Plumped juicy shrimp and tender Asian purple eggplant with crisp shishito peppers, green beans, and red bell peppers tossed in a sweet and spicy stir-fry chili sauce infused with basil and cilantro for a delectable shrimp stir-fry.
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Sweet and Spicy Stir-Fry
You'll be delighted with this seafood dish if you love sweet-and-spicy stir-fries. They are not only quick and easy to make for weeknight dinners, but the preparation and cooking techniques also keep the dish crispy and fresh, especially when you use a lot of different vegetables and herbs.
In addition, this shrimp stir-fry dish has a substantial Thai influence, not only through the use of sweet Thai chili sauce but also through basil. If you have ever had Thai and Vietnamese food, you'll also notice the use of basil.
In my recipe, I used sweet Italian basil found at a local North American supermarket. But if you can get your hands on Thai basil, this will be a great addition to the recipe. Thai Basil is sweet, while Holy Basil is peppery, so choose what fits you.
Sweet Thai Chili Sauce
Sweet Thai Chili sauce, such as Mae Ploy Sweet Chili Sauce from Thailand, a popular top brand in the United States, is a typical Thai dipping sauce for chicken. However, in this shrimp stir-fry recipe, I used it as a quick stir-fry sauce.
For example, the sweet Thai chili sauce is made up of red chili peppers, garlic, fish sauce, vinegar, and sugar. Furthermore, it hits all your senses with a spicy kick and savory note and has a sweet and tangy side. This sauce is so good with chicken.
I love having this sauce with crispy fried chicken wings, which you probably saw on a sports bar's menu. It has also become quite popular in the US in the past few years.
Shishito Peppers
Shishito peppers, a Japanese smoky mild pepper, are new to me. I've never had them before making this recipe, but I noticed many recipes serve it on its own as a snack, the way you would serve edamame.
I've read that the key to enjoying shishito peppers is blistering the skin. You can also achieve this by searing them in a cast-iron pan or grilling them. In addition, an interesting fact about these peppers is that finding a spicy pepper in the bunch is like Russian roulette.
You may have all sweet peppers or bite into one spicy, hot one. Hahaha. So just beware! But I really hope you enjoy this take on unique ingredients from Southeast and Eastern Asian cuisines in the shrimp stir-fry recipe.
Argentinian Red Shrimp
The Argentinian shrimp is a favorite of mine; I previously used it in my Jalapeno Pesto and Argentinian Shrimp Pasta recipe post. These shrimps are also famous for tasting like lobster. They went viral on Instagram when someone found them at Trader Joe's. And they weren't lying; it's sweet, juicy, and so good.
Key to Stir-Frying
The key to this simple recipe is to stir-fry all the vegetables until they reach peak tenderness, avoiding overcooking while keeping them fresh and colorful. As a result, the quick cooking process achieves this.
You will notice that I cook most of the vegetables separately and then add them back at the end. If I had cooked all the vegetables simultaneously, it would have been a soggy mess with uneven cooking.
Stir-frying is a great way to keep your vegetables bright in color and crispy. Get more valuable tips before cooking the shrimp stir-fry recipe on my Wok cooking guide.
Ingredients and Instructions
To begin with, for this shrimp stir-fry recipe, you must steam the green beans and scallions (aka green onions) beforehand. This also helps it cook faster in the wok, and the scallions won't taste like raw onions.
Then, blister the shishito peppers in a high-smoke-point oil like avocado oil and remove them. Add the peeled and deveined shrimp afterward, sear, and remove.
In addition, do the same for the jalapenos, bright purple Japanese eggplant, and red bell peppers. In between this process, you may also need to add a little more oil and ensure the pan is free of food bits to prevent burning.
After that, the green beans, scallions, and garlic will be added and removed. Then, you'll make the stir-fry sauce using vegetable broth, sweet Thai chili sauce, chopped cilantro, basil, and salt.
Once the sauce is bubbly, you'll quickly add all the shrimp and vegetables and toss well. And you are done! Learn more about wok cooking.
Rice Suggestion
Suitable Rice for this Dish - Due to the Thai flavors, you can serve it with steamed Thai jasmine rice. However, you can also do it with brown or white sushi sticky rice especially white sushi rice, which will also help absorb the sauce.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
- Argentinian Red Shrimp - I used this shrimp to create this recipe. In addition, it has a strong lobster flavor. However, you can use regular jumbo shrimp found at your local market if you cannot find them.
- Green Beans - Use asparagus.
- Japanese Eggplant - When searching for them, they are slender with purple skin, typically found in most local East Asian markets. In addition, if you are unable to find them, try using a regular small eggplant.
Change Heat Level - Modify the shrimp stir-fry recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
Explore fun twists and creative ways to make this recipe your own.
- Shrimp Stir-Fried with Noodles - Add cooked rice noodles to the sauce and vegetables, then add the shrimp towards the end.
- Fried Shrimp Stir-Fry - Batter and fry the shrimp, then toss it with the vegetables towards the end.
- Sweet and Spicy Vegetarian - Add vegetables such as steamed broccoli and mixed mushrooms. Add shitake, baby portobello, and cremini mushrooms. Be sure also to sear the mushrooms to a golden brown.
Equipment
Here's what you'll need to make this shrimp stir fry recipe efficiently, plus easy swaps if you don't have everything on hand. By the way, the links in this section may take you to an external site to shop for that item.
- Steamer - Used for steaming green beans and scallions. You can also boil it as well. However, just ensure you cook it for only 2 to 3 minutes to maintain crispness.
- I used the Oster Stainless Steel Steamer. It comes in three parts. For example, I fill the base with water, put the lid on, and boil it. Then, add the vegetable to the basket and set it aside.
- When the water is ready, I just add the basket. It's much better than adding the vegetables to the hot basket while steaming.
- Wok - Used for quickly stir-frying the shrimp in this recipe on high heat. I developed this recipe using the Bielmeier Carbon Steel Wok. In addition, it is thoughtfully packaged with easy-to-follow instructions for seasoning the pan. It is lightweight and the perfect size to store. Plus, it can come with a wooden or glass lid and utensils.
- No Wok? You can use a large saute pan; you might have to increase the heat a little bit, and be aware that some non-stick frying pans do not allow high temperature since it may warp the pan.
- In addition, you can try using a cast-iron pan as an alternative.
- Holding Tray - Used to hold the stir-fried vegetables. I suggest using a metal tray, like a quarter sheet pan, since it is the perfect size to place next to the stove to keep ingredients warm.
Kitchen Tools I Use and Recommend
These are some of the kitchen tools I use that make recipes like this faster and easier to prepare. If you're building your kitchen setup or upgrading your tools, these are great places to start. More Kitchen Must-Haves - Find other tools I use here.
My Review: This 3-quart steamer has been a reliable, multifunctional staple in my kitchen. It’s perfect for steaming corn, green beans, broccoli, mixed veggies, and even eggs, and doubles as a small Dutch oven for everyday cooking.
My Review: The wok is hands down my favorite for cooking. The size is perfect, not too big, not too small, and the flat bottom makes it super easy to use on any stovetop, especially for stir-fries and high-heat cooking. I was also impressed by the thoughtful design and the sleek packaging, which honestly makes it a great gift for anyone who loves to cook. What really stood out was the thorough set of instructions included on how to season and care for the wok, perfect for novice wok users who might feel intimidated. It’s a beautiful, functional piece that’s earned its permanent spot in my kitchen. Read my article on using a wok here.
My Rating: ⭐⭐⭐⭐⭐
Purchased: September 10, 2024
My Review: The Nordic Ware Naturals® Quarter Sheet with Oven-Safe Nonstick Grid is one of those kitchen tools I find myself reaching for constantly. I love having these small sheet pans with racks because they make it super convenient to pop something in the oven quickly—whether it’s crisping up leftovers, roasting a handful of veggies, or finishing off something under the broiler. The nonstick rack is a great bonus for airflow and even cooking. Nordic Ware is a trusted brand that’s been around for decades, and their quality never disappoints. It’s the perfect combo of durability, performance, and everyday practicality. Care Tip: Do not place these in the dishwasher since it will change color. But that's up to you.
Storage
Learn how to properly store leftovers to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
- Refrigerator: To store in the fridge, place the shrimp stir-fry in a shallow 2-inch container to cool quickly. Then, store in an airtight container. The meal will last up to two days.
- Freezer: I do not recommend freezing, as some reheated vegetables will become soggy.
Airtight Food Containers: I interchange glass food storage containers with plastic clip-on lids. I always suggest glass storage containers because they can be microwaved, hold food without staining, and keep food at a more stable temperature, keeping it fresher and longer. I recommend checking out these airtight food containers on Amazon.
4 Quick Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
- No Lousy Stir-Fry: Stir-frying is a method of quickly cooking vegetables and meat at high heat. So, for them to cook this way, you want all your vegetables and meats sliced thin. In addition, for a great look, cut them to the same length.
- Plus, you don't want to use large chunks or dice. And cook each item separately to their optimum cooking point. Then combine them all at the end to prevent soggy, overcooked, browned vegetables.
- Shishito Peppers: A Japanese smoky mild pepper, blistering the peppers' skin is the key to enjoying them. You can also achieve this by searing them in a cast-iron pan or grilling them.
- Well-Ventilated Kitchen: This will be a quick stir-fry process for about ten minutes, but a well-ventilated kitchen may be necessary. This shrimp stir-fry dish will produce smoke, with pepper oils released into the air.
- Make sure your stove fan is turned on high. You might also have to open windows as well. Likewise, if you have a grill with a stove, you can try making this dish outside using your wok or cast-iron pan.
- Avocado Oil: Used for its high smoke point. In other words, less smoke will be when cooked at high temperatures.
Frequently Asked Questions
Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.
Sweet Thai chili sauce is made by reducing red chili peppers, garlic, fish sauce, vinegar, and sugar, resulting in a thick, sweet, and spicy sauce.
Seafood Recipes
Looking for other seafood recipes? Try these:
- Quick and Fresh Stir-Fry Recipes for Spring and Summer
- Spicy Garlic Chili Coconut Curry Sauce for Pasta and More
- 5-Minute Spicy Sesame Soy Dressing Recipe
- Kimchi Fried Rice Recipe - Simple Base You Can Build On
Seafood Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- How to Trim Chicken: The Best Way to Prep Chicken Before Cooking
- How the Maillard Reaction Makes Food Taste Better
- How to Store Fresh Berries So They Last Longer (Without Getting Mushy)
- Internal Meat Temperature Chart (Printable Guide)
📖 Recipe
Shrimp Shishito Eggplant Stir-Fry
Ingredients
- 1 cup green beans trimmed and cut in half
- 4 scallions cut into 2-inch pieces
- 2 tablespoon avocado oil divided
- 8 ounces Argentinian Red Shrimp about 12-16 large, peeled and thawed
- 1 cup shishito peppers stems removed
- 1 red bell pepper cut into large strips
- 6 cloves garlic minced
- 1 Japanese eggplant cut into 2-inch wedges
- 1 jalapeno thinly sliced
- ½ cup of low sodium vegetable broth
- ½ cup sweet Thai chili sauce
- ½ cup coarsely chopped cilantro leaves
- ½ cup coarsely chopped basil leaves
For Serving (Optional)
- Steamed jasmine or sushi rice
- Additional chopped basil and cilantro for garnish
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prep all of the ingredients: Cut and measure everything before heating the wok. Stir-frying moves quickly, so having everything ready makes cooking much easier.
- Blanch the vegetables: Bring a pot of water to a boil, or use a steamer. Steam the green beans and scallions for 1 minute. Immediately transfer them to an ice bath for 30 seconds, then drain well and set aside.
- Blister the shishito peppers: Heat 1 tablespoon avocado oil in a wok over medium-high heat. Add the shishito peppers and cook for 1 to 2 minutes, turning occasionally, until most of the peppers develop light blisters. Remove to a plate.
- Cook the shrimp: Add the shrimp to the hot wok in a single layer. Sear for about 30 to 45 seconds per side, just until they begin turning pink. Remove immediately to the plate with the peppers. The shrimp will finish cooking in the sauce later.
- Cook the eggplant: If needed, add the remaining 1 tablespoon of oil. Add the Japanese eggplant and jalapeño, season lightly with salt, and stir-fry for 2 to 3 minutes until the eggplant begins to brown and soften. Remove to the plate.
- Cook the remaining vegetables: Add the red bell pepper and cook for about 1 minute. Stir in the green beans, scallions, and garlic. Cook for another minute, stirring frequently until the garlic becomes fragrant.
- Make the sauce: Pour in the vegetable broth and sweet Thai chili sauce. Bring the mixture to a gentle simmer, then stir in the cilantro and basil.
- Finish the stir-fry: Return the shrimp, shishito peppers, and eggplant to the wok. Toss everything together until evenly coated in the sauce and the shrimp are fully cooked, about 1 minute. Taste and season with salt if needed.
- Serve immediately: Over steamed jasmine rice or sushi rice. Garnish with additional fresh basil and cilantro if desired.
Video
Notes
Nutrition
Chef Maika Frederic-Liebman
Chef and Educator
Professionally trained Haitian-American chef Maika Frederic is the creator of Just Maika Cooking, where she shares globally inspired recipes, cooking techniques, ingredient guides, and food safety tips designed to help home cooks become more creative and confident in the kitchen. Combining years of professional culinary experience with a passion for teaching, she makes global flavors approachable through practical, accessible instruction for cooks of every skill level.
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