Spicy Shrimp Stir-Fry

Prep Time
Cook Time
Ready In

"This simple stir fry is big on taste. It has just the right amount of heat for me. For gluten free use a gluten free oyster sauce."

Original recipe yields 4 servings


  • Serving Size: 1 (370.7 g)
  • Calories 524.7
  • Total Fat - 22.6 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 157.2 mg
  • Sodium - 574.6 mg
  • Total Carbohydrate - 52.5 g
  • Dietary Fiber - 4.6 g
  • Sugars - 4.3 g
  • Protein - 28.9 g
  • Calcium - 183.8 mg
  • Iron - 3.4 mg
  • Vitamin C - 72.2 mg
  • Thiamin - 0.3 mg

Step 1

Whisk together the stock, oyster sauce, corn starch, rice vinegar and Sriracha sauce; set aside.

Step 2

Bring 1 tablespoon of the oil to medium-high heat in a large non-stick skillet or wok, toss in the peppers and onions and cook for 3 minutes.

Step 3

Add the remainder of the oil and toss in the shrimp, ginger, garlic and mushrooms and cook for 3 minutes.

Step 4

Add the bok choy and bean sprouts.

Step 5

Whisk the sauce and add to pan; cook until all the vegetables are cooked and sauce is thickened, about 3 minutes.

Tips & Variations

No special items needed.



Excellent stir fry! I made this for my friend's birthday dinner and everyone loved it. I used one package of dried shitake mushrooms and augmented with button mushrooms. Used tiger prawns that I sautéed in butter and lemon juice. Will definitely be making this for my family when they visit! Thanks Bea for another awesome recipe! Made for Billboard Recipe Tag.

review by:
(31 May 2014)