Shrimp Stirfry

Shrimp Stirfry

ms.kingsley 0

"I actually learned how to make this in a high school food and nutrition class and loved it!"

Ingredients 30 m {{adjustedServings}} servings 507 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 73.3g
  • 24%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 896 mg
  • 36%

Based on a 2,000 calorie diet

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  1. Heat sesame oil and olive oil in a large wok or frying pan over medium heat; cook and stir shrimp and onion in the hot oil until coated. Mix mushrooms, green bell pepper, and garlic into shrimp mixture, stirring constantly. Add ginger and stir.
  2. Pour water and oyster sauce into shrimp mixture; simmer until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 minutes. Stir well.
  3. Mix noodles and bean sprouts into shrimp mixture; toss to combine. Cook until noodles are heated through, 2 minutes. Toss again.
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Reviews 4

  1. 4 Ratings


what are fresh chinese noodles


This was so easy and tasted so good! I couldn't find Chinese wheat noodles so I had to make a few small adjustments. I served this with rice. We don't care for bean sprouts so I used celery for the crunch. Because I didn't use the noodles the sauce didn't self thicken so I mixed a half tsp of cornstarch in cold water and stirred that in. The flavors blended perfectly and my son said no more take out. Thanks, Ms Kingsley!


I followed the recipe - maybe added a bit more oyster sauce and it turned out really good - my hubby even liked it and he usually doesn't like my stirfrys - we had it over ramen noodles - and all I added extra was a small can of Chinese veggies -because I didn't have an fresh bean sprouts - will be making this dish again!!