Hot ‘N Spicy Shrimp Stir Fry

by Dinner Hero on March 28, 2013

I love this little concoction.  It can be served over rice or inside lettuce wraps.  Either way, this recipe is a winner!

shrimp stir fry

Use your favorite veggies here.  It’s super easy to substitute for what you like!

Hot ‘N Spicy Shrimp Stir Fry

  • ¼ cup sugar
  • ¼ cup rice wine vinegar
  • 1 (1-inch) ginger root, peeled and thinly sliced
  • ¼ cup Thai Sweet Chili Sauce
  • 2 tablespoons vegetable or other light oil
  • 1 onion, chopped
  • 2 small red chili peppers, very thinly sliced
  • ¼ lb. mushrooms, stems removed and chopped
  • 1 zucchini, sliced
  • 4 cloves garlic, chopped
  • 1 carrot, diced
  • 1 ½ lbs. medium shrimp, deveined, tails off
  • Salt and freshly ground black pepper
  • Hot cooked rice OR lettuce leaves (for wraps)

  1. Combine sugar, vinegar and ginger, and sweet chili sauce in a small pot and bring to a boil, dissolve sugar and turn off heat, reserve.
  2. In a skillet heat the oil over medium-high heat. Saute the onions, chili peppers, mushrooms, zucchini, carrots and garlic 5 – 6 minutes until veggies are tender.
  3. Add shrimp and toss 3 to 4 minutes more until pink and firm. Add the sauce to the veggies and shrimp. Season with salt and pepper, to taste.
  4. Serve over hot cooked rice.


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