Easy sweet chili shrimp stir fry has a four ingredient sauce and comes together in under 30 minutes! Perfect as a healthy meal prep lunch or as an easy weeknight dinner.
If this sweet chili shrimp stir fry looks familiar, then you may have participated in our January Lunch Prep Challenge! After months of being asked for seafood meal prep recipes, I settled on this stir fry.
To my surprise (only because seafood and fish are pretty controversial in terms of re-heating in a shared workspace), this healthy stir fry meal prep was one of the best received of the challenge!
Participants have continued posting pictures of their stir fry meal preps in our Facebook group, and I knew I had to give this recipe its own post on Sweet Peas & Saffron.
This sweet chili shrimp stir fry makes for a delicious meal prep or weeknight dinner recipe and is ready in under 30 minutes, which leaves you free to prep other meals or spend time with your family.
Don’t forget to pin this recipe to save it for later!
How to prepare this sweet chili shrimp stir fry?
It’s oh-soooo easy. Really really ridiculously easy.
The bulk of the work is in prepping your veggies, shrimp and stir fry sauce.
- Thaw shrimp and remove their tails. Yes, I left them on for the photos. They look pretty in the photos this way but are a royal pain in the rear to eat.
- Chop your veggies. Or buy pre-chopped veggies and save yourself 10 minutes!
- Shake together the sweet chili stir fry sauce: sweet chili sauce, soy sauce, water and cornstarch. It really is that simple!
- Cook: first the veggies, then the shrimp, then add the sauce and toss everything together!
How to store and re-heat this healthy shrimp stir fry?
Surprisingly, cooked shrimp has the same shelf life as cooked chicken, 3-4 days.
Whether you eat your 4-day old shrimp is your judgement call. Personally, I only enjoy shrimp up to 2 days after it was cooked. So for our family, we’d cook this for dinner and enjoy the leftovers for lunches for 1-2 days.
- 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
Easy shrimp stir fry swaps and alternatives
- not feeling the sweet chili stir fry sauce? Swap with one of these SEVEN stir fry sauce recipes!
- swap the veggies for what you have in the fridge. Bok choy, broccoli and asparagus are all delicious and healthy veggie swap ideas!
- make it gluten free: swap the soy sauce for coconut aminos
- make it vegan: swap the shrimp for tofu
- make it paleo and clean eating: swap the soy sauce for coconut aminos and make your own sweet chili sauce
- make it low carb: swap the rice for cauliflower rice and swap the stir fry sauce for a low carb stir fry sauce
Equipment and recipe notes:
- Meal prep containers: I love these ones!
- I use my trusty salad dressing shaker to mix up the stir fry sauce
- I’ve tested this recipe with Cock Brand and Blue Dragon sweet chili sauce
- You can use a standard non stick pan or go traditional and use a wok for this recipe!
- looking for more stir fry meal prep recipes? Check out these Honey Sesame Chicken Lunch Bowls, these Maple Ginger Chicken Meal Prep Bowls, and this Sheet Pan Honey Lemon Salmon with Broccolini
- 2/3 cup uncooked rice
- 2 tablespoons olive oil
- 2 bell peppers sliced into strips
- 1 red onion sliced into strips
- 2 cups peas
- 12 oz uncooked shrimp thawed with tails removed (12-15 large shrimp)
- 6 tablespoons sweet chili sauce
- 3 tablespoons soy sauce
- 3 tablespoons water
- 2 teaspoons cornstarch
Shake together stir fry sauce and set aside.
In a medium non-stick pan, heat the oil over medium heat.
Add the bell peppers, onion and snap peas. Cook for 3-5 minutes, until slightly softened.
Remove veggies from the pan and place on a clean plate. Add more oil to the pan if necessary.
Add the shrimp to the pan, and 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).
Give the stir fry sauce a good shake up and pour over the shrimp. Cook for 1 or so minutes until bubbling and thickened. Remove from heat and stir in the veggies.
Serve immediately or portion out into 2 cup capacity storage containers and store in the fridge.
Store in the fridge for up to 4 days. I prefer to eat the shrimp within the first two days.
Heat in the microwave. Toss up the stir fry with the rice and enjoy.