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Shrimp Chop Suey in stir fry pan.
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Shrimp Chop Suey

Easy to make shrimp stir fry that's better than takeout!
Course Lunch or Dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 322kcal
Author Deb Clark

Ingredients

  • 1 pound large shrimp peeled and deveined
  • 2 teaspoons all purpose seasoning
  • 1 tablespoon vegetable oil
  • 12 ounce fresh stir fry vegetables
  • 1 cup sliced white mushrooms
  • 15 ounce can baby corn drained
  • cup kung pao stir fry sauce

Instructions

  • Wash and pat dry the shrimp, season with the all purpose seasoning and allow to sit for 10 minutes.
  • Add the vegetable oil to a large skillet and turn on the heat to high.
  • Add the shrimp and cook in batches. Sear the the shrimp for 2 minutes each side then remove to the side and continue with another batch.
  • Once all the shrimp has been cooked add the vegetables to the same skillet and sweat down for 5 minutes.
  • Add the baby corn and mushrooms and cook a further 5 minutes on high.
  • Add the shrimp back to the skillet with the sauteed vegetables along with the stir fry sauce and heat through.
  • Serve with rice.

Nutrition

Calories: 322kcal | Carbohydrates: 26g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 490mg | Potassium: 336mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3094IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg