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Garlic Chili Shrimp Stir Fry - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 2 tablespoons neutral oil (canola, avocado, or peanut)
  • 4 cloves garlic, finely minced
  • 1–2 red chilies, thinly sliced (Fresno, Thai, or serrano), or 1–2 teaspoons crushed red pepper
  • 1 tablespoon fresh ginger, grated (optional but recommended)
  • 1 red bell pepper, thinly sliced
  • 1 cup sugar snap peas or snow peas, trimmed
  • 1 small broccoli crown, cut into small florets (about 2 cups)
  • 3 green onions, sliced (white and green parts separated)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce (or hoisin for a sweeter twist)
  • 1 tablespoon chili-garlic sauce (such as sambal oelek) or chili crisp to taste
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1/3 cup water or low-sodium chicken broth
  • 1 teaspoon cornstarch (for slurry)
  • 1 teaspoon sesame oil (for finishing)
  • Salt and black pepper, to taste
  • Lime wedges, for serving (optional)
  • Cooked rice or noodles, for serving

Method
 

  1. Pat the shrimp dry. Moisture is the enemy of a good sear. Lay shrimp on paper towels and pat until dry. Season lightly with salt and pepper.
  2. Whisk the sauce. In a small bowl, combine soy sauce, oyster sauce, chili-garlic sauce, rice vinegar, honey, and water. In a separate cup, mix cornstarch with 1 tablespoon water to make a slurry. Set both aside.
  3. Prep the aromatics and veggies. Mince garlic, slice chilies, grate ginger, and cut your vegetables into bite-size pieces. Keep them roughly the same size so they cook evenly.
  4. Heat the pan. Set a large skillet or wok over medium-high to high heat. Add 1 tablespoon oil and swirl to coat until shimmering.
  5. Sear the shrimp. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and slightly curled. Remove to a plate. Do not overcook.
  6. Stir fry the vegetables. Add the remaining 1 tablespoon oil. Toss in broccoli and bell pepper first. Stir fry 2–3 minutes until starting to soften. Add snap peas and the white parts of green onion; cook 1 minute more.
  7. Add aromatics. Push veggies to the sides. Add garlic, chilies, and ginger to the center. Stir 30 seconds until fragrant, taking care not to burn the garlic.
  8. Combine with sauce. Return shrimp and any juices to the pan. Pour in the sauce and bring to a simmer. Stir in the cornstarch slurry and cook 30–60 seconds until the sauce thickens and glazes the shrimp and veggies.
  9. Finish and taste. Turn off the heat. Stir in sesame oil and the green parts of the green onions. Taste and adjust: add a splash more soy for salt, vinegar for brightness, or honey if you want more balance.
  10. Serve hot. Spoon over steamed rice or toss with noodles. Add a squeeze of lime if you like a fresh, zesty finish.