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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I could live on shrimp and am always looking for new recipes. This was delicious and quick to make. I can’t find szechuan sauce where I live, but I used hoisin sauce and added hot peppers and garlic and it turned out great.
Thank you!
I could live on shrimp and am always looking for new recipes. This was delicious and quick to make. I can’t find szechuan sauce where I live, but I used hoisin sauce and added hot peppers and garlic and it turned out great.
Thank you!
I wish. Y’all would put these recipes on a page that is easy to copy. I can’t even save the recipe on my phone.
If you’re on your phone, jus keep the browser open while you’re cooking. The recipe will be right there.
Or you can copy/paste the recipe into an email to yourself.
This is an older recipe and I am working on reformatting all of my 2500+ recipes into a new format and am about 75% done.
The photos of this colorful recipe have engaged my #nomnomnom switch!
I’m making this tonight, but I think I’m going to the vegetables a little before I add the shrimp because I hate overdone shrimp. I’m not sure the broccoli and green beans will take the same time as the shrimp.
I like my veggies very crisp but yes, use your judgment on the timing of things and when to add what. Enjoy!
Hi there, I’m thrilled to try this recipe but my partner and I can’t do too spicy. Do you have a good substitute for the Szechuan or a way to turn it down?
I would just look for a jarred sauce in the Asian aisle of your grocery store that looks like you’d be okay with and use that; or try a milder Szechuan.
Yes, Averie I have a wicked shrimp allergy also. Usually, I wear gloves to handle them but can eat them. Got a few bad ones this week from a “gourmet” place. Ended up with a rash like a raspberry all over. When that got done, joint pain and swollen hands and ankles. Since then I have read about shrimp. If people would read about them, they’d probably never eat them again. Victims of industrial fishing.
I feel for you, with the allergy. I suddenly became deathly allergic to bananas. I now look at fruit salads and baked breads with the upmost skepticism. I too have ate them my whole life and then suddenly one day swelled up like a blowfish. Thanks for the recipe I will have to try.
Wow…you are one of very few people who truly understands the phenomenon of sudden allergy. You have an anaphalatic allergy to the latex family it sounds like. Bananas, mangoes, kiwi, rubber gloves..they all run in the same family. Although I am not *as allergic* to crab or other shellfish as I am to shrimp, I still get really itchy and funny feeling in the presence of any of them. I feel for you with your allergy/allergies!
It still counts as a stir fry in my oipnion, as you clearly stir fried the veggies. I also cook rice separately, usually in my trusty, adorable rice cooker. That dinner looks really yummy, I must try that BBQ tofu.On most days I pack leftovers for next day’s lunch, thank goodness my workplace has a kitchen, complete with a fridge, freezer, and microwave. Of course I need to make a huge batch of dinner, or else there won’t be any leftovers after my BF is finished.
You can’t beat a 15 minute meal!!
This stir-fry looks soooo good! I can’t wait to give it a try! :)
Thanks for the pin, too!