Weekday Shrimp Stir-Fry


Main Dish
Weekday Shrimp Stir-Fry

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    This simple seafood supper is ready to serve in less than 25 minutes! Loaded with fresh vegetables, it's the ultimate weeknight win — quick, easy and delicious.

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    Servings and Ingredients

    Serves 4
    4 green onions
    2 tbsp. Hy-Vee chicken broth or water
    2 tbsp. mirin sweet cooking wine or sake
    2 tbsp. oyster flavored sauce
    1 tbsp. Hy-Vee less sodium soy sauce
    1 tbsp. Hy-Vee granulated sugar
    2 tsp. Hy-Vee corn starch
    3 tbsp. peanut oil or Hy-Vee vegetable oil
    1 tbsp. minced fresh ginger
    1 tbsp. bottled chopped garlic
    2 whole dried red chile peppers*
    1 (6-oz.) pkg. sliced mixed shiitake, oyster and baby bella mushrooms
    1 c. diagonally sliced carrot
    1 large white onion, halved lengthwise and sliced
    1 medium red bell pepper, seeded and cut in 1-in. pieces
    1 (16-oz.) pkg. Fish Market cooked tail-on, peeled & deveined shrimp (26 to 30 ct.), thawed
    1 c. fresh beans sprouts or canned beans sprouts, drained
    Hot cooked rice, , for serving

    Things To Grab

    • Small bowl
    • Wok or large nonstick skillet


    1. Cut white portions of green onions into 1-in. pieces; chop green onion tops. Set green onion bottoms and tops aside.

    2. Whisk together chicken broth, mirin, oyster sauce, soy sauce, sugar and corn starch in a small bowl; set aside.

    3. Heat oil in a wok or large nonstick skillet over high heat. Add the ginger, garlic and chilies. Stir-fry for 30 seconds. Add the mushrooms and carrot; stir-fry for 1 minute. Add the green onion bottoms, white onion and red pepper; stir-fry 3 minutes.

    4. Add the shrimp to vegetable mixture; stir in sauce mixture. Cook for 1 to 2 minutes or until heated through (145 degrees). Stir in bean sprouts; cook for 30 seconds.

    5. To serve, remove and discard the red chilies. Transfer mixture to a serving dish; garnish with green onion tops, if desired. Serve with rice, if desired.

      Hyvee Culinary Expert Tip
      Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
      Hy-Vee Test Kitchen

    Nutrition facts


    310 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 180mg
    • Sodium: 890mg
    • Total Carbohydrates: 28g
    • Protein: 26g

    Daily Values

    Iron 10%
    Calcium 8%
    Vitamin D 0%
    Potassium 10%

    Recipe Source:

    Seafood Without the Catch