Prepare the shrimp: Peel and devein the shrimp. Pat them dry with paper towels. This helps them to sear properly.
Make the sauce: In a small bowl, whisk together soy sauce, honey, lime juice, sriracha, grated ginger, minced garlic, and sesame oil.
Cook the shrimp: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
Stir-fry vegetables: Add the sliced bell pepper and chopped onion to the skillet and cook for 5-7 minutes, until softened. You can add other vegetables like broccoli or carrots at this stage.
Combine and simmer: Pour the sauce over the vegetables and bring to a simmer. Cook for 2-3 minutes, until the sauce has thickened slightly.
Add shrimp: Return the cooked shrimp to the skillet and toss to coat with the sauce. Heat through for 1-2 minutes.
Serve: Serve the Thai Shrimp Stir-Fry over cooked rice. Garnish with fresh cilantro and lime wedges.
Best Thai stir-fry I've ever made at home! The ginger and garlic really come through, and the shrimp was tender. Delicious!
It was okay. The flavors were good, but the recipe was a little too basic. It needed some complexity. I added a few extra spices.
The dish was tasty, but it was a little too sweet for my taste. Next time, I'll reduce the amount of sugar. Overall, a solid recipe.
It was good, but not amazing. The flavors were there, but I felt like it needed a little something extra. Maybe a squeeze of lime at the end?
Very tasty and easy to make. I loved the combination of flavors, especially the ginger and garlic. I'll definitely make it again.
