The key to a successful stir-fry is preparation and speed. Have all your ingredients chopped, measured, and ready to go before you even turn on the stove. This process, known as mise en place, is non-negotiable for achieving that perfect crisp-tender texture. The cooking happens very quickly!

1. Prepare the Sauce: In a small bowl, whisk together the sweet chili sauce, low-sodium soy sauce (or tamari), and rice vinegar. In a separate, very small bowl, mix the cornstarch with 2 tablespoons of cold water until it’s completely smooth and no lumps remain. This is your cornstarch slurry. Set both the sauce mixture and the slurry aside.
2. Pat the Shrimp Dry: Use paper towels to pat the peeled and deveined shrimp completely dry. This is a crucial step to ensure the shrimp sear rather than steam in the pan, giving them a much better texture and flavor. Season them lightly with a pinch of salt and black pepper.
3. Heat the Pan: Place a large skillet or a wok over medium-high heat. Add the avocado oil and let it get hot. You’ll know it’s ready when the oil shimmers slightly. A hot pan is essential for getting a good, quick sear on the ingredients.
4. Cook the Shrimp: Carefully add the shrimp to the hot pan in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 1-2 minutes per side, just until they turn pink and opaque and curl into a “C” shape. An overcooked shrimp is tough and rubbery, so watch them closely. Once cooked, immediately remove the shrimp from the pan and set them aside on a clean plate.
5. Sauté the Aromatics: Add the minced garlic and grated ginger to the same skillet. Stir constantly for about 30 seconds until they are fragrant. Be very careful not to let them burn, as burnt garlic will make the entire dish bitter.
6. Cook the Vegetables: Add the broccoli florets and sliced bell peppers to the skillet. Stir-fry for 3-4 minutes. You want them to become vibrant in color and slightly tender but still have a distinct crunch. The high heat will char them slightly in spots, which adds a wonderful smoky flavor.
7. Add the Snow Peas: Toss the snow peas into the skillet and cook for another 1-2 minutes. Snow peas cook very quickly, and you want to preserve their signature snap.
8. Combine and Sauce: Return the cooked shrimp to the skillet with the vegetables. Give the sauce mixture a quick re-whisk and pour it over everything. Stir to coat all the ingredients evenly.
9. Thicken the Sauce: As the sauce begins to bubble, give your cornstarch slurry another quick stir (it can settle) and pour it into the pan. Continue to stir constantly. The sauce will thicken up into a beautiful, glossy glaze in about 1-2 minutes.
10. Final Touches: Remove the skillet from the heat. Stir in the toasted sesame oil. This is added off the heat to preserve its delicate, nutty flavor.
11. Serve Immediately: Garnish your Sweet Chili Shrimp Stir-Fry with toasted sesame seeds, sliced green onions, and fresh cilantro, if desired. Serve hot and enjoy the incredible flavors.