour-filled mouthful every time (and are not left with a wasteful puddle of sauce on your plate!).

I favour jasmine rice, but my family are fans of coconut rice.

Shrimp and vegetable stir fry over rice is a quick and easy midweek meal. However, if you have the time to spare and extra mouths to feed, use it as a centre point to build a banquet around. Mine, factoring in any meat-free guests, would look like this:

Starters: Hoisin glazed crispy tofu, Asian air fryer chicken wings, prawn crackers.

Main course: Sweet chili shrimp stir fry or vegetarian easy kimchi noodles.

My favourite Chinese dessert is a runny, golden-centred egg custard steamed bun, the kind you see on the dim sum trolleys in authentic yum cha tea houses. The bun itself is mallow-soft, and the hot, lava centre is liquid and luxurious! It is a must-try if you ever come across one.

I’m too risk averse to attempt to make this magical dessert myself, so tenuously linking to the eggy, custardy, doughy recipe, I’d offer this white chocolate brioche bread and a butter pudding. I warned you it was a tenuous link!

Process shots of veg and shrimp being prepared before stir fried

Storage and leftovers

Leftover seafood stir fry will keep in the fridge for 3 – 4 days in a good This is an affiliate link.airtight container.

To reheat, I use my wok, rather than the microwave, to keep those prawns as tender as possible. If needed, add a little chicken stock to keep things loose.