Spicy Shrimp Stir Fry

Quick, fiery shrimp tossed with crisp vegetables in a garlicky chili sauce. The kind of weeknight dinner that feels like takeout but tastes better because you control the heat and the freshness. Shrimp cook fast, so have everything prepped and ready before the wok gets hot. The sauce clings to each piece, glossy and bold, with just enough sweetness to balance the kick.

Ingredients

  • 1½ lb large shrimp, peeled and deveined, tails removed
  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 to 2 tbsp chili garlic sauce
  • 1 tsp cornstarch
  • 2 tbsp water
  • 2 tbsp vegetable oil, divided
  • 4 cloves garlic
  • 1 tbsp fresh ginger
  • 1 large red bell pepper
  • 8 oz snow peas
  • 1 medium yellow onion
  • 3 green onions
  • 1 tbsp sesame seeds

Instructions

  1. In a small mixing bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 to 2 tbsp chili garlic sauce, 1 tsp cornstarch, and 2 tbsp water until smooth. Set aside.
  2. Mince 4 cloves garlic.
  3. Peel and mince 1 tbsp fresh ginger.
  4. Core and slice 1 large red bell pepper into thin strips.
  5. Trim 8 oz snow peas, removing the tough strings along the edges.
  6. Peel and slice 1 medium yellow onion into thin wedges.
  7. Thinly slice 3 green onions on the bias for garnish.
  8. Pat 1½ lb large shrimp, peeled and deveined, tails removed completely dry with paper towels.
  9. Heat a large wok or large nonstick skillet over high heat until a drop of water sizzles and evaporates instantly. Add 1 tbsp vegetable oil and swirl to coat the pan.
  10. Add 1½ lb shrimp to the hot wok in a single layer. Let them sear without moving for 1 minute, then flip and cook another 1 minute until pink and just cooked through. Transfer shrimp to a plate.
  11. Add the remaining 1 tbsp vegetable oil to the wok. Add 4 cloves garlic, minced and 1 tbsp fresh ginger, minced. Stir-fry for 30 seconds until fragrant but not browned.
  12. Add 1 medium yellow onion, sliced and 1 large red bell pepper, sliced. Stir-fry for 2 minutes until the onion starts to soften and the pepper develops a few char spots.
  13. Add 8 oz snow peas, trimmed. Stir-fry for 1 minute until bright green and crisp-tender.
  14. Give the sauce a quick stir, then pour it into the wok. Toss everything together for 1 minute until the sauce thickens and coats the vegetables.
  15. Return the cooked shrimp to the wok. Toss everything together for 30 seconds to heat the shrimp through and coat them in the sauce.
  16. Transfer the stir-fry to a serving platter. Garnish with 3 green onions, thinly sliced and 1 tbsp sesame seeds. Serve immediately over steamed jasmine rice.