Yesterday was Fat Tuesday and although I could have have done a Cajun-inspired shrimp and rice stir fry, I went in the Asian direction instead.
This dinner went from skillet to table in less than 15 minutes and was a one pot special. Gotta love a speedy weeknight meal. Or a speedy any night meal.
It also was a freezer and refrigerator drawer use what I have on-hand special.
I used shrimp from the freezer that I thawed, an assortment of vegetables, some of which were fresh, some were previously frozen, doused it all in Szechuan sauce and a drizzle of oil.
That’s it and then I sauteed it for 5 minutes.
I portioned the food onto plates, put previously cooked rice into the same skillet, Szechuan sauce remnants and all, cracked an egg and stirred, and the fried rice was done in a hot second.
The family was in such a rush to eat, I didn’t take rice pictures so use your imagination. It’s rice.
The star of the meal was the meat and potatoes the shrimp and veggies, and it received rave reviews.
Skylar loved it and chugged about 16 ounces of water throughout the meal and told me how spicy it was, but how good it was.
I think the Szechuan sauce has a little ka-ka kick. Scott said that it was spicy but not ridiculously so.
Then again, my idea of spicy and yours may differ since I can eat Hot Pepper Jelly with jalepeno peppers and serano chiles by the spoonful.
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Szechuan Shrimp Stir Fry with Fried Rice
Ingredients
Shrimp and Vegetables
- 1 dozen medium shrimp, cleaned
- 3 to 4 cups mixed vegetables, broccoli, red pepper, green pepper, carrots, green beans, peapods, sugar snap peas, water chestnuts, mushrooms, baby corn, asparagus, etc.
- ⅔ cup Szechuan sauce], use [Szechuan sauce that’s an appropriate heat level for your taste
- 2 tablespoons olive oil, or sesame, peanut, or canola oil
Fried Rice
- 1 to 2 cups cooked rice, cook rice according to directions or use previously cooked, leftover rice, or bagged rice like Uncle Ben’s Ready Rice
- 1 to 2 tablespoons olive oil, or sesame, peanut, or canola oil
- 1 egg
- ½ cup diced vegetables, optional (carrots, peas, water chestnuts, mushrooms, peppers, bean sprouts, same vegetables used in stir fry, etc.)
Instructions
- Shrimp and Vegetables – Combine all ingredients in a wok or large skillet and cook for 4 to 6 minutes or until shrimp are done (opaque) and vegetables are tender. Remove from heat and place food on plates.
- Fried Rice – Drizzle wok or skillet with oil (it’s okay and preferable if there is leftover Szechuan sauce remnants in the skillet for flavor) add the rice, vegetables, crack the egg and stir.
- Cook for 3 to 5 minutes or until egg is done and the rice has begun to brown a bit. Serve immediately. Food is best warm and fresh but leftovers will keep airtight in the fridge for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Looks so great and easy using things that everyone probably has in their freezer!
Thanks, Bree…and yes, I try to make things that people don’t have to rush out and buy ingredients for :)
I am, in fact, a queen of stir-fries because they are so easy. Last night’s side dish was stir-fried cabbage with TJ’s “Island Teriyaki” sauce.
I took a few cooking classes pre-kid, and one of the attendees had had the same allergic reaction to shrimp as an adult. In the emergency room, they asked her what she’d eaten in the last few hours, and it was shrimp, peanuts, chocolate, and strawberries. The doctor said “okay, 4 of the most allergic items ever…”
YES on that stir fry…I know people (other than chocolate) who personally would end up in the ER from any one of those items. A childhood friend has a wicked strawberry allergy and peanuts, super common, and shrimp…yep.
Radomly developing food allergies are scary!
Yes they sure are!
Looks delicious! My other half would appreciate this very much, but not tonight as I have your Caribbean Coconut Rice with Garbanzos & Veggies planned ;-)
So happy you’re trying the Caribbean Coconut Rice with Garbanzos & Veggies…keep me posted!
Made it tonight (the Caribbean Coconut Rice) and it was outstanding! What a fantastic recipe! I used a Piri Piri Spice Mix that I had sitting in the cupboard- no idea what it actually is, but it sounded exotic enough ;-) – but apart from that I followed your recipe exactly. We both LOVED it and I am sure that it will become one of those dishes that I will make again and again; definitely a new favourite! I am almost embarrassed to admit that we polished off the whole pan, erm, yes, just between the two of us ;-) So delicious, yet so easy to make! Thanks for another fab recipe, Averie! xxx
So happy to hear you have a new face and glad you ate the whole pan…good for you!
You gotta love stir fries, whipped up with what you have on hand in the fridge!! So tasty!
LOVE spicy stuff. To the point that I wonder if I have dull taste buds because I can withstand a lot of heat…
I LOVE speedy weeknight meals! This looks incredible Averie :)
That looks amazing!! I love Asian flavors and shellfish. I’d be devastated if I couldn’t eat shellfish anymore. But the way my list of can’t have foods keeps mounting, it wouldn’t be a surprise at this point. Hopefully I can keep them in the menu for awhile.
Ever hear of 7 year allergies? Wonder if there’s any truth to it. Our cells are renewed after 10 years, so who knows. Science, please help us. :)
That’s weird, your comment ended up in spam. Unspammed. I’ve heard of 7 year allergies so by that logic, I should be about in the clear on shellfish but I’m too scared to try it out! I do miss shrimp and crab dip and lobster tails…so much!
You know, I have been wondering if that’s happening!! I noticed that I was leaving comments on blogs and they weren’t showing up after I submitted. I thought it was a fluke! Ugh. I have to figure out why this is happening. Thanks for confirming my suspicion. xo
I had it happen to me last year after I moved from Blogger to WP…I was fine for about a month and then randomly on about 10 blogs I NEVER had issues with, they went into spam. I emailed the blogger’s of those sites and sure enough, they were in their spam. Once they “cleared” me, I was generally fine. I even wrote to Askimet asking if there was something I could do. They replied to me as if I was speaking in foreign tongue. LMK if you find a legit fix.
Given my post today, you could say I like sauce and spicy. Actually, I put hot sauce on EVERYTHING. Including salad. I always have several bottles on hand – a mexican version, asian version, sweet and hot version….you get it. my mom got me a four flavor pack of this brand of hot sauce called “Ass Kicckin” hot sauce for x-mas. Just finished roasted garlic and next up is wasabi. Seriously genius. Wasabi and hot sauce.
And I just discovered my love of shrimp + I make stir fries like this daily = Must find szechwan sauce. Or make it, probably. That sodium is too much for me too.
Sorry to hear you can’t eat shrimp anymore! I LOVE stir fries! Anything that has all the needed food groups in one dish is something I am a huge fan of!
Your stirfry looks delicious! I love that you put it iin a jar, to cute! I think I’ll make one this week! The problem is I like it spicy and my family likes it dull. Boring!!!
sounds like dinner! I’m in!
I love your blog… I often follow without making any noise… but it’s funny, my daddy and his twin, and one of his nieces all just developed a shellfish allergy in the past year. they are all 40+, but still… it seems a bit young, and a weird sensation that you would actually develop something like that in life.
Such a vibrant, colorful stir fry! I am a seafood fan so would definitely make it with shrimp or any other shellfish. I have developed a taste for moderately spicy food but I don’t like a burn that lingers. I feel the same about the sodium content in commercial sauces and prefer to make my own.
That apple-glazed stir fry looks so good! Well, they all look good, but that one especially!
Who doesn’t love a quick and easy stir fry! This looks saucy and full of flavor, great go to recipe!