Shrimp Chop Suey
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
26 mins
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Servings
6
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Calories
513 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
Shrimp Chop Suey
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This shrimp chop suey recipe is loaded with flavor ingredients, but it's so easy to make! Enjoy takeout at home whenever you like!
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Ingredients
- 1 lb deveined shrimp
- 3 carrots sliced
- 1 cup edamame
- ¼ cup bean sprouts
- 8 oz baby bok choy chopped
- 1 bell pepper sliced
- 2 cups broccoli florets
- 1 white onion sliced
- ¼ cup scallions
Chop Suey Sauce
- 2 teaspoon garlic minced
- 1 teaspoon ginger paste
- 2 teaspoon cornstarch
- ½ cup vegetable broth
- 2 tablespoon mirin
- ⅔ cup soy sauce
- 2 tablespoon oyster sauce
- 2 teaspoon sesame oil
- 1 teaspoon coarse black pepper
- ⅛ teaspoon crushed red pepper flakes
For Serving
- ½ tablespoon sesame seeds
- 3 cups basmati rice
Instructions
- Prepare rice according to package instructions and set aside until needed.
- Get out and measure your ingredients.
- Bring 3 cups of water to a boil and preheat a wok over medium high heat. Prepare a large mixing bowl with ice and water.
Prepare Sauce
- Combine all ingredients, except cornstarch, in a bowl with a pour spout.
- Whisk until blended.
- Add cornstarch.
- Stir until combined.
- Remove ¼ cup.
- Add to a separate bowl with the shrimp. Toss to coat.
- Prepare veggies. Cut carrot into ⅛” slices, roughly chop bok choy, bell pepper, onion, and scallions.
- Add carrots, bok choy, peppers, onion, scallions, and broccoli to the boiling water and blanch for 30 seconds.
- Immediately remove with a slotted spoon and add to the ice water.
- Add canola oil to the wok. Add in the carrots, edamame, bell pepper, broccoli, and onion. Sauté for 4 minutes.
- Push veggies to the side of the wok and add shrimp to the center.
- Cook for 1 minute, then turn the shrimp.
- Pour in the sauce. Lower the heat to a simmer.
- Stir in the bok choy, bean sprouts, and scallions.
- Stir until incorporated.
- Cover and let simmer for 5 minutes.
- Serve.
- With rice or noodles and garnish with sesame seeds. Enjoy every bite!
Notes
- This recipe doesn't really require a side to make it a whole meal but sometimes it's nice to have options to try if you want to bring this recipe to next level goodness. There are many ideas of what to serve with shrimp. I'm confident you'll find a side recipe or two that appeal to your culinary senses.
- Be sure you place your blanched vegetables in the ice water IMMEDIATELY when you reach the 30-second mark or they'll get too soft.
- Only cook the shrimp for a minute before adding the sauce to ensure that they don't overcook.
Nutrition Information
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Calories
513kcal
(26%)
Carbohydrates
93g
(31%)
Protein
24g
(48%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
95mg
(32%)
Sodium
2217mg
(92%)
Potassium
653mg
(19%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
7822IU
(156%)
Vitamin C
74mg
(82%)
Calcium
179mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 93g | 31% |
| Protein | 24g | 48% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 2217mg | 92% |
| Potassium | 653mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 7822IU | 156% |
| Vitamin C | 74mg | 82% |
| Calcium | 179mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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