Sweet Chili Asian Shrimp Stir Fry

  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20


You’ll love the flavorful honey sauce (no sugar!) combined with vegetables and shrimp for this quick and easy healthy dinner!



  • 1⁄3 cup honey
  • 1 TBS red pepper flakes
  • 1⁄4 cup rice vinegar
  • 3 garlic cloves, minced
  • 3⁄4 cup water + 2 TBS
  • 1 TBS cornstarch
  • nonstick spray
  • 15 ounces bean sprouts, drained
  • 1⁄2 pound snap peas
  • 1 onions, sliced thinly
  • 1 cup thinly sliced carrots
  • 1 can water chestnuts, sliced
  • 1 lb large or jumbo shrimp, deveined, shells removed and tails off – defrosted


  1. In a small sauce pot add honey, red pepper flakes, rice vinegar, garlic, and 3⁄4 cup water; whisk well to combine. Heat over medium high heat, bringing to a quick bowl while whisking. Boil for 1 minute, whisking constantly. In a small bowl combine cornstarch and 2 TBS water. Lower heat on stove, pour cornstarch mixture into honey mixture, and whisk to combine. Bring back to a boil, stirring while it thickens. Cook about 30 seconds- 1 minute, or until thick (this should happen quickly). Remove from heat and set sauce aside.
  2. Spray a large skillet or wok with nonstick spray, then add bean sprouts, snap peas, onions, and carrots. Saute for 5 minutes.
  3. Add shrimp and water chestnuts, stir to combine. Saute for 4-5 minutes or until shrimp are pink and cooked through. Remove from heat.
  4. 4. Strain stir fry if it seems watery (if you use frozen shrimp, there may seem to be extra water), return to skillet. Add 1⁄2 cup of sweet chili sauce to stir fry, then toss to coat.
  5. Serve stir fry with extra sauce if desired. Enjoy!


  • This recipe is great served over rice or quinoa.


  • Serving Size: 4