Shanghai Stir-Fried River Shrimp
A quick and colorful weeknight stir-fry with tender shrimp and crisp vegetables in a savory sauce. This Shanghai-style dish comes together in minutes and is perfect over steamed rice.
- Total time
- 25 min
- Servings
- 4
- Calories
- 280
- Protein
- 28g
Ingredients
- 1 lb shrimp, peeled and deveined
- 3 tbsp vegetable oil
- 4 stalks scallions, sliced
- 1 medium bell pepper, sliced
- 1 medium carrot, julienned
- 3 cups baby spinach
- 1 cup frozen corn
- 3 tbsp soy sauce
Instructions
- 1
Pat the 1 lb shrimp dry with paper towels. Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering, about 1 minute.
- 2
Add the shrimp in a single layer and cook without stirring for 1 minute, then stir-fry until they turn pink and opaque, about 2-3 minutes total. Transfer to a plate.
- 3
Add the remaining 1 tbsp oil to the hot wok. Add the 4 sliced scallions, 1 sliced bell pepper, and 1 julienned carrot. Stir-fry over high heat until the vegetables are crisp-tender, about 3-4 minutes.
- 4
Add the 3 cups baby spinach and 1 cup frozen corn. Stir-fry until the spinach wilts and the corn is heated through, about 2 minutes.
- 5
Return the shrimp to the wok. Add the 3 tbsp soy sauce and toss everything together until the sauce coats the shrimp and vegetables, about 1 minute. Serve hot.
- 6
Optional: add a pinch of sugar or a splash of rice vinegar for extra flavor.
Tools you’ll need
- Wok or large skillet
- Spatula
- Cutting board
- Knife
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