Hey there, foodies! I’m super excited to share my favorite shrimp chop suey recipe with you today. After trying countless versions and tweaking ingredients, I’ve finally nailed down what I think is the perfect balance of flavors and textures. Trust me, this recipe is gonna blow your mind!
Why You’ll Love This Recipe
Before we dive into the cooking process, lemme tell you why this recipe is worth your time:
- Quick & Easy: Takes only 30 minutes from start to finish
- Healthy Choice: Packed with veggies and lean protein
- Budget-Friendly: Uses simple ingredients from your local grocery store
- Customizable: Easily adjust ingredients based on what’s in your fridge
- Perfect for Meal Prep: Stores well for up to 3-4 days
Ingredients You’ll Need
For the Stir-Fry:
- 1 pound large shrimp, peeled and deveined
- 1 yellow onion, thinly sliced
- 2 celery stalks, chopped
- 1 large carrot, julienned
- 1 red bell pepper, sliced
- 1 cup snow peas
- 2 cups fresh bean sprouts
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
For the Sauce:
- 1 cup chicken stock (low sodium preferred)
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon cornstarch
- ¼ teaspoon red pepper flakes (optional)
Step-by-Step Cooking Instructions
1. Prep Work (10 mins)
First things first let’s get everything ready
- Clean and devein shrimp if not already done
- Slice all vegetables into similar sizes
- Mix sauce ingredients in a bowl and set aside
Pro Tip: Pat your shrimp dry with paper towels before cooking – this helps them get that nice golden color!
2. Cook the Vegetables (10 mins)
- Heat your wok or large skillet over medium-high heat
- Add vegetable oil and sesame oil
- Toss in onions, celery, and carrots first (they take longer to cook)
- After 3-4 minutes, add bell peppers and snow peas
- Stir-fry until veggies are crisp-tender
3. Add Shrimp & Sauce (5-7 mins)
- Push veggies to one side of the pan
- Add shrimp to the empty space
- Cook until shrimp starts turning pink (about 2 mins)
- Give sauce mixture a quick stir and pour over everything
- Add bean sprouts
- Stir everything together until sauce thickens
Common Mistakes to Avoid
We all make mistakes but here’s how to dodge the common ones
- Don’t overcook the shrimp – They’ll get rubbery! Cook just until they turn pink
- Don’t overcrowd the pan – Work in batches if needed
- Don’t skip the cornstarch – It’s crucial for that perfect sauce thickness
- Don’t forget to pre-mix the sauce – Cornstarch needs to be fully dissolved
Serving Suggestions
I love serving my shrimp chop suey with
- Steamed white rice
- Brown rice (for a healthier option)
- Lo mein noodles
- Cauliflower rice (for keto friends)
Storage Tips
Got leftovers? No problemo! Here’s how to store ’em:
- Fridge: Store in airtight container for up to 4 days
- Freezer: Can be frozen for up to 3 months (though fresh is best!)
- Reheating: Best done in a pan over medium heat to maintain texture
FAQ
Q: Can I use frozen shrimp?
A: Yep! Just thaw completely and pat dry before cooking.
Q: How do I make this gluten-free?
A: Use tamari instead of soy sauce and check your hoisin sauce is gluten-free.
Q: Can I make this ahead?
A: Sure can! But I’d recommend cooking the veggies slightly less since they’ll continue cooking when reheated.
Final Thoughts
Y’all, this shrimp chop suey recipe is seriously one of my go-to meals when I want something quick, healthy, and totally delicious. It’s perfect for busy weeknights and always impresses my family and friends.
Remember, cooking should be fun! Don’t stress too much about getting everything perfect – this recipe is pretty forgiving. Just keep an eye on those shrimp, and you’ll be golden!
Happy cooking, everyone! Drop me a comment below if you try this recipe – I’d love to hear how it turned out for you! ✨
What to Serve With
Traditionally, this stir-fried Chinese meal is often paired with a hot vegetable soup, so we put this delicious shrimp chop suey with our winter melon meatball soup. The soup is made with tender squash, juicy meatballs, and abounds with delicate flavors.
To round out all this deliciousness, we chose simple green apple juice. It’s mild and sweet in taste with an exciting hint of citrus, bringing a fresh note to the meal.
Chop Suey vs Chow Mein
Chop suey and chow mein are both classic stir-fried dishes that can easily be found in any Chinese restaurant or take-out menu. These two often share similarities in their ingredient lists and cooking technique, but they are two different dishes.
Chow mein involves boiled noodles being added to a wok along with other stir-fried ingredients, and then sauce at the end of the cooking process. The noodles are soft and coated in a flavorful sauce.
Chop suey, on the other hand, is more adaptable to whatever meat and veggies are in your fridge. Plus, instead of tossing with noodles, the stir-fried mixture is served over hot steamed rice. Explore the differences for yourself with our Shrimp Chow Mein Recipe.