Shrimp and Vegetable Stir Fry

Shrimp and Stir-fried vegetables
Hiroe Kida / Getty Images
  • Total: 17 mins
  • Prep: 10 mins
  • Cook: 7 mins
  • Yield: 3 servings
Nutritional Guidelines (per serving)
304 Calories
11g Fat
28g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 servings
Amount per serving
Calories 304
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 9%
Cholesterol 151mg 50%
Sodium 727mg 32%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 9%
Protein 23g
Calcium 162mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stir-fried shrimp and vegetables are finished in a sauce made with Chinese Tsingtao beer in this recipe from Jaden Hair, author of The Steamy Kitchen Cookbook and Other brands of beer, or wine or vegetable broth can be used in place of the Tsingtao beer.


  • 2 tablespoons cooking oil (divided)
  • 8 ounces raw jumbo shrimp (peeled and deveined)
  • 1/2 cup canned baby corn (cut in half lengthwise)
  • 1/2 cup snow peas (cut in half lengthwise)
  • 1/2 red bell pepper (sliced thinly)
  • 1 clove garlic (finely minced)
  • 1 teaspoon fresh ginger (grated)
  • 1/2 cup beer (Tsingtao, if available)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon cornstarch (+ 1 tablespoon cool water)
  • 1 teaspoon sesame seeds (toasted)

Steps to Make It

  1. Gather the ingredients.

  2. Heat a saute pan over high heat. When the pan is very hot, add just 1 tablespoon of the cooking oil and swirl to coat.

  3. Add the shrimp and arrange in one layer. Let cook undisturbed for 1 minute. Flip the shrimp and fry for 30 seconds, then immediately remove the shrimp to a plate. The shrimp should be seared on the outside but still a little uncooked on the inside.

  4. Wipe the pan clean with a paper towel. Return the same saute pan to medium-high heat. When the pan is hot, add the remaining 1 tablespoon of cooking oil and swirl to coat.

  5. Add the bell peppers, baby corn and snow peas to the pan and saute for 1 minute. Stir in the garlic and the ginger and saute until fragrant, about 30 seconds.

  6. Pour in the Tsingtao beer and the soy sauce and let come to a boil.

  7. Add the shrimp back into the pan and pour in the cornstarch/water mixture. Stir to coat the shrimp and let cook for an additional 1 to 2 minutes until the shrimp is cooked through.

  8. Sprinkle with sesame seeds and serve over rice. Enjoy!