0 from 150 votes
Shrimp Chop Suey
Shrimp Chop Suey is a healthy, delicious dinner! It's a simple recipe with lots of crisp vegetables and a flavorful sauce. Cook this in just one pan and just 30 minutes. A perfect meal for busy weeknights!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 135 kcal
Course:
Main Course
Cuisine:
Chinese-American Fussion
Ingredients
Sauce
- 1 cup chicken stock
- 2 tablespoon hoisin sauce gluten free if needed
- 2 tablespoon soy sauce gluten free if needed
- 1 tablespoon ginger root grated
- 2 garlic cloves minced
- 1 tablespoon corn starch
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes
Chop Suey
- 1 tablespoon vegetable oil
- 1 small yellow onion thinly sliced
- 1 stalk celery thinly sliced
- 1 large carrot thinly sliced
- 1 red bell pepper thinly sliced
- 1 cup Snow peas
- 1 pound large shrimp fresh or thawed frozen
- 2 cups bean sprouts
Instructions
- In a medium bowl, whisk together the sauce ingredients. Set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the onion, celery, carrot, bell pepper and snow peas. Stir fry until the vegetables are just becoming tender, about 5 minutes.
- Add the shrimp and bean sprouts and stir fry until the shrimp are opaque and pink, about 3 minutes.
- Give the sauce another whisk and add to the skillet, stirring until thickened and heated through, about 1 minute.
- Serve with rice or noodles.
Cup of Yum
Notes
- Prep ahead: Cut the vegetables and measure everything beforehand. The recipe moves fairly quickly once you start to cook, so being prepared really helps!
- Time your veggies: Cook hearty vegetables (like carrots and celery) first. We want tender crisp veggies, so be careful not to over cook. Add delicate vegetables (like bean sprouts and baby bok choy) later on.
- Blanche: Blanching the carrots and snow peas for 2-3 minutes in boiling water will allow them to keep their vibrant colors. After removing the vegetables from the blanching water, run them under cold water to stop any futher cooking. This step is optional.
- Save some time: You can buy a precut vegetable stir fry mixture to make the recipe even quicker.
- Cut evenly: To ensure they cook quickly and evenly, cut your vegetables thinly and of a similar size.
- Watch the shrimp: Shrimp is quite easy to overcook. As soon as it changes color, you are ready to remove it from the the heat and serve!
- Give the sauce another whisk: The cornstarch will settle to the bottom of the bowl while it sits. Be sure to whisk the sauce thoroughly before pouring it into the pan.
- Sauce consistency: If necessary, adjust the sauce consistency by adding more liquid or more cornstarch.
Nutrition Information
Serving
1g
Calories
135kcal
(7%)
Carbohydrates
18g
(6%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
0.2mg
(0%)
Sodium
678mg
(28%)
Potassium
399mg
(11%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
3840IU
(77%)
Vitamin C
63mg
(70%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 135
% Daily Value*
| Serving | 1g | |
| Calories | 135kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 678mg | 28% |
| Potassium | 399mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3840IU | 77% |
| Vitamin C | 63mg | 70% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.