You simply cannot find a dinner option that is quicker than my shrimp stir fry, that is healthy and delicious, bursting with fresh flavours and vibrant colours!!
Sesame shrimp flavoured with garlic, ginger and chillies, then cooked quickly with crunchy snow peas, baby corn and bean sprouts. It’s quicker than ordering a takeout!
For more Chinese recipes, check out my Chinese Chicken Curry.
We don’t do takeouts too often around here and when we do, it’s always Indian. This is mostly because curry has become Britain’s national dish and out of 200 + takeout restaurants available in our area 150 of them are Indian and Nepalese.
I love it but Brad often complains that he is in serious need of Chinese food.
I’ve never been a big fan. Don’t take me wrong, I love a good Sweet and Sour Pork or Peking Duck as much as the next person but I can rarely find a restaurant that will do them justice.
I am as picky as they come but visiting China more than a decade ago and eating authentic Chinese food ruined me for good.
I guess what bothers me most in local takeouts is the overall unhealthiness of the food, which is usually down to the method of cooking and the ingredients not the cuisine itself.
This recipe for shrimp stir fry, however, couldn’t be further away from that. My shrimp stir fry is healthy and delicious; bursting with fresh flavours and vibrant colours!
What ingredients go into Shrimp Stir Fry?
- garlic, ginger, fresh chillies, lime juice, cilantro and sesame oil, soy sauce and 5 Spice Mix for flavour
- shrimp or any other protein you like
- snow peas, bean sprouts, baby corn, peas or any other veg you prefer
How long does it take to make a Chinese stir fry?
Chinese stir frys are quick dinners. Most of the time goes into preparing the ingredients but peeling and cutting the vegetables. The cooking itself happens within minutes.
That is why it’s important to have all ingredients prepped and ready to go before the you turn the heat on.
This recipe comes together in 15 minutes! Quick, healthy, delish. It ticks all the right boxes.
For more tips on making stir fry check out my Beef, Mushroom and Snow Pea Stir Fry.
Can I substitute shrimp in this stir fry recipe?
If you are not a fan of shrimp, it can be easily swapped for chicken or strips of beef or pork.
If you make it vegetarian it’s still full of flavour! I love versatile recipes like that.
Recipe originally published in 02/2014. Updated in 03/2019
- Fresh ginger grated- 2" piece
- Garlic minced- 2 cloves
- Red Chilli thinly sliced- 0.5-1
- Fresh Cilantro chopped- a bunch
- Vegetable oil- 2 tbsp.
- Shrimp peeled- 0.5 lbs.
- Five-spice powder- 1 tsp.
- Cornstarch- 1 tsp.
- Baby corn- 6
- Snow Peas- 10-12
- Soy sauce- 2 tbsp.
- Lime juice- from 1 lime
- Sesame oil- 1 tsp.
- Honey- 1/2 tsp.
- Frozen peas- 1/4 cup
- Beansprouts- 1/4 cup
- Water- 1/4 cup
- Sesame seeds- 1 tbsp.
- Rice noodles- 7 oz
- Set a pot of water on the stove and once the water is boiled cook rice noodles according to package directions.
- Meanwhile, get all ingredients out and put them on a counter in front of you. It's very important to be prepared because once you start things happen very quickly. Peel and grate ginger, mince garlic, slice chilli, pick cilantro leaves off the stalk, chop the stalks.
- Heat vegetable oil in a large frying pan over high heat and add chopped cilantro stalks, ginger, chilli, garlic, shrimp and five-spice powder, stir fry for 1-2 minutes.
- Then add cornstarch, baby corn and snow peas and cook for 2 more minutes.
- Add soy sauce, lime juice, sesame oil, honey and beansprouts. Stir fry for 2 more minutes, add a splash of water if it's getting too dry and cook for 2 minutes longer.
- Drain rice noodles and divide them among bowls. Top with stir fry and sprinkle with sesame seeds.
Recipe source- Jamie Oliver.