Half-and-Half Sweet and Spicy Shrimp Stir Fry
A vibrant stir fry balancing sweet and spicy flavors with succulent shrimp and fresh vegetables, served over rice. This asian fusion-inspired seafood ready in about 20 minutes pairs raw shrimp, peeled and deveined, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz raw shrimp, peeled and deveined
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sriracha sauce
- 2 tbsp vegetable oil
- 2 cloves garlic cloves, minced
- 1/2 cup red bell pepper, sliced into thin strips
- 1/2 cup snap peas
- 2 tbsp green onions, chopped
- 1 cup cooked jasmine rice
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp sriracha sauce until combined.
- Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 2 minced garlic cloves and stir-fry for 30 seconds until fragrant.
- Step 3: Add 8 oz raw shrimp and cook for 2-3 minutes until they start turning pink and opaque.
- Step 4: Toss in 1/2 cup sliced red bell pepper and 1/2 cup snap peas. Stir-fry everything together for 3 minutes until vegetables are tender-crisp.
- Step 5: Pour the soy-honey-sriracha sauce over the shrimp and vegetables; cook for another 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats everything.
- Step 6: Remove from heat and garnish with 2 tbsp chopped green onions. Serve hot over 1 cup cooked jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-and-Half Sweet and Spicy Shrimp Stir Fry take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-and-Half Sweet and Spicy Shrimp Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Half-and-Half Sweet and Spicy Shrimp Stir Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-and-Half Sweet and Spicy Shrimp Stir Fry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-and-Half Sweet and Spicy Shrimp Stir Fry?
Asian Fusion seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
