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

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)

Preparation

  • Slice the jalapeños, garlic, and ginger.
  • Cut the vegetables into bite-sized pieces.
  • Peel and devein the shrimp, then pat dry.
  • Separate the udon noodles if they are vacuum packed.
  • In a blender, combine the sauce ingredients and blend until smooth.
  • If using cornstarch, mix it with a splash of water to form a slurry and set aside.

Cooking

  • Pour the blended sauce into a small saucepan and simmer over medium heat for 3–5 minutes until lightly thickened.
  • Stir in the cornstarch slurry if using and cook 1–2 minutes more until glossy. Remove from heat.
  • Heat oil in a large skillet or wok over medium-high heat.
  • Add the shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
  • In the same pan, stir-fry the vegetables for 3–5 minutes until tender-crisp.
  • Warm the noodles in a small pan with a splash of water over medium-low heat for about 3–5 minutes, or until loosened and heated through.
  • Return the shrimp to the skillet with the vegetables.
  • Pour in the jalapeño sauce and toss to coat.
  • Add the warmed noodles and stir-fry everything together for 1–2 minutes until evenly coated and hot.
  • Taste and adjust seasoning with salt and pepper if needed.

Serving

  • Transfer to bowls while hot.
  • Garnish with sliced green onions and sesame seeds.
  • Serve immediately for best texture and flavor.