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close up shot of sweet chili shrimp stir fry
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5 from 6 votes

Sweet Chili Shrimp Stir Fry (30 min!)

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Thai
Diet: Gluten Free
Servings: 5
Calories: 391kcal
Author: Denise Bustard

Equipment

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.
    shaking up the sweet chili stir fry sauce in a jar
  • 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.
    cooking vegetables for shrimp stir fry
  • 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).
    cooking shrimp for the shrimp stir fry
  • 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.
    shrimp tossed in sweet chili stir fry sauce
  • Veggies- Remove from heat and stir in the veggies. Serve over rice and enjoy!
    tossing shrimp and vegetables in sweet chili stir fry sauce

Video

Notes

1- if you use colossal or any of the giant shrimp, you'll need to increase the cook time. If you use small shrimp, decrease accordingly.
2- to make this recipe gluten-free, swap the soy sauce for tamari, coconut aminos or liquid soy seasoning
3- arrowroot starch is a great thickening alternative to cornstarch; use in equal amounts
Storage
  1. Cool completely, then portion out in air tight containers.
  2. Store your stir fry + rice in a sealed container in the fridge for up to 4 days.
  3. Be sure to re-heat until everything is steaming and hot.
  4. Do not re-heat more than once.
 
 

Nutrition

Serving: 1/5 batch | Calories: 391kcal | Carbohydrates: 52g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 228mg | Sodium: 1493mg | Potassium: 412mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1935IU | Vitamin C: 89.3mg | Calcium: 167mg | Iron: 3.6mg