Sweet Spicy Shrimp & Vegetable Stir-Fry

I love Asian food. There is something to be said of how they manage to marry flavors together with the results being a party in your mouth. Like Caribbean food, there are so many layers of flavor incorporated into a single dish. It is never just savory or sweet, but a combination that is tangy and delicious. There is nothing I like more than being able to enjoy the foods I love in the flavors I adore most.

Today I decided to make a quick Asian inspired stir fry using shrimp and vegetables. In just 7 minutes you can enjoy a healthy meal that your taste buds will thank you for. The good thing about this dish is that you can tailor it to your liking. You may prefer to use chicken as your protein, add/or omit vegetables, or make it as Tangy as you would like. I have made this dish using a few variations and there is no doubt that this version is my favorite. It is much lighter and no one flavor overwhelms the others.



I really love pepper. So I may have added more than some may like. But you can adjust to your desired taste. I used sesame seed oil instead of fish oil because I wanted a more suttle richness to the flavor. Although the sweet chili paste has a sweetness to it, I added honey for warmth. You can’t leave out soy sauce as this is what provides the Asian flare.

Here We Go!


  • 1 lb Shrimps, deveined and peeled
  • 1 medium Zucchini, sliced and halved
  • 1 medium Yellow squash (zucchini), sliced and halved
  • 2 carrots, peeled and sliced or cut into sticks
  • 1 red Bell pepper, cored and sliced
  • 6 asparagus, halved
  • 1 green onion, thinly sliced
  • 2 Tablespoons, Coconut Oil
  • 1 Tablespoon or vegetable Oil
  • 2 Garlic cloves, crushed
  • 1 ½ Tablespoon, Soy sauce
  • 2 teaspoons Honey
  • 2 Teaspoon Sweet Chili paste, sauce
  • 4 Tablespoon water
  • 1 Teaspoon Sesame Oil
  • ground White pepper, to taste*


  1. In a large bowl, combine vegetable oil, garlic, soy sauce, honey, chili paste, sesame oil, and water. Whisk until smooth, add shrimp to bowl and gently mix, coating each shrimp. Set aside.
  2. In a skillet pan or Wok, heat coconut oil on medium-high heat. Once the oil begins to steam, add vegetables (excluding onions) and cook for a few minutes or until slightly tender. Season with white pepper to taste.
  3. Push the veggies to one side of the pan and in a single layer, add each shrimp to pan (do not pour with juice into pan). Cook on each side for about one minute then combine the vegetables with shrimp. Quickly pour in the saved juice and stir, coating both the shrimp and vegetables. Allow to cook for about 2 to 3 minutes then remove from heat.
  4. Serve with rice or enjoy alone.


*You can use black pepper if you do not have white pepper.

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