Happiness is a Shrimp Stir Fry with Spring Vegetables Recipe

This shrimp and spring vegetable stir fry is easy to prep and quick to cook. You will love making this recipe for a quick meal that’s healthy, beautiful, and delicious.

Disclaimer: Please check that all ingredients are suitable for your allergies and be sure to ask your medical care team regarding any allergy related questions (I do not share medical advice). As an Amazon Associate, I earn from qualifying purchases.

Reasons to Love Making a Shrimp Stir-Fry with Spring Vegetables

Three reasons why this Shrimp Stir Fry with Spring Vegetables Recipe is pure happiness:

• 1) The savory bites of shrimp with a variety of fresh vegetables are a feast for the mouth and eyes.
• 2) I am so grateful I can stir fry shrimp without worry because my son outgrew his seafood allergy.
• 3) And I’m in and out of the kitchen in a jiffy because this recipe is easy to make.

How to Make a Shrimp and Veggie Stir Fry

How to Prep the Shrimp

You can share in my happiness too by making this shrimp stir fry with spring vegetables in your kitchen. I prefer large to extra large sized shrimp for stir fries (approximately 24-30 count per pound), they have a nice bite to them and taste indulgent.

Remember to defrost a bag of frozen shrimp the night before. Or you can soak them in a bowl of cold water for 10 minutes for a quick defrost.

When you are ready to cook all you need to do is clean, rinse, and pat them dry with paper towels. Sprinkle salt and white pepper on the shrimp and mixed with Chinese rice wine for flavor and then coat them with some cornstarch.

How to Prep the Spring Vegetables for Stir Fry

You can use regular carrots but I happened to have some big beautiful rainbow carrots and I love how they look when cut into carrot flowers. Fresh sweet peas are so good right now and I sliced some sweet onions.

Prepare all the ingredients ready and use a traditional stir fry technique. First stir fry the protein, remove it from the pan, then stir fry the vegetables and finally combine the ingredients with a sauce.

Allergy Aware Shrimp and Spring Veggie Stir Fry

The shrimp stir fry recipe as written is free of peanuts, tree nuts, dairy, egg, fish and sesame.

If you need help sourcing allergy safe ingredients, be sure to check what’s in my cupboard. If you don’t have access to Chinese rice wine, you can also use sherry. I used Spicely’s White Pepper. It is possible to make this shrimp stir fry soy and/or wheat free by using a soy sauce alternative or making your own soy-free soy sauce or omitting soy sauce altogether.

If you are allergic to shrimp but like the look and colors of this recipe, you could use chicken, beef, pork, or tofu instead. You can see how to use chicken in a similar vegetable stir-fry by looking at Fast & Easy Chicken Stir Fry with Vegetables Recipe: New Comfort Food.

If you prefer to stir-fry with tofu instead for a vegetarian variation, you can follow the instructions for the tofu parts of Minced Beef with Tofu, Peas, and Oyster Sauce Recipe or Pan Fried Tofu: Light and Versatile recipe (but don’t use the teriyaki sauce), cut them into 1 inch cubes, stir fry the sweet peas and carrots, and then add the tofu with the sauce at the end.

• Asparagus Beef Stir Fry Recipe and Tips for Stir Fry Success
• Quick & Easy Chicken with String Beans
• Pan Fried Tofu – follow the instructions for making pan fried tofu, but cut them into large cubes and skip the step of seasoning the tofu, set aside, stir fry the vegetables, and then add the tofu back in and combine.

5 from 5 votes

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Happiness is a Shrimp with Spring Vegetables Stir Fry

This Shrimp Stir Fry with Spring Vegetables Recipe is pure happiness. The savory bites of shrimp with a variety of fresh vegetables are a feast for the mouth and eyes. And I'm in and out of the kitchen in a jiffy because this recipe is easy to make. Serve with fresh rice or over cooked noodles.

Course dinner, lunch, Main Course

Cuisine Chinese Stir Fry

Keyword shrimp, shrimp stir fry

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 172 kcal

Author Sharon Wong

Ingredients

• 1 pound shrimp shelled and deveined
• 1 teaspoon Chinese rice wine
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 2 teaspoons cornstarch divided
• 2 teaspoons olive oil divided
• 1/2 sweet onion sliced
• 1 cup carrot flowers* or thinly sliced carrot coins
• 2 cups sugar snap peas trimmed
• 1 clove garlic minced
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 teaspoon water

Instructions

1. If using frozen shrimp, defrost in the refrigerator overnight or defrost in a bowl of cold water for 10 minutes.

2. If using fresh (or when the shrimp are defrosted) remove the shrimp shells, score the back and use a knife tip to remove the vein, rinse the shrimp and drain in a colander.

3. Use paper towels to pat dry the shrimp and spread out on a plate.

4. Sprinkle salt and white pepper over the shrimp, add Chinese rice wine and mix. Sprinkle 1 teaspoon of cornstarch into the shrimp and mix. You want the shrimp to feel a little bit dry, add 1/2 teaspoon more cornstarch, if needed.

5. In a small bowl, make a cornstarch slurry by combining the soy sauce, water, and the remaining 1 teaspoon of cornstarch. Set aside.

6. Preheat a wok or a large non-stick frying pan on medium heat until a drop of water sizzles, add 1 teaspoon olive oil and swirl to coat.

7. Add the shrimp and spread them out in a layer to allow them to sear a bit, when they start turning pink, stir fry them until they look mostly pink, then transfer to a plate.

8. Add another teaspoon of oil to the frying pan, stir fry the onions and carrots until the onions smell fragrant (1-2 minutes), add sweet peas until the sweet peas start to turn bright green (1-2 minutes).

9. Add the cooked shrimp, cornstarch slurry, and minced garlic and stir fry until everything is heated through and the sauce thickens slightly. Serve immediately.

Recipe Notes

Carrot flowers: larger carrots are easier to work with, lay the carrots on their side (make your your fingers are safe) and cut 4-5 lengthwise grooves out, then slice the carrots. I used the top halves of three large carrots for this recipe and chopped up the bottom halves for another recipe.

 

Nutrition Facts

Happiness is a Shrimp with Spring Vegetables Stir Fry

Amount Per Serving

Calories 172 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.4g3%

Trans Fat 0.01g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 183mg61%

Sodium 436mg19%

Potassium 567mg16%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 6g7%

Protein 26g52%

Vitamin A 5879IU118%

Vitamin C 34mg41%

Calcium 116mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Related Recipes You Might Like to Make

If you are able to enjoy shrimp, you will want to try my recipe for Easy & Low-Fat Chinese Salt and Pepper Garlic Shrimp Recipe which is my homestyle version of deep-fried salt and pepper shrimp.

Dim sum lovers will love to try this recipe for Fabulous Shrimp Rice Roll (Ha Cheung) Recipe which is a recipe from NYC’s Nom Wah dim sum restaurant’s cookbook.

Maybe you were looking for shrimp recipes for Chinese new year. Check out my collection of the Best Lunar New Year Recipes For Your Celebrations.

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I may mention the names of stores and/or brand names of products that I use because readers ask and I share products and sources which I use and think may be helpful to readers, all opinions are my own. Please note that manufacturing practices and ingredients can change at anytime without notice and readers are always responsible for assuring allergen safety before buying or consuming foods. NutFreeWok.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Thank you for reading!