Jalapeno Shrimp Stir Fry

Savory and spicy shrimp stir-fry with jalapeno sauce, mixed vegetables, and udon noodles.

This Jalapeno Shrimp Stir Fry is a lively dish that combines fresh jalapenos with traditional Asian sauces for a spicy, balanced meal. The sauce, made from blended jalapenos, soy sauce, oyster sauce, honey, garlic, ginger, and lime juice, is thickened with cornstarch and coats tender shrimp and crisp vegetables perfectly. Finished with noodles, green onions, and sesame seeds, this stir fry delivers a satisfying blend of heat, sweetness, and umami for those craving a spicy twist.

Servings

2

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

For the Sauce

  • 3-4 fresh jalapenos (adjust for spice preference)
  • 1/4 cup soy sauce
  • 2 tablespoon oyster sauce
  • 1 tablespoon honey
  • 2 cloves garlic
  • 1-inch piece ginger
  • 1 fresh squeezed lime
  • 1 tsp Cornstarch (optional, for thickening)
  • Water (as needed for consistency)

For the Stir Fry

  • 1 pound Shrimp (peeled and deveined)
  • 1 cup broccoli florets
  • ½ cup snap peas
  • 4 ounces fresh baby bella mushrooms, sliced
  • 1 small red onion, sliced
  • 1 packet of udon stir-fry noodles
  • 1 tablespoon cooking oil
  • Salt and pepper (to taste)
  • Sliced green onions (for garnish)
  • Sesame seeds (for garnish)

Instructions

Make the Sauce

Blend jalapenos, garlic, ginger, soy sauce, oyster sauce, honey (or sugar), and lime juice until smooth. Add water if needed and transfer to a saucepan. Mix cornstarch with water to make a slurry and add to the sauce. Simmer until slightly thickened.

Shrimp Prep

Toss thawed shrimp with kosher salt and pepper.

Cook Noodles

Heat noodles with 3 tablespoons of water in a saucepan for about 5 minutes.

Cook Shrimp

Heat 1 tablespoon of cooking oil in a skillet. Cook shrimp until pink and set aside.

Cook Vegetables

In the same skillet, stir fry vegetables until tender-crisp.

Combine

Return shrimp to the skillet. Pour jalapeno sauce over shrimp and vegetables. Cook for a few minutes, then stir in cooked udon noodles. Remove from heat.

Garnish and Serve

Garnish with green onions and sesame seeds. Serve immediately.

Combine jalapenos, garlic, ginger, soy sauce, oyster sauce, honey or sugar, and lime juice in a blender. Blend until smooth.

Transfer to a saucepan. Mix cornstarch with water to make a slurry; add to sauce. Simmer until slightly thickened.

Toss shrimp with salt and pepper.

Heat 1 tablespoon cooking oil in a skillet. Cook shrimp until pink and set aside.

Heat and stir the noodles in a saucepan with 3 tablespoons of water about 5 minutes.

Add the vegetables to the skillet and stir fry until tender-crisp.

Return shrimp to the skillet.

Pour jalapeno sauce over shrimp and vegetables.

Cook together for a few minutes.

Stir in the cooked udon noodles and stir.

Remove from heat.

Garnish with green onions and sesame seeds.