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- 1 lb large shrimp, peeled and deveined Shrimp are the star of this dish. They cook quickly and add great flavor. Choose large shrimp for the best bite. Make sure they are peeled and deveined. This saves time and keeps your stir-fry smooth. - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 1 red bell pepper, sliced - 1 medium zucchini, sliced into half-moons - 1 cup snap peas The vegetables add color and crunch. The red bell pepper brings sweetness, while zucchini adds a nice texture. Snap peas give a fresh taste. Garlic is key for flavor. The oil helps everything cook evenly and prevents sticking. - 2 tablespoons soy sauce - 1 tablespoon chili paste (adjust for spice preference) - 1 teaspoon honey or agave syrup - Salt and pepper to taste - Fresh cilantro, for garnish - Cooked jasmine or basmati rice, for serving The sauce ties it all together. Soy sauce adds saltiness. Chili paste gives heat, so adjust it to your taste. Honey or agave syrup balances the spice. Fresh cilantro on top adds brightness. Serve over jasmine or basmati rice for a full meal. Start by gathering your ingredients. You need: - 1 lb large shrimp, peeled and deveined - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 1 red bell pepper, sliced - 1 medium zucchini, sliced into half-moons - 1 cup snap peas - 2 tablespoons soy sauce - 1 tablespoon chili paste - 1 teaspoon honey or agave syrup - Salt and pepper to taste - Fresh cilantro for garnish - Cooked jasmine or basmati rice for serving Make sure everything is ready. This makes cooking quick and easy. Heat your large skillet or wok on medium-high. Add the vegetable oil and let it heat up. Once hot, toss in the minced garlic. Sauté for about 30 seconds. You want it fragrant but not burnt. Keep an eye on it! Now it’s time for the shrimp. Add them to the skillet. Cook for 2 to 3 minutes. They should turn pink and opaque. Next, add the red bell pepper, zucchini, and snap peas. Stir-fry for another 2 to 3 minutes. The veggies should be tender-crisp. In a small bowl, mix the soy sauce, chili paste, and honey or agave syrup. Pour this sauce over the shrimp and veggies. Stir well to coat everything. Cook for one more minute. Season with salt and pepper to taste. Now your Minute Chili Garlic Shrimp Stir-Fry is ready to serve! When picking shrimp, look for large, fresh ones. Fresh shrimp should smell like the ocean. If you use frozen shrimp, thaw them in cold water. This keeps them tender. Always peel and devein shrimp before cooking. This makes them easier to eat and look nice on the plate. If you want a spicy kick, add more chili paste. Start with one tablespoon and taste. You can also add fresh chili slices for more heat. If spice is not your thing, use less chili paste. A bit of honey can balance the spice and add sweetness. A hot pan is key for a good stir-fry. Heat the oil well before adding garlic. Stir quickly so the garlic doesn’t burn. Add shrimp next, cooking until pink. Don’t overcrowd the pan; this helps them cook evenly. Always keep the food moving in the pan. This gives you crispy shrimp and crisp veggies. {{image_2}} You can boost the nutrition by adding more veggies. Try carrots, broccoli, or spinach. These add color and taste. You can also use mushrooms for a nice texture. Just remember to cut them small for even cooking. If you want a change from shrimp, use chicken or tofu. Chicken cooks well and takes on flavor nicely. Tofu can be a great choice for a vegetarian meal. Make sure to press the tofu to remove extra water. This helps it absorb the sauce better. Change up the sauce for new flavors. Instead of soy sauce, try teriyaki or hoisin sauce. You can also mix in lime juice for a zesty kick. If you love heat, add more chili paste or fresh chili peppers. Experimenting will keep this dish exciting! You can store leftover Minute Chili Garlic Shrimp Stir-Fry in an airtight container. Keep it in the fridge for up to three days. Make sure it cools down before sealing. This helps maintain its taste and texture. When you’re ready to eat, check for freshness first. If you want to save it for later, freezing is a good option. Place the stir-fry in a freezer-safe bag or container. Remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. To enjoy it again, thaw it overnight in the fridge. To reheat, use a skillet over medium heat. Add a splash of oil to keep it moist. Stir until heated through. You can also use the microwave. Place it in a microwave-safe dish, cover it, and heat for about two minutes. Stir halfway to ensure even heating. Enjoy your quick meal again! Yes, you can use frozen shrimp. Just make sure to thaw them first. You can place them in cold water for about 15 minutes. This helps them cook evenly. Frozen shrimp are often just as tasty as fresh ones. To make this dish vegetarian, swap shrimp for tofu or tempeh. Tofu absorbs flavors well and adds protein. Cut it into cubes and sauté it just like shrimp. Use the same sauce to keep that tasty flavor. This stir-fry goes great with jasmine or basmati rice. You can also serve it with noodles. Add a side of fresh salad or steamed veggies for a complete meal. They will balance the heat and add crunch. Store leftovers in an airtight container. It stays fresh in the fridge for up to three days. To reheat, use a skillet over medium heat. This keeps the shrimp tender and the veggies crisp. This post covered how to make a great chili garlic shrimp stir-fry. We looked at key ingredients like shrimp, veggies, and sauce components. I shared step-by-step instructions for cooking and some handy tips to improve your stir-fry. You can also explore variations to keep things fresh and exciting. Proper storage advice ensures you enjoy leftovers. Cooking does not have to be hard. With practice, you will master this dish and impress yourself and others. Enjoy your cooking journey!

Minute Chili Garlic Shrimp Stir-Fry

Satisfy your cravings with this quick and delicious Minute Chili Garlic Shrimp Stir-Fry! Packed with juicy shrimp and colorful veggies, this dish is ready in just 15 minutes. With a perfect balance of spice from chili paste and sweetness from honey, it's a meal that's bursting with flavor. Click now to explore the full recipe and make dinner a breeze tonight! Your taste buds will thank you!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons vegetable oil

4 cloves garlic, minced

1 red bell pepper, sliced

1 medium zucchini, sliced into half-moons

1 cup snap peas

2 tablespoons soy sauce

1 tablespoon chili paste (adjust for spice preference)

1 teaspoon honey or agave syrup

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked jasmine or basmati rice, for serving

Instructions
 

In a large skillet or wok, heat the vegetable oil over medium-high heat until hot.

    Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

      Toss in the shrimp and cook for 2-3 minutes, or until they turn pink and opaque.

        Add the sliced red bell pepper, zucchini, and snap peas to the pan. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.

          In a small bowl, mix together the soy sauce, chili paste, and honey/agave syrup. Pour this sauce over the shrimp and vegetables, stirring well to coat. Cook for an additional minute.

            Season with salt and pepper to taste, then remove from heat.

              Serve the stir-fry over a bed of jasmine or basmati rice, garnished with fresh cilantro.

                Prep Time, Total Time, Servings: 10 minutes | 15 minutes | Serves 4