Shrimp Stir-Fry

READY IN: 10mins
Recipe by Perfect Pixie

I addapted this out of a children's cookbook. Everyone loved it so much that I have to make it once a week now, lol. You can just serve it with boil in the bag rice which is what the original recipe suggests.

Top Review by sofawoman

Pleasantly surprised! I wasn't planning on making this till the last minute and didn't have peppers or snow peas on hand...all I had was shrimp. So, Instead I added pre cooked (microwaved frozen) cauliflower, green beans and broccoli and my kids even ate it! It had a great taste. I will be making this again.....sooner rather than later!

Ingredients Nutrition

  • 500 g large shrimp, peeled and deveined (i used allready cooked shrimp)
  • 3 tablespoons soy sauce
  • 1 garlic clove, finely chopped
  • 2 tablespoons vegetable oil
  • 1 small red bell pepper, coarsely chopped (capsicum)
  • 1 small onion, coarsely chopped
  • 16 snow peas, ends trimmed and rinsed (mangetouts)
  • 2 tablespoons water
  • 1 pinch pepper
  • 2 (200 g) straight to wok rice (unsure about size but i used 2 packets, can just have this on boiled or steamed rice)

Directions

  1. combine shrimp, 2tbsp of the soy sauce and the garlic - stir with a wooden spoon until evenly coated and set aside for ten minutes.
  2. add vegetable oil to wok / large frypan and set over a medium-high heat.
  3. when oil is hot add red pepper and onion.
  4. cook stirring constantly until the pepper is slightly softened , about 3 minutes.
  5. at this point i added my straight to wok rice an heated through, if you are not doing this skip to the next step.
  6. add the snow peas and shrimp mixture.
  7. continue stirring and turning until shrimp turn pink and are cooked through ( i used allreay cooked shrimp) and the snow peas are tender but still crisp about 3 minutes more.
  8. remove from heat and add remaining tbsp of soy sauce, water and the pepper.
  9. serve imediately (on a bed of rice if you have not used straight to wok rice).

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