Firecracker shrimp – Perfect for 4th of July or any other time you want to spice things up a little.

You can make a milder version by reducing the amount of sriracha or add more for extra heat.

Firecracker Shrimp Stir Fry

Firecracker Shrimp Stir Fry

Firecracker Shrimp Stir Fry
 
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This firecracker shrimp is quick and easy.
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Serves: 2 servings
Ingredients
  • 1 lb. raw shrimp (20-25 shrimp), peeled and deveined
  • 2 Tbsp. cornstarch
  • ⅓ cup sweet chili sauce
  • 2 limes, zest and juice
  • 1 Tbsp. sriracha
  • 1 tsp. honey
  • 2 carrots, peeled and sliced at an angle
  • 8-12 snap peas or snowpeas, sliced at an angle
  • 1 green onion, the green portion sliced at an angle
  • 3 Tbsp. oil
  • 2 cups cooked rice
Instructions
  1. Place the sweet chili sauce, lime juice, lime zest, sriracha, and honey in a small bowl. Mix well.
  2. Pat the shrimp dry and place them in a bowl.
  3. Add the cornstarch to the shrimp and toss until coated.
  4. Heat 2 tablespoons oil in a nonstick skillet or wok over medium to medium high heat.
  5. Add the carrots and cook 2 minutes, stirring while they cook.
  6. Add the snap peas to the carrots and cook another 30 seconds.
  7. Remove the carrots and snap peas from the skillet, leaving the oil in the skillet.
  8. Add 1 tablespoon oil to the skill and heat.
  9. Add the shrimp to the skillet and cook about 2 minutes until just pink.
  10. Remove the shrimp from the skillet.
  11. Add the sauce to the hot skill and bring to a boil.
  12. Add the shrimp and vegetables to the sauce and cook for about 1 minute.
  13. Serve over rice and garnish with sliced green onions.