This sweet chili shrimp stir fry has a four ingredient sauce and comes together in under 30 minutes! With tender shrimp, a rainbow of vegetables, a deliciously sticky sauce.
When it comes to easy dinners, stir fry is where it's at! From maple ginger cashew chicken to peanut ginger tofu stir fry, there are so many ways you can change things up.
Not only does this sweet chili shrimp stir fry make for a deliciously easy 30 minute dinner, but it can also be portioned out for meal prep...simply reheat through the week!
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Reasons you'll ♡ this recipe
- the combination of sweet chili sauce and soy sauce produces a delicious salty/sweet stir fry sauce
- shrimp is fast to thaw, making this a great option for weeknights
- you can cook it up for a 30 minute dinner, or portion out for meal prep
Recipe video
Watch the video below to see exactly how I prepped my stir fry. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
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Ingredient notes
- shrimp- we tested this recipe with large shrimp; if you use small or colossal (or any of the other huge types), you'll need to adjust the cook time accordingly. Make sure you thaw your shrimp, peel and devein before cooking.
- sweet chili sauce- should be found in the condiments aisle of your grocery store. We've used many different brands in the kitchen including Frank's, Blue Dragon and Cock Brand.
- soy sauce- we tend to use reduced sodium soy sauce as regular can end up quite salty; if you are gluten-free, be sure to swap for tamari, coconut aminos or liquid soy seasoning.
- veggies- we used snap peas, red onion and bell peppers, but consider this a great 'clean out the fridge' meal! You can use bok choy, carrots, cauliflower, broccoli, mushrooms, zucchini or any variety of vegetables. Adjust the cook time as needed when swapping out the vegetables.
Step by step directions
1. Sauce- In a mason jar, shake together the sweet chili sauce, soy sauce, water and cornstarch until completely combined.
2. Cook Veggies- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the bell peppers, red onion and snap peas. Cook for 3-5 minutes, until slightly softened, then transfer to a clean plate.
3. Cook shrimp- Add 1 tablespoon of olive oil to the pan, then add the shrimp. Cook for 3 or so more minutes, flipping halfway (cook time will depend on the size of your shrimp; make sure they are pink and firm and cooked through).
4. Add Sauce- Give the stir fry sauce a good shake up and pour over the shrimp. Cook for 1 or so minutes until bubbling and thickened.
5. Veggies- Remove from heat and stir in the veggies. Serve over rice and enjoy!
Storage and reheating
In general, I prefer to consume shrimp within 2 days of cooking, but that's just my personal preference-- shrimp is perfectly safe to consume even 3-4 days after cooking when handled properly. Here's how to store leftovers:
- Cool completely, then portion out in air tight containers.
- Store your stir fry + rice in a sealed container in the fridge for up to 4 days.
- Be sure to re-heat until everything is steaming and hot
- Do not re-heat more than once
Swaps and alternatives
- sauce- swap with one of these SEVEN stir fry sauce recipes!
- veggies- bok choy, broccoli and asparagus are all delicious and healthy veggie swap ideas!
- gluten free- swap the soy sauce for coconut aminos
- vegan- swap the shrimp for tofu
- paleo -swap the soy sauce for coconut aminos and make your own sweet chili sauce
- low carb- swap the rice for cauliflower rice and swap the stir fry sauce for a low carb stir fry sauce
More meal prep recipes:
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Sweet Chili Shrimp Stir Fry (30 min!)
Ingredients
Shrimp Stir Fry
- ⅔ cup rice uncooked
- 2 tablespoons olive oil
- 2 bell peppers sliced into strips
- 1 red onion sliced into strips
- 2 cups sugar snap peas
- 12 oz large shrimp uncooked; thawed with tails removed (12-15 large shrimp); see note 1
Sweet Chili Stir Fry Sauce
- 6 tablespoons sweet chili sauce
- 3 tablespoons soy sauce see note 2
- 3 tablespoons water
- 2 teaspoons cornstarch see note 3
Instructions
- Sauce- In a mason jar, shake together the sweet chili sauce, soy sauce, water and cornstarch until completely combined.
- Cook Veggies- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the bell peppers, red onion and snap peas. Cook for 3-5 minutes, until slightly softened, then transfer to a clean plate.
- Cook shrimp- Add 1 tablespoon of olive oil to the pan, then add the shrimp. Cook for 3 or so more minutes, flipping halfway (cook time will depend on the size of your shrimp; make sure they are pink and firm and cooked through).
- Add Sauce- Give the stir fry sauce a good shake up and pour over the shrimp. Cook for 1 or so minutes until bubbling and thickened.
- Veggies- Remove from heat and stir in the veggies. Serve over rice and enjoy!
Tips:
- Cool completely, then portion out in air tight containers.
- Store your stir fry + rice in a sealed container in the fridge for up to 4 days.
- Be sure to re-heat until everything is steaming and hot.
- Do not re-heat more than once.
Video
Nutrition Information
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