Spicy Shrimp and Vegetable Stir-Fry with Crispy Chiles
This shrimp stir-fry keeps dinner moving fast without feeling plain. Crisp vegetables, juicy shrimp, and a light sauce with dried chiles make it bold enough for a weeknight and flexible enough for whatever is in your crisper drawer. Serve it over steamed rice or noodles and dinner is done.
Recipe at a glance
- Yield: 4 servings
- Prep time: 20 minutes
- Cook time: 12 minutes
- Total time: 32 minutes
Ingredients
- 1 pound large shrimp, peeled and deveined, patted dry
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon neutral oil, plus 1 tablespoon more for the pan
- 4 to 6 dried red chiles, stemmed and split open
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 medium carrot, thinly sliced on a bias
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup lotus root slices, peeled if needed, or 1 cup thinly sliced water chestnuts or celery
- 1 red bell pepper, sliced
- 2 tablespoons water
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar or honey
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- 2 tablespoons chopped cilantro, plus more for serving
- Cooked rice or noodles, for serving
Instructions
- In a bowl, toss the shrimp with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 tablespoon oil. Let it sit while you prep the vegetables. The shrimp should be lightly coated, not wet.
- In a small bowl, stir together the water, soy sauce, oyster sauce, rice vinegar, sesame oil, and sugar. Keep the cornstarch slurry nearby.
- Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil. When the oil shimmers, add the dried chiles and cook for about 20 seconds, just until fragrant. Do not let them smoke heavily or turn black.
- Add the garlic and ginger and stir for 15 to 20 seconds. They should smell aromatic but not browned.
- Add the carrot, green beans, lotus root, and bell pepper. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender and bright in color. If the pan looks dry, add a splash of water.
- Push the vegetables to the sides of the pan and add the shrimp in a single layer. Cook for 1 to 2 minutes per side, just until the shrimp turn opaque and curl into a loose C shape.
- Pour in the sauce mixture and bring it to a simmer. Stir in the cornstarch slurry and cook for 30 to 60 seconds, just until the sauce turns glossy and lightly thickened and coats the shrimp and vegetables.
- Remove from the heat and fold in the cilantro. Taste and add a pinch more sugar, soy sauce, or vinegar if needed.
- Serve immediately over rice or noodles while the shrimp are tender and the vegetables still have bite.
Tips, swaps, and serving ideas
If lotus root is hard to find, use snap peas, celery, broccoli stems, or more carrots. The goal is a mix of colors and textures that stay crisp in the pan. For extra heat, add an extra chile or a pinch of red pepper flakes. For a milder version, remove the seeds from the dried chiles before cooking.
This dish is especially good with jasmine rice, brown rice, or thin rice noodles. A squeeze of lime at the table brightens the sauce without making it heavy or sweet.
Storage notes
Refrigerate leftovers in a shallow container within 2 hours and use within 3 days. Reheat gently in a skillet over medium heat with a splash of water until hot. Shrimp can overcook quickly, so warm just until heated through.
For seafood safety, keep shrimp refrigerated until you are ready to cook, thaw frozen shrimp in the refrigerator rather than at room temperature, and cook them until opaque and firm. The USDA safe temperature chart lists shrimp and other shellfish at 145°F for safe doneness.
