Happiness is a Shrimp with Spring Vegetables Stir Fry

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

Course: dinner, lunch, Main Course

Cuisine: Chinese Stir Fry

Keyword: shrimp, shrimp stir fry

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 172kcal

Author: Sharon Wong

Cost: $12

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.

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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

If using frozen shrimp, defrost in the refrigerator overnight or defrost in a bowl of cold water for 10 minutes.
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.
Use paper towels to pat dry the shrimp and spread out on a plate.
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.
In a small bowl, make a cornstarch slurry by combining the soy sauce, water, and the remaining 1 teaspoon of cornstarch. Set aside.
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.
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.
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).
Add the cooked shrimp, cornstarch slurry, and minced garlic and stir fry until everything is heated through and the sauce thickens slightly. Serve immediately.

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