Shrimp And Vegetable Stir Fry Recipe

Shrimp And Vegetable Stir Fry Recipe


  • 1 tbsp vegetable oil, divided
  • 1½ lbs medium shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 tsp freshly grated ginger
  • 8 oz cremini mushrooms, sliced
  • 1½ cups sugar snap peas, trimmed
  • 1 5 oz-can water chestnuts, drained and rinsed
  • 1 8 oz-can baby corn, drained and rinsed
  • 3 tbsps reduced sodium soy sauce
  • 2 tbsps oyster sauce
  • 1 tsp rice wine vinegar
  • ½ tsp sesame oil
  • 1 tsp Sriracha
  • 1 tbsp brown sugar
  • 1 tsp cornstarch
  • Toasted sesame seeds, for garnish


  1. Heat half tablespoon of vegetable oil in a large skillet or wok over medium high heat. Add shrimp and cook until pink, stirring occasionally, about 2 to 3 minutes. Set aside.
  2. Add remaining half tablespoon of vegetable oil and cook garlic and ginger until fragrant, about 1 minute. Add mushrooms, snap peas, water chestnuts, and baby corn, and cook until vegetables are tender, stirring frequently, about 4 to 5 minutes.
  3. In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, sesame oil, sriracha, brown sugar, and cornstarch.
  4. Add cooked shrimp and soy sauce mixture to the skillet and cook until the sauce is bubbling and slightly thickened. Garnish with sesame seeds and serve immediately.


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