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Vegetable Shrimp Stir-Fry

 Vegetable Shrimp Stir-Fry
Tossed in a wok or sizzled in a skillet, this stir-fry couldn't be simpler. Sesame oil and seeds add a delicate, nutty flavor to crisp vegetables and tender shrimp. —Athena M. Russell, Florence, South Carolina
6 ServingsPrep/Total Time: 25 min.


  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 4 teaspoons canola oil, divided
  • 2 green onions, sliced
  • 1/2 pound fresh snow peas, trimmed
  • 1 can (8-3/4 ounces) whole baby corn, drained
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons sesame seeds, toasted
  • Thick rice noodles, optional


  • In a small bowl, combine the first six ingredients until smooth; set
  • aside.
  • In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil for 2-3
  • minutes or until shrimp turn pink. Remove with a slotted spoon and
  • keep warm.
  • Stir-fry the onions in remaining oil for 3 minutes. Add the peas and
  • corn; stir-fry 2-3 minutes longer or until vegetables are

2 of 2

Vegetable Shrimp Stir-Fry (continued)

Directions (continued)

  • crisp-tender. Add garlic and gingerroot; cook 1 minute longer.
  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Add shrimp; heat through.
  • Sprinkle with sesame seeds. Serve with rice noodles if desired.
  • Yield: 6 servings.
Nutritional Facts: 1 cup (calculated without rice noodles) equals 179 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 676 mg sodium, 11 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.