Shrimp & Mushrooms

This International-style Shrimp & Mushrooms dish is a perfect weeknight dinner that balances savory depth with bright, fresh flavors. The combination of tender shrimp, earthy mushrooms, and crisp celery creates a texturally satisfying meal that comes together in under an hour. Infused with ginger and soy sauce, the sauce is light yet rich, thickened naturally with cornstarch to coat every bite. Serve it over fluffy hot rice for a comforting, home-style experience that feels both elegant and effortless. Its ideal for busy evenings when you want something nutritious, protein-packed, and delicious without spending hours in the kitchen.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 510.2

Description

This International-style Shrimp & Mushrooms dish is a perfect weeknight dinner that balances savory depth with bright, fresh flavors. The combination of tender shrimp, earthy mushrooms, and crisp celery creates a texturally satisfying meal that comes together in under an hour. Infused with ginger and soy sauce, the sauce is light yet rich, thickened naturally with cornstarch to coat every bite. Serve it over fluffy hot rice for a comforting, home-style experience that feels both elegant and effortless. Its ideal for busy evenings when you want something nutritious, protein-packed, and delicious without spending hours in the kitchen.

Ingredients

2 tablespoon Butter
2 cup Chopped Celery
1 can (6oz) Mushrooms *
8 ounce Shrimp
1 tablespoon Soy Sauce
1/8 teaspoon Pepper
1 tablespoon Cornstarch
1 tablespoon Water
1/2 cup Beef Broth
2 cup Hot Cooked Rice
1 teaspoon Ginger

Directions

1
Drain the mushrooms and slice them if they are not already sliced.
2
Melt the butter in a large skillet over medium heat.
3
Add the chopped celery, sliced mushrooms, soy sauce, ginger, and pepper to the skillet.
4
Cook and stir the vegetable mixture until the celery is tender, about 5 minutes.
5
In a small bowl, mix the cornstarch with the water until smooth.
6
Stir the cornstarch mixture and the beef broth into the skillet with the celery and mushrooms.
7
Continue cooking and stirring frequently until the sauce thickens.
8
Stir in the shrimp and cook just until heated through and opaque.
9
Serve the shrimp and mushroom mixture spooned over 1/2 cup of hot cooked rice per serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 510.2kcal

% Daily Value *
Total Fat 12.9g20%
Saturated Fat 5.9g30%
Cholesterol 343.5mg115%
Sodium 956.7mg40%
Total Carbohydrate 44.6g15%
Dietary Fiber 3.5g15%
Sugars 4.0g
Protein 55.4g111%

* 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

Use fresh or frozen shrimp, thawed and peeled. If using frozen shrimp, ensure they are fully thawed and patted dry before adding to the skillet to prevent excess moisture.

You can substitute beef broth with chicken broth or vegetable broth for a lighter flavor profile.

For added texture, consider adding sliced green onions or bell peppers along with the celery.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Keywords: shrimp, mushrooms, celery, ginger, soy sauce, beef broth, cornstarch, skillet, quick dinner, international, seafood, rice bowl, easy recipe, weeknight meal, savory, butter, pepper, main course, healthy, protein

Read it online: https://www.chefs-mate.com/recipe/shrimp-mushrooms/