Firecracker Shrimp Stir Fry

This Straightforward Firecracker Shrimp Stir Fry is the reliable weeknight meal with tender shrimp, crisp vegetables, all smothered in a sweet and spicy sauce. Tastes way better than take-out! Serve over rice and have dinner on your table in under 20 minutes.

Skip the take-out and make this flavor-packed Firecracker Shrimp Stir Fry in just 15 minutes! Loaded with colorful bell peppers, tender snap peas and juicy shrimp all tossed in the most satisfying spicy sauce. This is the reliable straightforward dinner for those busy weeknights and A cook promise tastes better than your favorite takeout meal. Serve over fluffy rice and enjoy leftovers for lunch

Please note that the cooking time will vary depending on the size of your shrimp. Jumbo shrimp take about 5-6 minutes, larger shrimp about 4-5 minutes and smaller shrimp take about 2-3 minutes.

What goes in

• 2 tablespoons olive oil, divided
• 1 1/2 pound medium to large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup sugar snap peas
• Salt and pepper, to taste
• 3 green onions, sliced
• 1/3 cup reduced sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons sriracha
• 2 tablespoons tomato paste
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon black pepper

How it comes together

1. Cook shrimp. Use a wide skillet over medium high heat, drizzle a little olive oil and cook shrimp in a single layer until it just starts to turn pink, about 3 minutes. Transfer shrimp to a plate and hold nearby.
2. Sauté the veggies. Drizzle another tablespoon of olive oil onto the hot skillet and add the peppers and sugar snap peas. Cook the vegetables until tender, about 4 to 5 minutes over a moderate burner, stirring frequently.
3. Make the sauce. While the veggies cook, make the sticky sauce. In a small bowl, whisk together the soy sauce, sesame oil, honey, sriracha, tomato paste, rice vinegar, garlic, crushed red pepper flakes and black pepper. Hold nearby.
4. Stir fry. Once the veggies are nice and tender, add the shrimp back into the pan, season with salt/pepper and toss together. Pour the spicy firecracker sauce over top and mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until sauce has thickened up and shrimp is cooked through.
5. Serve and enjoy. Garnish with sliced green onions (aka scallions), sesame seeds and serve over white rice or brown rice.