Chinese Stir Fried Curried Shrimp
Transport your taste buds to a fusion of bold flavors with this quick and easy Chinese Stir Fried Curried Shrimp recipe. Juicy shrimp are stir-fried to tender perfection and paired with vibrant vegetables like bell peppers, carrots, and onions, all infused with aromatic garlic, ginger, and a punchy curry powder. A savory soy-oyster sauce blend, thickened with cornstarch, ties everything together in a glossy, flavorful coating that perfectly complements the natural sweetness of the shrimp. Ready in just 25 minutes, this one-pan dish is a weeknight dinner dream—serve it over fluffy white rice for a complete meal. Perfect for seafood lovers and fans of Asian-inspired cuisine, this colorful stir-fry is as visually appealing as it is delicious!
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 2 tablespoons Cooking oil (neutral, such as vegetable oil)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated or minced)
- 1 medium Yellow onion (sliced)
- 2 medium Bell peppers (sliced, any color)
- 1 large Carrot (julienned or thinly sliced)
- 2 teaspoons Curry powder
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar
- 3 tablespoons Water
- 1 teaspoon Cornstarch
- 2 stalks Scallions (sliced for garnish)
- 4 cups Cooked white rice (for serving, optional)
Instructions
Clean and pat the shrimp dry with paper towels. Set aside.
In a small bowl, mix the soy sauce, oyster sauce, sugar, and water. Dissolve the cornstarch into the mixture and set aside.
Heat the cooking oil in a large wok or skillet over medium-high heat.
Add the garlic and ginger to the hot oil and stir-fry for 30 seconds until fragrant.
Add the sliced onion, bell peppers, and carrot. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still crisp.
Push the vegetables to the sides of the wok. Add the shrimp to the center and sprinkle with curry powder. Stir-fry for 1-2 minutes until the shrimp are pink and cooked through.
Pour the sauce mixture over the shrimp and vegetables. Stir well to coat everything evenly. Allow the sauce to thicken for 1-2 minutes.
Remove from heat and garnish with sliced scallions.
Serve hot over cooked white rice, if desired.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3972 mg | 173% | |
| Total Carbohydrate | 278.0 g | 101% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 26.7 g | ||
| Protein | 150.8 g | 302% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 384 mg | 30% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2904 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
