Go Back
Spicy shrimp and vegetable stir-fry served in a colorful bowl

Spicy Shrimp and Veggie Stir-Fry

Succulent shrimp and vibrant veggies come together in this quick and flavorful stir-fry, perfect for dinner or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Stir-Fry
Calories: 300
Ingredients Method Notes

Ingredients
  

Protein
  • 1 lb shrimp (peeled and deveined)
Veggies
  • 2 pieces bell peppers (sliced)
  • 1 cup broccoli (cut into florets)
  • 1 cup carrots (sliced)
Sauce
  • 2-3 tbsp spicy sauce (e.g., Sriracha)
  • 2 tbsp soy sauce
Aromatics
  • 3 cloves garlic (minced)
Cooking Essentials
  • 2 tbsp olive oil
  • to taste Salt
  • to taste Pepper

Method
 

Cooking
  1. Heat olive oil in a large pan over medium-high heat.
  2. Add minced garlic and sauté until fragrant.
  3. Add shrimp and cook until pink and opaque.
  4. Toss in bell peppers, broccoli, and carrots; stir-fry until veggies are tender-crisp.
  5. Pour in the spicy sauce and soy sauce, mixing well to coat.
  6. Season with salt and pepper to taste.
  7. Serve immediately.

Notes

Ensure the oil is hot before adding ingredients for the best stir-fry texture. Don't overcook the shrimp; they cook quickly and become rubbery if overdone. Keep the veggies slightly crunchy for the best flavor and nutrients. Store leftovers in the refrigerator for up to 3 days; reheat gently on the stove to preserve texture.