Ginger Garlic Shrimp Stir-Fry in Sweet & Spicy Sauce

Ingredients

• 12 oz shrimp (Peeled and deveined; source gives a range of 10–14 oz / 300–400 g.)
• 1 bell pepper (Sliced; color not specified.)
• 1.75 cup sugar snap peas (Source gives a range of 1½–2 cups / 200–250 g.)
• 3.5 scallions (Sliced; separate the white and green parts. Reserve some greens for topping.)
• neutral oil (For the pan; use more when stir-frying the vegetables, as needed.)
• 3 cloves garlic (Finely minced.)
• 1.5 tsp fresh ginger (Grated.)
• 0.5 fresh red chili (Finely diced; adjust to taste for heat.)
• 4.5 tbsp soy sauce (Source gives a range of 4–5 tbsp.)
• 2 tbsp ketchup
• 1 tbsp brown sugar (Or honey.)
• 1 tbsp honey (Alternative to brown sugar.)
• 1.5 tbsp sriracha or other Asian hot sauce (Source gives a range of 1–2 tbsp; adjust to taste for heat. Categories depend on the chosen sauce.)
• 1.5 tbsp rice vinegar (Or fresh lime juice.)
• 1.5 tbsp fresh lime juice (Alternative to rice vinegar.)
• 1 tbsp oyster sauce
• 5.5 tbsp water (Source gives a range of 4–7 tbsp.)
• jasmine rice (For serving; amount not specified. Cooked, fluffy rice is implied by the serving instruction.)
• sesame seeds (For topping; amount not specified.)

Steps

1. 1

   In a small bowl, mix together the soy sauce, ketchup, brown sugar or honey, sriracha or other Asian hot sauce, rice vinegar or lime juice, oyster sauce, and water. Taste and adjust the sweetness, acidity, saltiness, or heat.

2. 2

   Heat a large skillet or wok over medium-high to high heat and add neutral oil.

3. 3

   Add the diced chili, grated ginger, and minced garlic. Stir-fry for about 30–60 seconds, just until fragrant.

4. 4

   Add the shrimp to the pan with the aromatics. Toss and cook for about 2–3 minutes, then remove the shrimp and set aside.

5. 5

   Using the same pan, add a little more neutral oil.

6. 6

   Add the sliced bell pepper and the white parts of the scallions. Stir-fry over high heat for 1–2 minutes, until slightly charred but still crisp.

7. 7

   Add the sugar snap peas and the green parts of the scallions to the pan.

8. 8

   Return the shrimp to the pan. Pour in the prepared sauce and toss everything together over high heat for 1–2 minutes, until the sauce is glossy and coats the shrimp and vegetables.

9. 9

   Serve immediately over fluffy jasmine rice. Finish with sesame seeds and fresh scallion greens.

Notes

Ingredient ranges are retained in notes; representative midpoint quantities are used for scalable amounts. The source does not specify amounts for neutral oil, jasmine rice, or toppings, nor how to cook the rice. Alternatives are presented as written.

Nutrition per serving

• dinner
• main
• stir-fried
• quick
• seafood
• spicy
• takeaway-style