This Easy Firecracker Shrimp Stir Fry is an ideal weeknight dinner: tender shrimp and crisp vegetables tossed in a sticky sweet-and-spicy sauce. It beats takeout, comes together in about 20 minutes, and is perfect served over rice.
Swap the delivery menu for this quick, flavor-packed Firecracker Shrimp Stir Fry that you can prepare in under 20 minutes. Bright bell peppers, sugar snap peas, and juicy shrimp are coated in a sweet-sriracha sauce that’s reminiscent of bang bang or kung pao shrimp—only lighter and fresher. Serve over fluffy rice for an easy weeknight meal, and pack any leftovers for lunch the next day.
Why You’ll Love this Recipe
- High in protein – shrimp is a lean, protein-rich choice that makes this stir fry satisfying and nutritious.
- Sweet and spicy balance – honey and sriracha combine for a pleasant sweet heat that complements the vegetables and shrimp.
- Fast and simple – minimal prep and about 15–20 minutes of active cooking time.
- Fully customizable – swap proteins or vegetables, and adjust the chili to suit your taste.
- Meal-prep friendly – makes a great batch to portion into containers for lunches or easy dinners during the week.
Ingredients
- Shrimp – 1 1/2 lb medium to large shrimp, peeled and deveined. Use raw shrimp (thawed if frozen).
- Vegetables – 1 red bell pepper and 1 yellow bell pepper, sliced; 1 cup sugar snap peas (or snow peas); 3 green onions, sliced. Substitute broccoli, asparagus, green beans, zucchini, mushrooms or leafy greens as desired.
- Olive oil – 2 tablespoons total, divided. Any neutral oil with a high smoke point works (canola, vegetable, or a touch of peanut oil for extra flavor).
For the Firecracker Sauce
- Soy sauce – 1/3 cup reduced-sodium soy sauce. Use coconut aminos or tamari to make it gluten-free.
- Sesame oil – 1 tablespoon for extra depth (optional).
- Honey – 3 tablespoons to balance the heat; maple syrup or another natural sweetener may be substituted.
- Sriracha – 2 tablespoons for heat. Adjust up or down, or use chili garlic sauce or sweet chili sauce if you prefer milder heat.
- Tomato paste – 2 tablespoons to thicken the sauce and add umami without using ketchup.
- Rice vinegar – 1 tablespoon for brightness. White, apple cider vinegar or a squeeze of lemon or lime will also work.
- Garlic – 3 cloves, minced (or 1 teaspoon garlic powder in a pinch).
- Seasonings – 1 tsp crushed red pepper flakes if you want extra heat, plus salt and black pepper to taste.
How to Make Firecracker Shrimp
- Cook the shrimp. Heat 1 tablespoon oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook until they just begin to turn pink, about 2–4 minutes depending on size. Transfer the shrimp to a plate and set aside.
- Sauté the vegetables. Add the remaining tablespoon of oil to the hot skillet. Add sliced bell peppers and sugar snap peas, and sauté until tender-crisp, about 4–5 minutes, stirring frequently.
- Make the sauce. While the vegetables cook, whisk together the soy sauce, sesame oil, honey, sriracha, tomato paste, rice vinegar, garlic, red pepper flakes and black pepper in a small bowl. Set aside.
- Combine and finish. Return the shrimp to the skillet with the vegetables, season with salt and pepper, and pour the sauce over everything. Stir to coat, bring to a gentle boil, then reduce heat and simmer briefly until the sauce thickens and the shrimp are cooked through.
- Serve. Garnish with sliced green onions and sesame seeds, and serve over white or brown rice, or cauliflower rice for a low-carb option.
Note: Cooking time depends on shrimp size. Jumbo shrimp may need about 5–6 minutes total, large shrimp 4–5 minutes, and smaller shrimp 2–3 minutes.
How to Thaw Frozen Shrimp
- Overnight: Thaw frozen shrimp in the refrigerator for 24 hours in a bowl or sealed bag.
- Same day: Place shrimp in a sealed plastic bag and submerge in cold running water for about 45 minutes until thawed.
Tips, Tricks and Substitutions
- Adjust spice: Increase or decrease sriracha or add crushed red pepper to taste. Swap for sweet chili sauce for a milder flavor.
- Veggie swaps: Use whatever you have—mushrooms, carrots, broccoli or green beans all work well.
- Gluten-free option: Replace soy sauce with tamari or coconut aminos.
How to Serve
- Over rice: Serve over white or brown rice, or cauliflower rice for fewer carbs.
- With noodles: Try lo mein or rice noodles—the sauce soaks in nicely.
- As an appetizer: Serve shrimp on skewers or toothpicks with a dipping sauce for parties.
- Make egg rolls: Wrap shrimp and vegetables in spring roll wrappers and bake or pan-fry until golden.
Prepping and Storage
To store: Refrigerate leftovers in an airtight container for up to 3–4 days.
To freeze: Freeze portions for up to 2 months. Thaw before reheating and warm in a skillet for best texture. Do not refreeze shrimp that has already been thawed.
Nutrition (per serving)
Calories: ~272 kcal | Carbohydrates: ~16.4 g | Protein: ~33.7 g | Fat: ~7.4 g | Fiber: ~1.8 g | Sugar: ~12.5 g
Nutrition is an estimate and should be used as a guideline.
More Recipe Ideas
- 20-Minute Honey Garlic Shrimp Stir Fry
- Sheet Pan Lemon Garlic Shrimp and Asparagus
- Margarita Shrimp Skewers
- Sheet Pan Shrimp Fajitas
- Lemon Garlic Shrimp with Chickpeas
- Firecracker Chicken Stir Fry
- Teriyaki Chicken Stir Fry
- Asian Ground Turkey and Green Bean Stir Fry
If you try this recipe, enjoy! Tag any photos with your own notes and save the method for quick weeknight dinners.