You know those nights? The ones where the clock is ticking down to dinnertime, you’re starving, and the last thing you want is an hour of tedious chopping and simmering? Trust me, I live there most Tuesdays! That’s why I’ve perfected my go-to solution for ultra-fast, flavor-packed meals that taste like you spent way more time on them: the Sweet Chili Shrimp Stir Fry. Seriously, this recipe is the weeknight hero every busy home cook needs in their arsenal. After years of tinkering with Asian-style quick sautés—trust me, I’ve burnt more garlic than I care to admit—I finally landed on the perfect balance of sticky, sweet, and just a tiny bit of heat. It comes together almost instantly!
Why You Will Love This Sweet Chili Shrimp Stir Fry
This isn’t just another shrimp recipe, folks; this is pure weeknight magic designed for people who are busy but refuse to eat boring food. I want you to look forward to making dinner again, and this stir fry makes that incredibly easy. You honestly can’t beat the results for how little effort you put in!
- Blazing Fast: Seriously, the total time is just 25 minutes—start to finish! I always tell people to peel the shrimp while the wok heats up. Quickest prep ever.
- Flavor Bomb: That sweet chili sauce hits every note. It’s sticky, slightly spicy, savory, and balances out the fresh vegetables perfectly. It’s addictive, I promise.
- Simple Prep: The ingredient list is short, and honestly, most of the work is just slicing a pepper. There are no complicated techniques involved here.
- Cleanup Victory: Since it’s all done in one skillet or wok, your cleanup is just rinsing one pan. Hello, extra time to relax after dinner!
Essential Ingredients for Your Sweet Chili Shrimp Stir Fry
When you’re aiming for speed, you need ingredients that are ready to go, but quality still matters! For this Sweet Chili Shrimp Stir Fry, we’re using pantry staples mixed with one star ingredient: the shrimp. I look for large shrimp, about a pound of them, and I always make sure they are peeled and deveined before they even hit the fridge. That saves you a sticky minute later!
We need the aromatics first: just two cloves of garlic, minced fine—don’t skimp on that fragrant start!—and about an inch of fresh ginger, grated. Don’t ever use the jarred stuff for ginger here; the fresh stuff sings! For veggies, I love the color and crunch of one sliced red bell pepper and about one cup of bright green broccoli florets. They hold up beautifully to high heat.
And finally, the sauce base. You’ll need that sweet chili sauce (about a quarter cup), a tablespoon of soy sauce for depth, and then just a simple slurry made from one teaspoon of cornstarch mixed with one tablespoon of water to thicken everything up nice and glossy. See? Easy gathering of supplies!
Ingredient Notes and Substitutions for the Sweet Chili Shrimp Stir Fry
If you want to change things up, this recipe is very flexible, which is why I love it so much. If you don’t have broccoli, go for snow peas—they cook even faster! Or maybe some thin slices of carrot if you want more earthy sweetness. Just make sure any vegetable you swap in is prepped thin so it cooks at the same rate as the bell pepper.
Now, about that sweet chili sauce: this is where I lean into quality. Not all store-bought sweet chili sauces are created equal! Look for one that seems thick and jelly-like, possibly one with visible chili seeds floating around in the jar—that usually means it’s got more authentic flavor and less filler. I try to avoid the really watery ones if I can help it, because that impacts the final glaze we create.
Step-by-Step Instructions for the Perfect Sweet Chili Shrimp Stir Fry
Okay, listen up, because stir-frying is all about speed and getting your ingredients ready *before* the heat goes on. That’s rule number one in my non-traditional kitchen! We’re aiming for that beautiful, slightly charred, crisp-tender vegetable texture—not mushy sadness. This recipe moves fast once you get going, so have everything chopped and measured right next to your stove!
- First things first, we make the magic potion! In a little bowl, whisk together your sweet chili sauce, soy sauce, cornstarch, and water. Make sure that cornstarch is totally dissolved, or you’ll end up with little white glue blobs in your finished dish. Set this amazing sauce aside.
- Next, you need high heat. Get your biggest skillet or wok screaming hot over medium-high heat. We add just 1 tablespoon of vegetable oil. You want it shimmering, almost smoking—that’s how you sear, not steam, your food.
- Toss in your minced garlic and grated ginger right away. This is a quick burst of flavor! Cook them for exactly 30 seconds. Don’t walk away! If they turn dark brown, you have to start this bit over because burnt garlic tastes bitter, and we’re making something delicious here!
- Now the veggies come in: the peppers and broccoli. Throw them into that hot pan and stir fry hard for about 3 to 4 minutes. My personal tip here? I keep tossing them consistently until they are bright in color but still have a good snap. That’s crisp-tender, folks—the best texture for a stir fry!
- Clear a little space in the center of your pan, or push the veggies to the sides, and drop in a single layer of your prepared, dry shrimp. You want them to make good contact with the hot metal. Cook them for 2 to 3 minutes per side. They’re done when they turn fully opaque and pink! Don’t overcook them, or they get rubbery, and nobody wants rubber shrimp!
- Time to bring it all home! Pour that pre-mixed sauce right over the shrimp and veggies. Keep stirring constantly—and I mean constantly—for about 60 seconds. You’ll see it immediately start to bubble and cling to everything. That’s the cornstarch doing its job! Check out how I handle shrimp in my fajita bowls; the concept of building flavor layers fast is the same.
- That’s it! Scoop this colorful beauty immediately over cooked rice. Don’t let it sit in the pan waiting!
Mastering the Sweet Chili Shrimp Stir Fry Sauce Consistency
The sauce step—Step 1 and Step 6—is arguably the most critical part of getting that restaurant-quality shine without having to eat takeout. When you mix that cornstarch with the cold water and soy sauce in Step 1, you’re creating a suspension. Cornstarch needs to be fully suspended before it hits heat, or it clumps up! If you see any white specks floating around after mixing, stir harder!
When you pour that mixture into the hot wok in Step 6, you have to be quick. The heat activates the cornstarch instantly. The visual cue that it’s perfectly done is when the sauce instantly goes from looking watery and thin to looking visibly thicker, coating the back of your spoon or clinging glossy onto that shrimp and broccoli. If it looks thick enough to drizzle easily, it’s just right. If it’s still too soupy after a full minute of constant stirring, don’t panic—just mix a tiny bit more slurry (half a teaspoon of cornstarch with a splash of water) and pour it in. A second blast of heat should tighten it up perfectly!
Tips for Success When Making Sweet Chili Shrimp Stir Fry
I’ve learned a few tricks over the years that separate a good stir fry from an absolutely amazing one. These aren’t always in the recipe card, but they make all the difference for your Sweet Chili Shrimp Stir Fry. For starters, you must always use high heat. Don’t be shy! Stir-frying is a fast, furious cooking style, and low heat just makes everything steam and turn soggy.
My biggest tip, which applies to almost any stir fry, is: *do not overcrowd the pan*. If you are doubling this recipe, cook the shrimp and veggies in two separate batches. If the pan gets too full, it drops the temperature instantly, and you’re boiling your ingredients instead of searing them. Nobody wants that!
Also, make sure your shrimp are pat-dry before they hit that hot oil. Moisture is the enemy of a good sear, and dry shrimp will color up beautifully while wet shrimp just hiss sadly at you. If you want thicker shrimp recipes for later, check out my recipe for slow cooker shrimp delight, though that’s a completely different, hands-off process!
Serving Suggestions for Your Sweet Chili Shrimp Stir Fry
So, you have this gorgeous, glistening bowl of sweet chili shrimp and veggies—what do you put under it? The recipe calls for simple cooked rice, and honestly, you can’t go wrong there. Plain steamed rice is the perfect canvas for soaking up all that delicious sauce, but don’t stop there if you don’t want to!
If you’re trying to kick dinner up a notch and want more flavor in your base, you absolutely have to try making some restaurant-style egg fried rice as your side. That savory rice perfectly complements the sweetness of the chili sauce. Alternatively, if you’re keeping it low-carb, use some lightly steamed cauliflower rice. Noodles work great too—lo mein or even thin rice vermicelli noodles are fantastic carriers for this shrimp!
Storage and Reheating the Sweet Chili Shrimp Stir Fry
I always end up with leftovers because I usually make a double batch, even if it’s just for me! If you do have any of this sweet chili shrimp masterpiece left, keep it sealed up tight in an airtight container. It stays fresh and delicious in the fridge for about two days—any longer and the shrimp texture starts to suffer, you know?
When it comes time to reheat, please, please skip the microwave bowl if you can! Microwaving shrimp tends to make them tough and rubbery fast. Instead, pop a tiny bit of oil back in your wok over medium-high heat. Toss the leftovers in the hot pan for just one or two minutes, stirring quickly until everything is heated through. That quick sear keeps the veggies crisp-tender and the shrimp tasting almost as fresh as they did the first night!
Frequently Asked Questions About Sweet Chili Shrimp Stir Fry
I get so many wonderful questions about this recipe once folks start cooking it! It’s totally normal to have a few questions when you’re trying to nail that perfect stir-fry technique. Here are some of the things I hear most often when people are making my Sweet Chili Shrimp Stir Fry.
Can I use frozen shrimp for this recipe?
Oh, yes, you absolutely can, but you have to treat them right! If you use frozen shrimp, you must thaw them completely first. Don’t try to stir fry them while they are still icy, or they will release way too much water and steam your veggies instead of searing them. Once thawed, pat them *extremely* dry with paper towels before heating them in the skillet. Dry shrimp equals a good sear!
How spicy is the Sweet Chili Shrimp Stir Fry recipe?
That’s a tricky one because it totally depends on the brand of sweet chili sauce you buy! Generally, I would rate my standard recipe a medium-low on the heat scale—it has a little kick, but the sweetness really mellows it out. If you want it spicier, follow the note in the recipe and add a pinch of red pepper flakes when you add the garlic. You can always add heat, but you can’t take it away!
What if I want to add more protein besides shrimp?
This recipe is super adaptable! If you want to bulk it up or swap the shrimp entirely, chicken breast cut into small, thin strips works beautifully. If you use chicken, though, you need to give it a head start since it takes longer to cook than shrimp. Sear the chicken first, remove it from the pan, then proceed with the veggies, and add the chicken back in right before you pour the sauce. Tofu, pressed and cubed until dry, is also a fantastic vegetarian swap!
What is the best way to keep the vegetables crisp-tender?
This is the key to great stir-frying, and it’s all about the timing and the heat! I always toss my harder veggies (like broccoli) in just before the peppers, and I only cook them for about 3 or 4 minutes max over medium-high heat. You want them to still have some resistance when you bite them—that’s that wonderful texture. If you’re curious about the technique itself, you can read a bit more about the science behind stir frying here.
Nutritional Snapshot of This Sweet Chili Shrimp Stir Fry
Okay, so while I’m way more focused on how glorious this Sweet Chili Shrimp Stir Fry tastes coming right out of the wok, I know lots of you are tracking macros or just trying to keep things light during the week. Since shrimp is such a lean protein, this recipe ends up being surprisingly healthy without sacrificing any of that sweet, sticky flavor we all love!
Based on the recipe ingredients divided into two servings, here’s a quick look at what you can expect per plate:
- Calories: Around 350. Pretty good for a full dinner, right?
- Protein: We are rocking 38 grams! That’s thanks to all that lovely seafood we packed in there.
- Total Fat: Low, about 10 grams total.
- Carbohydrates: You’re looking at about 25 grams, mostly coming from the sweet chili sauce and the veggies.
Now, I have to give you my standard disclaimer, always! These numbers are solid estimates based on the standard ingredients listed. Your actual fat or sugar count might bump up a tiny bit if you decide to drown the rice heap in extra sauce (and honestly, I wouldn’t blame you!). But generally, this is a wonderful, light option for a filling weeknight meal when you need that quick protein hit.
Share Your Sweet Chili Shrimp Stir Fry Creations
Wow, you made it all the way through! I hope you’re already pulling out your wok because this Sweet Chili Shrimp Stir Fry is too good to wait on. Now that you’ve tried whipping up this lightning-fast dinner, I absolutely, 100 percent, want to hear about it!
Did you make it exactly as written? Or did you add a secret vegetable that just totally changed the game for you? Tell me everything! Head down to the comments section below and leave me a rating—did it earn five stars in your house? Did your family devour it in five minutes flat?
If you snap a picture of your beautiful, glossy shrimp looking all perfect over that mound of rice, please tag me on social media! Seeing your creations come to life in your kitchens is honestly the best part of all this work. It makes me feel so connected to all of you talented cooks out there!
If you have any last-minute questions, suggestions, or just want to chat about spices or the perfect wok temperature, my inbox is always open. You can always shoot me a message directly through my contact page if you prefer privacy. Happy cooking, and I can’t wait to see how your sweet chili shrimp turned out!
Print
Sweet Chili Shrimp Stir Fry
- Total Time: 25 min
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A quick and flavorful stir fry featuring shrimp coated in a sweet and spicy chili sauce.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/4 cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tbsp water
- Cooked rice, for serving
Instructions
- Mix the sweet chili sauce, soy sauce, cornstarch, and water in a small bowl to create the sauce. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and grated ginger. Cook for 30 seconds until fragrant.
- Add the sliced red bell pepper and broccoli florets. Stir fry for 3-4 minutes until vegetables are crisp-tender.
- Add the shrimp to the skillet. Cook for 2-3 minutes per side until pink and cooked through.
- Pour the prepared sauce over the shrimp and vegetables. Stir constantly until the sauce thickens, about 1 minute.
- Serve immediately over cooked rice.
Notes
- For extra heat, add a pinch of red pepper flakes with the garlic and ginger.
- You can substitute other quick-cooking vegetables like snow peas or sliced carrots.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18
- Sodium: 650
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 38
- Cholesterol: 250
Keywords: sweet chili shrimp, shrimp stir fry, quick dinner, easy seafood recipe, spicy shrimp