Shrimp Stir-Fry
A vibrant and flavorful shrimp stir-fry featuring fresh vegetables and a savory soy-based sauce. Perfect for quick weeknight dinners or entertaining guests, this dish offers a delightful combination of tender shrimp, crisp vegetables, and a tangy, slightly sweet sauce that appeals to seafood lovers and stir-fry enthusiasts alike.
Ingredients
Instructions
- Peel and devein the shrimp.
- Combine soy sauce, dry sherry, ketchup, sugar, and pepper to make the sauce mixture.
- Heat oil in a wok or skillet.
- Add crushed garlic and stir-fry for 30 seconds, then remove garlic.
- Add ginger and stir-fry for 30 seconds.
- Add shrimp and stir-fry for 5 minutes or until they turn pink.
- Add onion, celery, mushrooms, water chestnuts, and bamboo shoots.
- Stir-fry for 30 seconds, then stir in the soy sauce mixture.
- Add pimento and pea pods, then heat through.
Tips & Substitutions
For a flavorful kick, consider adding a splash of sesame oil to the stir-fry. If you don't have dry sherry, white wine or rice vinegar can work as alternatives. Fresh vegetables like bell peppers or snap peas can enhance the dish. Be careful not to overcook the shrimp; they should turn pink and opaque quickly. For a different flavor profile, try substituting shrimp with chicken in a dish like Mock Chicken Chow Mein.
Serving Suggestions
This shrimp stir-fry pairs beautifully with steamed jasmine rice or fried rice for a complete meal. For extra crunch, serve with a side of crispy spring rolls or Crab Won Tons. Garnish with additional green onions or sesame seeds for added flavor and presentation. For a refreshing drink, serve with iced green tea for a delightful complement.
Storage & Reheating
Leftover shrimp stir-fry can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, use a skillet over medium heat, adding a splash of water or soy sauce to prevent drying out. Stir frequently until heated through. Avoid reheating in the microwave, as it may make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Stir-Fry contains roughly 409 calories, with 30g protein, 33g carbohydrates, and 19g fat. It is an excellent source of vitamin D (67% of the Daily Value), protein (60% of the Daily Value), and vitamin C (33% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2002mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this stir-fry?
Yes, frozen shrimp can be used in this recipe. Just ensure they are fully thawed before cooking. You can place them in a colander under cold running water for about 10-15 minutes to speed up the thawing process. Drain well before adding to the stir-fry.
What vegetables can I add to this stir-fry?
You can customize your stir-fry with a variety of vegetables. Bell peppers, broccoli, and snap peas are great additions. Just remember to cut them into uniform sizes for even cooking. For a colorful mix, incorporate some carrots or baby corn as well.
Is this dish spicy?
This shrimp stir-fry is not inherently spicy, but you can adjust the heat level by adding red pepper flakes or sliced jalapeños if desired. Start with a small amount and taste as you go to achieve your preferred spice level. For a different flavor, you might enjoy Szechuan Shrimp.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).