Ocean-Fresh Shrimp with Crunchy Wok Greens
A vibrant stir-fry of crisp seasonal vegetables and juicy shrimp, quickly tossed in a light, savory sauce to preserve freshness, texture, and natural sweetness. Clean, balanced, and effortlessly satisfying. 🍤🥬
Ingredients
For the Stir-Fry:
1 lb. (450g) shrimp peeled and deveined.
2 tbsp vegetable oil (or any cooking oil)
1 red bell pepper, sliced.
1 yellow bell pepper, sliced.
1 cup broccoli florets
1 cup of snap peas
2 carrots, sliced.
1 onion, sliced.
3 cloves garlic, minced.
1 tbsp ginger, minced.
For the Sauce:
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Instructions:
Prepare the Sauce:
In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. Set aside.
Cook the Shrimp:
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
Add the shrimp and cook for 2-3 minutes on each side, until they turn pink and are cooked through. Remove shrimp from the pan and set aside.
Stir-Fry the Vegetables:
In the same pan, add the remaining tablespoon of oil.
Add the garlic and ginger and sauté for about 30 seconds until fragrant.
Add the onion, bell peppers, broccoli, snap peas, and carrots. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp.
Combine and Cook:
Return the cooked shrimp to the pan.
Pour the sauce over the shrimp and vegetables, stirring to coat everything evenly.
If using cornstarch mixture, add it now to thicken the sauce. Cook for another 1-2 minutes until the sauce has thickened slightly.
Serve:
Serve the stir-fry hot, over steamed rice or noodles if desired.
Enjoy your delicious, stir-fried vegetables with shrimp!
Classic White Wine Matches
Sauvignon Blanc – Marlborough, New Zealand
Zesty citrus, gooseberry, and herbal notes lift the sweetness of shrimp and cut cleanly through the stir-fried vegetables, keeping the pairing vibrant and refreshing.
Pinot Grigio / Pinot Gris – Triveneto, Italy
Crisp and delicate with pear and green apple tones, offering a clean, neutral backdrop that lets the freshness of the vegetables and shrimp shine.
Albariño – Rías Baixas, Spain
Bright acidity with citrus and subtle saline notes enhances the natural sweetness of shrimp and echoes the dish’s light, savory character.
Müller-Thurgau Trocken – Meersburg, Lake Constance, Germany
Soft floral aromas and gentle fruit, balanced by fresh acidity, create an easy, harmonious pairing that complements without overpowering.
Prosecco Brut – Veneto, Italy
Lively bubbles and crisp apple notes cleanse the palate between bites, adding a refreshing, celebratory touch to the dish.