Spicy Garlic Shrimp Stir Fry

Author Carrie Hill


  • 3 Tbsp Soy Sauce
  • 2 Tbsp Chili Sauce - I use sriracha
  • 1 tsp rice wine vinegar
  • 1 tsp water
  • 1/4 tsp ground ginger
  • 3 tsp. toasted sesame oil
  • 2 Tbsp Peanut Oil
  • 1 1/2 Lbs Peeled & Deveined Shrimp
  • 1 Cup Veggies I used zucchini
  • 1/4 C. Slivered onions
  • 4 large cloves garlic grated or minced
  • Pepper


  1. In a small bowl combine the Soy Sauce, Chili Sauce, Rice Wine Vinegar, Water, Ground Ginger and 2 tsp of Toasted sesame oil. Set aside
  2. Chop your veggies into uniform pieces, if you use carrots, be sure to chop them small or grate them or they wont cook through
  3. In a wok or large frying pan, heat the 2 Tbsp. of Peanut oil and the 1 tsp. of toasted sesame oil
  4. When oil is hot, toss in the onion and saute until almost brown, then add in the garlic
  5. Saute the garlic until it just starts to turn golden and add in your veggies. Let cook with the garlic and onion until veggies are tender (you can add atad of water and a lid if you need to steam up the veggies a bit)
  6. When veggies are about 5 minutes from done, turn up your heat and toss in the shrimp
  7. Toss the shrimp with the veggies until nearly done, then add in the sauce and stir well.
  8. Turn off heat and cover - let sit for about 5 minutes to marry flavors
  9. Serve with steamed rice.