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Shrimp Chop Suey

This shrimp chop suey recipe is loaded with flavor ingredients, but it's so easy to make! Enjoy takeout at home whenever you like!

Prep Time
15 mins
Cook Time
15 mins
Total Time
26 mins
Servings: 6
Calories: 513 kcal
Course: Main Course
Cuisine: Asian-American Fusion

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

    Cup of Yum
  1. Prepare rice according to package instructions and set aside until needed.
  2. Get out and measure your ingredients.
  3. 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
  1. Combine all ingredients, except cornstarch, in a bowl with a pour spout.
  2. Whisk until blended.
  3. Add cornstarch.
  4. Stir until combined.
  5. Remove ¼ cup.
  6. Add to a separate bowl with the shrimp. Toss to coat.
  7. Prepare veggies. Cut carrot into ⅛” slices, roughly chop bok choy, bell pepper, onion, and scallions.
  8. Add carrots, bok choy, peppers, onion, scallions, and broccoli to the boiling water and blanch for 30 seconds.
  9. Immediately remove with a slotted spoon and add to the ice water.
  10. Add canola oil to the wok. Add in the carrots, edamame, bell pepper, broccoli, and onion. Sauté for 4 minutes.
  11. Push veggies to the side of the wok and add shrimp to the center.
  12. Cook for 1 minute, then turn the shrimp.
  13. Pour in the sauce. Lower the heat to a simmer.
  14. Stir in the bok choy, bean sprouts, and scallions.
  15. Stir until incorporated.
  16. Cover and let simmer for 5 minutes.
  17. Serve.
  18. 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

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

% 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.