Stir-Fried Shrimp

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Cook Time
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Recipe: #23531

April 17, 2016


Original is 8 servings


  • Serving Size: 1 (152 g)
  • Calories 122.3
  • Total Fat - 4.5 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 96.9 mg
  • Sodium - 496.7 mg
  • Total Carbohydrate - 8.1 g
  • Dietary Fiber - 1.7 g
  • Sugars - 2 g
  • Protein - 11.9 g
  • Calcium - 45.3 mg
  • Iron - 1.2 mg
  • Vitamin C - 24.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oil in a wok.

Step 2

Add snow peas and bell pepper.

Step 3

Add ginger and garlic, then the shrimp; toss.

Step 4

Mix all the ingredients together for the sauce. Add sauce to wok, and cook just until thickened.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting shrimp, look for ones that are firm, smell fresh, and have a slightly salty aroma.
  • If you don't have sherry, you can substitute it with a dry white wine.

  • Substitute the shrimp for 1 pound of chicken - This substitution will provide a more budget-friendly option and will still provide a delicious stir-fry.
  • Substitute the red bell pepper for 1 cup of mushrooms - This substitution will provide a more earthy flavor and will also add more texture to the dish.

Spicy Coconut Shrimp Heat oil in a wok. Add snow peas and bell pepper. Add ginger and garlic, then the shrimp; toss. Mix together chicken stock, sherry, hot sauce, soy sauce, and cornstarch. Add coconut milk instead of chicken stock and stir until thickened. Add shrimp and vegetables to the wok and cook until shrimp is cooked through. Serve with jasmine rice.

Coconut Rice:

RECOMMENDED DISH DESCRIPTION: Coconut Rice is the perfect accompaniment to Stir-Fried Shrimp. The creamy, slightly sweet flavor of the rice pairs perfectly with the savory, spicy flavors of the shrimp. Plus, the addition of the coconut adds a nice texture and flavor contrast to the dish.

Spicy Green Beans: Spicy Green Beans are the perfect complement to Coconut Rice. The slight heat from the green beans balances out the sweetness of the rice, while the crunchy texture adds a nice contrast. Plus, the vibrant green color of the beans adds a nice visual contrast to the dish.


Q: How do I make sure the shrimp is cooked through?

A: Make sure to cook the shrimp for 2-3 minutes until they turn pink and opaque. You can also test one shrimp by cutting it in half to check that it is cooked through.

Q: What is the best way to store cooked shrimp?

A: Cooked shrimp should be stored in an airtight container in the refrigerator for up to 3 days. Make sure to discard any shrimp that has been left out at room temperature for more than 2 hours.

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Fun facts:

The spicy Sriracha sauce used in this recipe is a popular condiment originating from Thailand. It was created in the 1980s by a woman named Thanom Sriprasert, who ran a small Thai restaurant in Los Angeles.

The Chinese method of stir-frying is thought to have been invented by the famous chef and author of the cookbook "The Joy of Cooking," Irma Rombauer. She is credited with popularizing the technique in the United States.