Wok Shrimp
A vibrant stir-fried shrimp dish with crisp vegetables and savory flavors, perfect for quick weeknight dinners or entertaining guests craving Asian-inspired cuisine.
Ingredients
- 2 Tbsp. oil ⓘ
- 2 c. sliced mushrooms ⓘ
- 1 c. chopped celery ⓘ
- 1 c. chopped onions
- 1 c. chopped celery cabbage ⓘ
- 1 c. chopped broccoli ⓘ
- 1 chopped green pepper ⓘ
- 1 can bamboo shoots ⓘ
- 1 can sliced water chestnuts ⓘ
- 1 Tbsp. monosodium glutamate
- 1/2 tsp. salt
- 1/4 tsp. pepper ⓘ
- 1/4 tsp. ginger ⓘ
- 1 oz. soy sauce ⓘ
- 1 beef bouillon, dissolved in 1 c. water ⓘ
Instructions
- Heat oil in wok to 375°F (190°C).
- Cook the vegetables in sequence, adding each as it becomes tender.
- Push cooked vegetables up on the sides of the wok as they finish.
Tips & Substitutions
For a flavorful boost, consider adding minced garlic or a splash of sesame oil. You can substitute shrimp with chicken or tofu for variety. Feel free to swap in other vegetables like bell peppers or snap peas, depending on what you have on hand. If you prefer a spicier kick, add some crushed red pepper flakes or sriracha to the mix. This dish pairs well with Mixed Vegetables Eggrolls for a complete meal.
Serving Suggestions
Serve this vibrant Wok Shrimp over steamed rice or noodles for a satisfying meal. It also pairs beautifully with a side of stir-fried greens or a refreshing cucumber salad. For a more complete dinner, consider serving alongside Beef Tidbits With Pineapple for a delightful contrast of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat for even warming, or microwave in short intervals, stirring occasionally until heated through. Avoid overcooking during reheating to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Wok Shrimp contains roughly 446 calories, with 12g protein, 53g carbohydrates, and 24g fat. It is an excellent source of vitamin C (153% of the Daily Value), vitamin D (79% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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, you can use frozen shrimp, but be sure to thaw them completely before cooking. This ensures even cooking and better texture. Simply place them in cold water for about 15-20 minutes to defrost, or leave them in the refrigerator overnight.
What can I substitute for soy sauce?
If you're looking for a gluten-free option, tamari is an excellent substitute for soy sauce. Alternatively, coconut aminos can be used for a slightly sweeter flavor. Adjust the quantity to taste, as these alternatives may vary in saltiness.
How do I know when the vegetables are cooked enough?
Cook the vegetables until they are tender yet still crisp. This usually takes about 3-5 minutes for each type, but keep an eye on them. You can test by tasting or checking their color; they should remain vibrant and not mushy.
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).