Best 4 Spicy Stir Fried Shrimp Recipes

Indulge in a tantalizing culinary journey with our spicy stir-fried shrimp, a fiery delight that will set your taste buds ablaze. This delectable dish combines the succulent flavors of fresh shrimp with an aromatic blend of spices, creating a symphony of flavors that will leave you craving for more. The shrimp are carefully seasoned and stir-fried to perfection, resulting in a tender texture and a beautiful golden brown exterior. Accompanied by a medley of colorful vegetables, this stir-fried shrimp is a feast for both the eyes and the palate.

In this comprehensive guide, we will take you through two irresistible variations of this dish: the classic spicy stir-fried shrimp and the Szechuan-style stir-fried shrimp. Each recipe offers a unique flavor profile, catering to diverse culinary preferences. The classic spicy stir-fried shrimp is a straightforward yet flavorful dish, featuring a vibrant sauce made from ginger, garlic, and a touch of chili peppers. On the other hand, the Szechuan-style stir-fried shrimp takes on a bolder and more complex flavor profile, incorporating the fiery heat of Szechuan peppers and the aromatic pungency of garlic and ginger. Both recipes are easy to follow and can be tailored to your desired level of spiciness.

Let's cook with our recipes!

STIR-FRIED SHRIMP WITH SPICY GREENS

Stir-Fried Shrimp With Spicy Greens image

Whenever I use a red-tinged vegetable like amaranth in a dish I know the vegetable is bringing with it lots of antioxidant-rich anthocyanins, a flavonoid found in dark red and blue pigments. Use beet greens if you can't find amaranth; they will bring with them the same red pigments, which make for a richly colored sauce. For a beautiful meal, serve the stir-fry with red rice, like Bhutanese rice.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, main course

Time 20m

Yield Serves 4

Number Of Ingredients 15

Ingredients

1/2 cup chicken or vegetable broth
1 tablespoon soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons minced ginger
1 tablespoon minced garlic
1 jalapeño or serrano chiles, minced
3/4 to 1 pound medium shrimp, shelled and deveined
Salt to taste
2 tablespoons peanut oil or canola oil
1 large red bell pepper, cut in 2-inch julienne
1 generous bunch amaranth (about 3/4 pound), stemmed and washed, or 1 generous bunch beet greens, stemmed, washed and roughly chopped (about 8 cups greens)
1 bunch scallions, white and light green parts only, cut in half lengthwise and cut in 1-inch lengths
1/2 cup chopped cilantro

Steps:

Combine the broth, 2 teaspoons of the soy sauce, and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger, and the minced chiles in another bowl. Have all of your ingredients within reach of your wok or pan.
In a medium bowl combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry, and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add in the oil by pouring it on the sides of the pan and swirling the pan. Add the garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute. Add the shrimp with any liquid in the bowl and stir-fry for 2 to 3 minutes, until pink and opaque. Add the amaranth (or beet greens) and scallions, stir-fry for about 30 seconds, add the broth mixture and stir-fry for 1 minute, or until the greens have wilted. Add the cilantro and stir-fry for another 30 seconds. Remove from the heat and serve with rice or noodles, red rice being my first choice.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 3 grams, TransFat 0 grams

SPICY STIR-FRIED SHRIMP

Spicy Stir-Fried Shrimp image

The spiciness of stir-fried shrimp is balanced bythe mild flavors of coconut noodles and baby bok choy.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 20m

Number Of Ingredients 6

Ingredients

1 tablespoon vegetable oil
1 shallot, thinly sliced
1 pound large shrimp (about 16), peeled and deveined, tails left intact
2 tablespoons Asian chili sauce
1 tablespoon sugar
Coarse salt and freshly ground pepper

Steps:

Heat oil in a large skillet over medium-high heat until hot but not smoking. Add shallot, and cook until softened and light golden, 2 to 3 minutes.
Add shrimp, chili sauce, and sugar; cook, stirring constantly, until shrimp are pink and opaque, 3 to 4 minutes. Season with salt and pepper. Serve with coconut noodles and bok choy.

SPICY STIR FRIED SHRIMP AND PEPPERS

Spicy Stir Fried Shrimp and Peppers image

This is delicious served over rice. The heat can be adjusted by using different peppers and the amount of chili sauce. Adapted from a recipe at a cooking demonstration at the Fiery Foods & BBQ Show

Provided by ellie_

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 lb medium shrimp, peeled and deveined
1 onion, chopped
1 red bell pepper, chopped
1 green pepper, chopped
1 poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 green onions, sliced
1/2 cup sweet Asian chili sauce, to taste
4 ounces sherry wine
1 -2 tablespoon sambal oelek or 1 -2 tablespoon chili paste, to taste
1/2 teaspoon sesame oil
1/2 cup butter

Steps:

On medium high heat add oil to a large skillet.
When oil is hot add next 7 ingredients (shrimp-green onions) and saute for 3-5 minutes or until shrimp is pink and vegetables are tender.
Add remaining ingredients (chili sauce-butter), stirring well until hot.

SPICY STIR-FRIED SHRIMP

SPICY STIR-FRIED SHRIMP image

Shrimp with a kick

Provided by Joanne Sarver

Categories Seafood

Time 15m

Number Of Ingredients 7

Ingredients

1 Tbsp vegetable oil
2 green onions, sliced
1 lb shrimp, peeled and deveined, tails left on
2 Tbsp asian chili sauce
1 Tbsp sugar
coarse salt
freshly ground black pepper

Steps:

1. Heat oil in skillet over medium high heat until hot but not smoking. Add green onion and cook until light and golden 2-3 minutes. Add shrimp, chili sauce, and sugar, cook, stirring constantly, until shrimp are pink and opague, 3-4 minutes. Sseason with salt and pepper. Makes 4-6 servings.

Tips:

Choose the right shrimp: For best results, use large, fresh shrimp that are deveined and peeled.
Marinate the shrimp: Marinating the shrimp in a mixture of soy sauce, rice wine, and cornstarch helps to tenderize and flavor them.
Use a hot wok: A hot wok is essential for getting a good sear on the shrimp and vegetables.
Stir-fry in batches: If you are using a lot of shrimp and vegetables, stir-fry them in batches to avoid overcrowding the wok.
Use a variety of vegetables: Feel free to use your favorite vegetables in this dish. Some good options include broccoli, bell peppers, carrots, and baby corn.
Adjust the spiciness: The amount of chili peppers you use will determine the spiciness of the dish. If you don't like spicy food, you can omit the chili peppers or use a milder variety.
Serve immediately: Stir-fried shrimp is best served immediately after it is cooked.

Conclusion:

This spicy stir-fried shrimp is a quick and easy weeknight meal that is packed with flavor. The shrimp are tender and juicy, the vegetables are crisp-tender, and the sauce is spicy and flavorful. Serve it over rice or noodles for a complete meal.