This vibrant stir-fry combines tender shrimp with crisp carrots, earthy shiitake mushrooms, and sweet snow peas in a rich, savory sauce. The blend of oyster sauce, soy sauce, and a hint of chili paste creates a deeply flavorful, umami-rich coating that clings to every bite. It’s a perfect weeknight dinner that comes together in under 30 minutes. Serve it hot over fluffy brown rice for a satisfying, balanced meal that feels both comforting and exotic. The toasted sesame seeds add a final nutty crunch, elevating this simple dish into a restaurant-quality experience.
Shrimp Sauce
Description
This vibrant stir-fry combines tender shrimp with crisp carrots, earthy shiitake mushrooms, and sweet snow peas in a rich, savory sauce. The blend of oyster sauce, soy sauce, and a hint of chili paste creates a deeply flavorful, umami-rich coating that clings to every bite. It&# 226;ÂÂs a perfect weeknight dinner that comes together in under 30 minutes. Serve it hot over fluffy brown rice for a satisfying, balanced meal that feels both comforting and exotic. The toasted sesame seeds add a final nutty crunch, elevating this simple dish into a restaurant-quality experience.Ingredients
Directions
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Thaw shrimp if frozen, then peel and devein, leaving tails intact for presentation.
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Rinse shrimp under cold water and pat dry thoroughly with paper towels.
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In a small bowl, whisk together oyster sauce, soy sauce, sesame oil, chili paste, and black pepper to create the sauce mixture.
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Heat canola oil in an extra-large skillet or wok over medium-high heat until shimmering.
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Add carrots to the skillet and stir-fry for 2 minutes until slightly tender.
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Add sliced mushrooms and snow pea pods; continue cooking and stirring for 2 minutes.
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Add bok choy halves and minced garlic; cook and stir for another 2 minutes until bok choy begins to wilt.
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Push vegetables to one side of the skillet to clear space.
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Add shrimp to the empty side of the skillet and cook for 2 minutes, stirring occasionally, until shrimp turn opaque and pink.
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Pour the sauce mixture over the shrimp and vegetables, tossing everything together to coat evenly.
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Cook for 1 minute more to heat the sauce through.
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Remove from heat and sprinkle with toasted sesame seeds.
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Serve immediately over hot cooked brown rice.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 769.4kcal
- % Daily Value *
- Total Fat 46.8g72%
- Saturated Fat 8.8g45%
- Cholesterol 164.9mg55%
- Sodium 1057.5mg45%
- Total Carbohydrate 49.8g17%
- Dietary Fiber 10.6g43%
- Sugars 15.5g
- Protein 49.5g99%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
Substitutions: If you don't have oyster sauce, you can substitute with hoisin sauce mixed with a little water. Shiitake mushrooms can be replaced with button or cremini mushrooms.
Variations: Add a splash of rice vinegar at the end for a bit of acidity. For extra heat, increase the amount of sambal oelek or add red pepper flakes.
Tips: Ensure your wok or skillet is very hot before adding ingredients to prevent sticking and ensure a good sear on the shrimp. Don't overcook the shrimp, as they will become rubbery.
