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Shrimp with Shishito Peppers Stir Fry

This shrimp stir fry recipe makes a delicious spicy dish—I love the heat of shishito peppers, especially not knowing whether the next hit will be sweet and peppery or sweet and POW!
Cook Time10 mins
Course: Appetizer, Main
Cuisine: Chinese
Keyword: shishito peppers, shrimp, spicy, stir fry
Servings: 2
Calories: 300kcal
Author: Ching-He Huang


  • 2 tablespoons canola oil
  • pinch of sea salt flakes
  • 1 garlic clove crushed and finely chopped
  • 1 red chile seeded and finely chopped
  • 7 ounces shishito peppers left whole
  • 10 ounces cooked jumbo shrimp
  • 1 tablespoon mirin
  • 2 tablespoons low-sodium light soy sauce
  • juice of 1 lime
  • pinch of sugar


  • Heat a wok over high heat until smoking and add the canola oil.
  • Add the salt and let it dissolve in the hot oil.
  • Add the garlic and red chile and toss for a few seconds.
  • Add the shishito peppers, toss for 30 seconds until they are seared on the outside and beginning to soften, then stir-fry for another minute.
  • Add the cooked shrimp and toss for less than 1 minute (or cook raw shrimp for 2 to 3 minutes, depending on their size).
  • Season with the mirin, the light soy sauce, lime juice, and sugar.
  • Transfer to serving plates and serve on its own as an appetizer, or with jasmine rice as a main meal.


Recipes taken from Stir Crazy by Ching-He Huang. Published by Kyle Books, photography by Tamin Jones.