Shrimp and Vegetable Stir Fry

Shrimp and Vegetable Stir Fry PlatedIf you are wondering why I don’t post very many seafood recipes it’s because I’m allergic to seafood. But there are two types of seafood I will eat and later pay the price of itchy hives for: shrimp and crab. So, Benadryl and anti-itch skin cream I’ll be seeing you soon.

Feel free to change up the vegetables and protein to your tastes. I had these on hand, so it is what I used.

Shrimp and Vegetable Stir Fry IngredientsINGREDIENTS:

  • 1 tablespoon vegetable or canola oil
  • 1 small carrot, julienne sliced
  • 1/4 of large red onion, sliced into half moons
  • 20 sugar snap peas
  • 20 snow peas
  • 4 large shiitake mushrooms, sliced
  • 1 can, 8 ounces sliced water chestnuts
  • 1 pound peeled and deveined uncooked shrimp

SAUCE INGREDIENTS:

  • 1/2 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon minced ginger
  • 2 cloves minced garlic
  • 1/2 tablespoon Chinese cooking wine
  • 1 teaspoon sesame oil
  • 3 tablespoons light soy sauce
  • 1/3 cup chicken broth
  • 1 teaspoon Sriracha, optional if you want a little spice

DIRECTIONS:

  1. In a small bowl combine all the sauce ingredients. Whisk until cornstarch is dissolved. Set aside.
  2. Add oil to a wok or large skillet over medium high heat.
  3. Add carrots, onions, and sugar snap peas and stir and cook for 2 minutes.
  4. Next add snow peas, mushrooms and water chestnuts and stir and cook for 1-2 minutes or until mushrooms become tender.
  5. Move vegetables to edge of wok or skillet and add shrimp to center of pan. Stirring occasionally, cook shrimp for 2-3 minutes until pink.
  6. Add sauce to shrimp and vegetables and stir until all the shrimp and vegetables are coated with sauce, cooking for another minute until sauce is heated through.
  7. Serve immediately with jasmine rice.

Shrimp and Vegetable Stir Fry

 

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18 thoughts on “Shrimp and Vegetable Stir Fry

  1. This looks absolutely delicious! And, like many of your recipes, it seems simple to make. I have Pinned it for future reference so I know I definitely will be trying this out in the future

    Liked by 2 people

    • Hi Amber!
      I’m lucky to have Asian markets near me. But this recipe doesn’t necessarily need Chinese cooking wine. I have heard you can always substitute it with dry sherry, but I have never tried that myself. Or skip the alcohol completely.
      Another option is to go the route my mom does and use oyster sauce instead. You can generally find it down the international aisle in your local grocery store. If you use oyster sauce, then use 1-2 tablespoons.
      Hope that helps!

      Liked by 1 person

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