Shrimp and Bean Sprouts Stir-Fry with Sambal

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A quick and vibrant stir-fry featuring plump shrimp, crisp bean sprouts, and a spicy-sweet sambal sauce that pairs perfectly with steamed rice. This Asian recipe, ready in about 25 minutes, pairs Shrimp, Bean sprouts, Red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 10 oz Shrimp
• 2 cups Bean sprouts
• 1/2 cup Red bell pepper
• 2 cloves Garlic
• 1.5 tbsp Sambal oelek
• 1 tbsp Soy sauce
• 1 tsp Rice vinegar
• 1/2 tsp Sugar
• 2 tbsp Vegetable oil
• 2 tbsp Green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a skillet over medium-high heat until shimmering.
2. Step 2: Add 10 oz shrimp and cook for 2 minutes per side until pink and opaque; remove and set aside.
3. Step 3: Add 1/2 cup sliced red bell pepper to the skillet and cook for 2 minutes until slightly softened.
4. Step 4: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Step 5: Mix 1.5 tbsp sambal oelek, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1/2 tsp sugar; pour into skillet and cook for 1 minute.
6. Step 6: Add 2 cups bean sprouts and stir-fry for 2 minutes until crisp-tender.
7. Step 7: Return shrimp to skillet, toss to coat, and cook for 1 minute more.
8. Step 8: Garnish with 2 tbsp sliced green onions and serve immediately.