This quick shrimp stir-fry dinner has so much flavor, it’s hard to believe it comes together in just 20 minutes. The key is in spicy sambal oelek sauce, an Indonesian condiment made from crushed chilies, vinegar, and other flavoring ingredients like garlic or sugar. Think of it as sriracha’s thicker, less acidic cousin. Mixed with salty soy, tart lime juice, and sweet honey, the sambal becomes a luxurious, flavorful sauce to coat the shrimp and veggies. It’s simple and yet sophisticated without standing over the stove for hours—just what great weeknight meals are made of.
How to Make It
Place soy sauce, chile paste, and honey in a small bowl. Squeeze in 2 tablespoons juice from 1 lime and stir to combine. Cut remaining lime into wedges and set aside.
Heat 1 tablespoon oil in a large skillet over medium-high. Add shrimp and season with salt. Cook, stirring occasionally, until shrimp are opaque, 2 to 3 minutes. Transfer to a plate.
Add remaining 1 tablespoon oil to skillet. Add snow peas, carrots, garlic, and ginger and cook, stirring constantly, until vegetables are crisp-tender, 1 to 2 minutes. Stir in sambal mixture and shrimp; cook, stirring constantly, until sauce is slightly thickened and shrimp are heated through, about 1 minute. Serve stir-fry over rice with lime wedges alongside; garnish with sesame seeds and cilantro leaves.