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- 1 lb large shrimp, peeled and deveined - 2 tablespoons chili crisp oil (or regular chili oil) - 2 cups mixed bell peppers (red, yellow, green), sliced - 1 cup snap peas, trimmed - 3 cloves garlic, minced - 1 inch fresh ginger, grated - 3 green onions, chopped - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (or mushroom sauce for vegetarian option) - 1 teaspoon sesame oil - ½ teaspoon crushed red pepper flakes - Salt and pepper to taste This dish is full of bold flavors and colors. It starts with fresh shrimp that you will rinse and dry. I like to peel and devein them myself for better taste and texture. Next, you need chili crisp oil. This oil gives the dish its spicy kick. If you can’t find chili crisp oil, regular chili oil works too. It adds a nice depth of flavor. You will also want a mix of bell peppers. The red, yellow, and green peppers not only look great but add sweetness and crunch. Aromatics play a big role in this recipe. Garlic and ginger add warmth and zest. They will make your kitchen smell amazing while cooking. Finally, green onions will give a fresh finish to the dish. For sauces, soy sauce is a must. It adds saltiness and umami. Oyster sauce gives extra richness. You can switch it out for mushroom sauce if you prefer a vegetarian option. Don’t forget sesame oil for a nutty taste. The crushed red pepper flakes let you control the spice level. Make sure to season with salt and pepper. This simple step enhances all the flavors in your stir fry. With these ingredients, you are ready to create a quick and flavorful meal. First, rinse the shrimp under cold water. This helps remove any grit. After rinsing, dry them well with a paper towel. This step is key for a good sear. Now, season the shrimp lightly with salt and pepper. This simple seasoning enhances the shrimp's natural flavor. Next, heat 2 tablespoons of chili crisp oil in a skillet. Use medium-high heat until the oil shimmers. This shows that it’s hot enough. Add 3 cloves of minced garlic and 1 inch of grated ginger to the pan. Sauté these for about 30 seconds. You want them to be fragrant, but watch closely. You don't want to burn them! Now, add the seasoned shrimp to the skillet. Stir-fry them for about 2 to 3 minutes. They should turn pink and opaque when cooked. Once they look good, remove the shrimp from the skillet and set them aside. This keeps them juicy and tender. In the same pan, add 2 cups of sliced bell peppers and 1 cup of snap peas. Stir-fry these for about 4 to 5 minutes. You want them to be tender-crisp. This gives a nice bite and bright color to your dish. Now, return the cooked shrimp to the skillet. Pour in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil. Toss everything together. Make sure the shrimp and veggies are well coated with the sauce. Finally, sprinkle in ½ teaspoon of crushed red pepper flakes. Toss again to mix. Adjust the seasoning with salt and pepper as needed. Cook for an additional 2 minutes. This step brings all the flavors together. Remove from heat and stir in chopped green onions. Now, it's ready to serve! Stir-frying needs high heat. This helps cook shrimp and veggies fast. Use a large skillet or wok. If the pan is too full, cook in batches. This keeps everything crisp and tasty. Want to change the spice? Add more or less crushed red pepper flakes. You can also use honey or brown sugar for sweetness. A splash of lime juice can add a nice tang. Taste as you go to get it just right. Serve your stir fry over fluffy jasmine rice or quinoa. This makes the dish filling and delicious. For garnish, add chopped green onions and a drizzle of chili crisp oil. This adds color and extra flavor to your meal! {{image_2}} If you want to switch up the protein, there are great options. Chicken works well in this stir fry. Just cut it into bite-sized pieces and cook it the same way as the shrimp. Tofu is another fantastic choice for a vegetarian or vegan dish. Use firm tofu, press it to remove water, and cut it into cubes. Sauté it until golden brown for the best texture. You can change the veggies to fit your taste or what you have at home. Broccoli and carrots add crunch and color. Zucchini or snap peas give a fresh bite. Feel free to mix and match! Use seasonal produce for the best flavor. In spring, add asparagus; in fall, try pumpkin or squash. Adjusting the sauce can create new flavors. For a sweeter touch, add honey or brown sugar. If you like it spicier, increase the chili crisp oil or add fresh chili peppers. You can also try a splash of rice vinegar for a tangy twist. Experiment to find your favorite taste! To store leftovers, let the stir fry cool down first. Place it in a container with a tight lid. Use glass or plastic containers that are safe for the fridge. This helps keep the shrimp and veggies fresh. If you want to freeze the dish, use a freezer-safe container. Make sure to leave some space at the top, as it will expand. For best results, freeze the stir fry within two hours of cooking. When you are ready to eat, thaw it in the fridge overnight before reheating. You can warm it in a pan or microwave until hot. In the fridge, this dish lasts about 3 to 4 days. Look for signs of spoilage, like off smells or a slimy texture. If you see any of this, it's best to throw it away. Keeping an eye on your leftovers will help you enjoy them safely! Yes, you can make this stir fry ahead of time. To prep, chop your veggies and shrimp. Store them in separate containers. This helps keep everything fresh. You can also mix the sauces together and store them in a jar. When you are ready to eat, heat a pan and add your ingredients. Stir-fry them for about 5 to 7 minutes. This makes a quick meal on busy days. This stir fry pairs well with a few simple sides. Here are some ideas: - Cooked jasmine rice - Quinoa - Steamed broccoli - Fried rice - A simple salad These sides complement the bold flavors of the shrimp stir fry. To lessen the spice, use less chili crisp oil. You can also skip the crushed red pepper flakes. Adding more vegetables can help balance the heat. Try adding some extra bell peppers or snap peas. They add crunch and flavor without the spice. Another option is to serve the stir fry with a cooling side, like yogurt or sour cream. Yes, you can make this dish gluten-free. Look for gluten-free soy sauce or tamari. You can also use a gluten-free oyster sauce or skip it entirely. Always check labels to ensure your ingredients are safe. Adjust the other seasonings as needed to enhance the flavor without gluten. This blog post covered a flavorful Spicy Chili Crisp Shrimp Stir Fry. You learned about key ingredients, including shrimp, bell peppers, and tasty sauces. I shared easy steps to make the dish and helpful tips for perfecting your stir-fry. Remember, you can customize the recipe to suit your taste. Feel free to experiment with different proteins and veggies. With proper storage, your leftovers can stay fresh. Now, you have all the tools to create a delicious meal. Happy cooking!

Spicy Chili Crisp Shrimp Stir Fry

Spice up your dinner with this delicious Spicy Chili Crisp Shrimp Stir Fry! This quick and easy recipe features tender shrimp, vibrant bell peppers, and crisp snap peas all tossed in a flavorful chili crisp oil for an extra kick. Perfect for a weeknight meal, it’s ready in just 20 minutes. Click through to discover the full recipe and bring bold flavors to your table tonight! Your taste buds will thank you.
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons chili crisp oil (or regular chili oil)

2 cups mixed bell peppers (red, yellow, green), sliced

1 cup snap peas, trimmed

3 cloves garlic, minced

1 inch fresh ginger, grated

3 green onions, chopped

2 tablespoons soy sauce

1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option)

1 teaspoon sesame oil

½ teaspoon crushed red pepper flakes (adjust for spice preference)

Salt and pepper to taste

Cooked jasmine rice or quinoa, for serving

Instructions
 

Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry. Season them lightly with salt and pepper.

    Heat the Oil: In a large skillet or wok, heat the chili crisp oil over medium-high heat until shimmering.

      Sauté Aromatics: Add minced garlic and grated ginger to the pan, stirring for about 30 seconds until fragrant (be careful not to burn).

        Cook the Shrimp: Add the seasoned shrimp to the skillet and stir-fry for about 2-3 minutes, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

          Stir-Fry Vegetables: In the same pan, add the sliced bell peppers and snap peas. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.

            Combine Ingredients: Return the shrimp to the skillet. Pour in the soy sauce, oyster sauce, and sesame oil, tossing everything together to ensure the shrimp and veggies are well coated.

              Add Spice: Sprinkle in the crushed red pepper flakes and toss again. Adjust seasoning with salt and pepper as needed. Cook for an additional 2 minutes.

                Garnish and Serve: Remove from heat, stir in chopped green onions, and transfer to a serving platter.

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                    - Presentation Tips: Serve the stir fry over a bed of fluffy jasmine rice or quinoa and garnish with additional chopped green onions and a drizzle of chili crisp oil on top for a vibrant and spicy finish.