Stir Fry the Vegetables. Add more oil if needed and add the snap peas, broccoli and peppers. Cook them 8-9 minutes to soften, stirring often. A good stir fry dish is perfect for the spicy food lover, easy to customize with different spices and sauces, perfectly adjustable to your own personal tastes and heat levels. You can very easily make them as spicy as you’d like by increasing or decreasing the amounts of chili powder and sauces, particularly the gochujang, which can vary in heat and flavor from source to source. Or hey, why not Carolina Reapers? That’ll REALLY make it extra spicy. No matter how you adjust it, this shrimp stir fry is super easy to make and on the table in less than half an hour. I love that. Great spicy food in a flash! Even for a slow cook like me. Let’s talk about how we make spicy shrimp stir fry, shall we? Spicy Stir Fry Sauce. Make the stir fry sauce by whisking together the gochujang, hot paprika, sesame oil, soy sauce, rice wine vinegar, honey, garlic powder, ginger and chicken stock in a bowl. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Thicken the Stir Fry Sauce. Add the corn starch slurry and stir until the sauce has thickened. It should thicken very quickly. Heat the Shrimp. Add the cooked shrimp back to the pan and heat them through, about 2 minutes. Boom! Done! Your spicy shrimp stir fry is ready to go! Looks wonderful, doesn’t it? Huge on flavor and nice and spicy. And bonus for how easy it is to make! Ready on the table in under 30 minutes. I love an easy spicy recipe!
Storage & Leftovers
Storing your Spicy Shrimp Stir Fry in an airtight container in the fridge may allow you to store the leftovers for up to 3 days. To maximize the storage life, make sure to refrigerate it promptly.
