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

Sweet Chili Shrimp Stir Fry

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner
Cuisine: Thai
Servings: 5
Calories: 391kcal


Shrimp Stir Fry

  • 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)

Sweet Chili Stir Fry Sauce

  • 6 tablespoons sweet chili sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 2 teaspoons cornstarch


Shrimp stir fry:

    Cook rice according to package directions and allow to cool.

    • 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.



    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