Spicy Shrimp And Rice
Spicy shrimp and vegetable stir-fry with rice, featuring bold flavors from oyster sauce, cayenne, and garlic—perfect for a quick, flavorful meal for seafood lovers.
Ingredients
- 2 Tbsp butter ⓘ
- 1 cup sliced onion ⓘ
- 1 medium green pepper, sliced ⓘ
- 1 medium red pepper, sliced ⓘ
- 1 stalk celery, cut bias ⓘ
- 1 large clove garlic, minced ⓘ
- 3 Tbsp oyster sauce ⓘ
- 2 Tbsp cornstarch ⓘ
- 14.5 oz can Swanson chicken broth ⓘ
- 3 Tbsp tomato paste ⓘ
- 3 Tbsp brown sugar ⓘ
- 1 tsp salt ⓘ
- 1/2 tsp cayenne pepper ⓘ
- 1/2 tsp ground pepper ⓘ
- 1 lb medium shrimp, shelled and deveined ⓘ
- 3 cups hot cooked rice ⓘ
Instructions
- Melt butter in a skillet over medium-high heat.
- Saute sliced onion, sliced green and red peppers, cut celery, and minced garlic until tender.
- In a bowl, combine oyster sauce, cornstarch, chicken broth, tomato paste, salt, cayenne pepper, ground pepper, and brown sugar, stirring until well blended.
- Pour the sauce into the pan with the vegetables and cook until thickened and heated through.
- Add the shelled and deveined shrimp to the pan and cook until they turn pink and are cooked through.
- Serve the shrimp and vegetable mixture over hot cooked rice.
Tips & Substitutions
For added depth, consider substituting the shrimp with chicken or tofu for a different protein option. If you prefer more heat, increase the cayenne pepper or add a dash of hot sauce. Fresh vegetables like snap peas or mushrooms can enhance the dish's texture. To save time, use pre-cooked shrimp. This recipe is inspired by various Chinese recipes, making it a versatile option for your dinner rotation.
Serving Suggestions
Serve the spicy shrimp and vegetable mixture over the hot cooked rice, garnished with chopped green onions or sesame seeds for a nice touch. This dish pairs wonderfully with a side of Egg Flower Soup or steamed broccoli for a complete meal. For an extra flavor boost, drizzle with soy sauce or a touch of sesame oil before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the shrimp and vegetable mixture in a skillet over medium heat, adding a splash of chicken broth or water to prevent drying out. Alternatively, you can microwave it in short bursts, stirring in between until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Shrimp And Rice contains roughly 563 calories, with 20g protein, 123g carbohydrates, and 10g fat. It is an excellent source of vitamin C (200% of the Daily Value), dietary fiber (100% of the Daily Value), and vitamin A (69% of the Daily Value). Note that it is relatively high in sodium, at 1972mg per serving (86% 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 recipe?
Yes, frozen shrimp can be used. Just ensure to thaw them completely before cooking to achieve the best texture. You can do this by placing them in the refrigerator overnight or running them under cold water for a quicker option.
How can I make this dish gluten-free?
To make this recipe gluten-free, substitute oyster sauce with a gluten-free alternative or make your own using soy sauce or tamari. Additionally, ensure that the chicken broth you use is gluten-free.
What can I substitute for the oyster sauce?
If you don’t have oyster sauce, you can substitute it with a mixture of soy sauce and a bit of sugar to mimic the sweetness and umami flavor. Alternatively, hoisin sauce can also be used, but adjust the amount to taste as it can be sweeter.
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).