Like most of my other stir fry recipes (like beef and cabbage stir fry, Moroccan stir fry, or Chinese chicken), this spicy shrimp stir fry recipe was born on a night when I had 20 minutes to get dinner ready, nothing in the fridge, a bag of frozen shrimp in the freezer, and an abundance of fresh squash and peppers in the garden.
For this, I used a mixture of spicy and sweet peppers, but it can easily be adapted with just sweet peppers to tone down the heat. My kids ate it, and it took under half an hour from start to finish.
Spicy Shrimp Stir Fry
Yield 6 servings
Simple stir fry with shrimp, squash, peppers, onions, spices, and optional cream cheese sauce is a fast meal idea.
- Thinly slice onions and peppers.
- Melt olive oil, coconut oil, or butter in a skillet or wok on medium-high heat with.
- Toss in onions and peppers and saute.
- While the onions and peppers are cooking, peel squash and cut down the middle lengthwise. Cut long strips into ½ inch pieces. Add to skillet or wok.
- Saute for 10 minutes or until almost cooked.
- Throw in defrosted, precooked shrimp.
- Add spices to taste.
- Continue cooking until shrimp are heated.
- Add cream cheese and stir well to melt (optional! It tastes great without it too)
- Serve immediately.
You can use raw shrimp, but it may be a little extra work here -- they will need to be peeled, cleaned, and the tails removed.
Serving Size 1 serving
Amount Per Serving
% Daily Value
Total Fat 24.9 g
Saturated Fat 7 g
Cholesterol 144 mg
Sodium 604 mg
Total Carbohydrates 13.8 g
Dietary Fiber 4 g
Sugars 6.1 g
Protein 17.7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Great served with salad or alone. You can also add broccoli after the squash if serving alone.
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