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Shrimp stir fry in a white serving dish Happiness is a Shrimp Stir Fry with Spring Vegetables Recipe

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 150 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.
  2. Remove 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, evenly sprinkle salt and white pepper, add Chinese rice wine and mix.
  4. Sprinkle with 1 teaspoon of cornstarch and mix, you want the shrimp to feel a little bit dry (add 1/2 teaspoon more cornstarch if needed).

  5. Make a cornstarch slurry by combining the soy sauce, water, and the remaining 1 teaspoon of cornstarch.

  6. Preheat a wok or a large frying pan on medium to medium high 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.
  10. 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.

Estimated calorie count: 150