Shrimp a La Fong
Discover the irresistible allure of Shrimp a La Fong—a quick and flavorful stir-fry recipe that brings bold Asian-inspired flavors to your table in just 30 minutes. This dish features succulent large shrimp coated in cornstarch for a lightly crisp texture, paired with vibrant red bell peppers, snow peas, and fragrant aromatics like ginger and garlic. The star of the recipe is the luscious sauce, a harmonious blend of soy sauce, oyster sauce, honey, rice vinegar, and broth, adding a perfect balance of savory and sweet to every bite. Finished with a drizzle of sesame oil and a sprinkle of sesame seeds, this dish is best served over fluffy white rice for a complete, restaurant-quality meal that’s easy to make at home. Perfect for busy weeknights or entertaining, Shrimp a La Fong turns everyday ingredients into a memorable culinary experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Large shrimp (peeled and deveined)
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 1 tablespoon Fresh ginger (grated)
- 3 cloves Garlic cloves (minced)
- 1.5 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Honey
- 1 teaspoon Rice vinegar
- 0.25 cup Chicken or vegetable broth
- 1 Red bell pepper (sliced thinly)
- 1 cup Snow peas
- 2 Green onions (sliced thinly)
- 1 teaspoon Sesame oil
- 2 cups Cooked white rice (for serving)
- 1 teaspoon Sesame seeds (for garnish)
Instructions
In a medium bowl, toss the shrimp with cornstarch until evenly coated. Set aside.
In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and chicken or vegetable broth to create the sauce mixture. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink and slightly crispy on the edges, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the grated ginger and minced garlic, stirring continuously for about 30 seconds until fragrant.
Add the sliced red bell pepper and snow peas to the skillet. Stir-fry the vegetables for 2-3 minutes until they are crisp-tender.
Pour the prepared sauce mixture into the skillet and bring it to a simmer. Let it cook for 1-2 minutes to thicken slightly.
Return the cooked shrimp to the skillet and toss everything together to coat evenly in the sauce. Drizzle with sesame oil and sprinkle with sliced green onions.
Serve the Shrimp a La Fong over steamed white rice and garnish with sesame seeds for a finishing touch. Enjoy!
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 25.6 g | ||
| Protein | 129.4 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1990 mg | 42% | |
*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.
