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.
Loved it! Quick, easy, and delicious. The shrimp cooked perfectly. The lime wedges made a big difference, so don't skip them.
Really enjoyed this recipe. It was quick, easy, and flavorful. I added a bit more chili for extra heat, which I liked. Will make it again.
Great recipe! I made a few adjustments to suit my preferences but generally followed the recipe. I enjoyed it. The flavors were authentic.
I found the sauce a bit bland, even after adding extra chili. The instructions were missing so I had to guess some things which probably affected the result.
Excellent recipe! Very authentic flavors. The shrimp was tender and the sauce was perfect. A new favorite in our house.
