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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This. Looks. Amazing.
So your head didn’t fall off this time?!
No but I wore rubber gloves and long sleeves while I was cooking it and I got itchy! I still need your afternoon photography set up!
Loooooooooove stir fries!!! Water chestnuts and baby corn are my favourite thing to put in them. I can handle a good amount of spice … I like spicy!
I love baby corn too…they’re a love it or hate it food, I’ve come to realize.
This is my kind of stir-fry. I love these flavors and shrimp? YES, please!
This looks fantastic! I love a good stirfy…especially with shrimp!
I’m seeing shrimp all across the blogosphere. I think it’s a sign. I’ll be making some soon too! Great recipe!
Oh my goodness that looks delicious!
Brooke
http://www.MarvelousLoveBlog.com
I like a bit of spice but no tongue burning round here please!!!!
I used to love stir fries, but I haven’t been able to find a good sauce. My tongue is a total wimp and the slightest heat takes away all taste and just leads to a burnt tongue for me. I have tried out different dressings and sauces, but I just can’t find one that’s really good to me. I just need to experiment some more!
I love stir fries too, we have them quite often because they’re so quick and perfect when we come home late from work. I love spicy too but have to tone it down a bit for my boyfriend!
I love stir-fries for the exact same reasons :) And, because I live for veggies ;)
Also I love hot and spicy food, though I have to say I just overdid it with my dinner. A whole chilli including the seeds PLUS cayenne pepper in a 1-person-dish is a bit too much…
I overdid it with a batch of pepper jelly I made…jalepenos, serrano chiles, red and green peppers..call the fire dept :)
haha, but it´s kinda like a cleanse, isn´t it?
I think it’s going to be stir fry for dinner tonight actually. I love spice. The hotter, the better.
Another reason you need to come out here…we can eat spicy food together! and drink wine :)
How did you know that I needed a good stirfry recipe? And another lovely photo of your pepper jelly:) I just bought a giant bag of Lundberg Sweet Brown Rice and can’t wait to make the fried rice too.
Lundberg is great! And I have another pepper jelly recipe coming up soon :)
This sounds wonderful! For me stir fry is no good unless you spend half the dinner with the sniffles and sweating. :-)
That stinks about the allergy. I can’t imagine having something you love suddenly make you so ill.
It was day and night. Even just cooking this I got a little bit itchy and I even wore rubber gloves and long sleeves!
BEAUTIFUL stir fry!!! I want! I love stir fry. Its my favorite go to meal. Easy to switch up, easy to use what you have on hand. I think I’m a medium gal
Medium gal that brinner’s on the regular :) Will never forget that Erica-ism. xoxo
I never used to like spicy until about this past year or so. These days hot sauce goes on just about everything and I love love love it. Also been purchasing hot salsa instead of mild and I even made spicy chocolate coconut butter yesterday mmmm! This looks like a typical weeknight dinner for me!
I saw that come up in my Reader…off to see it next…
The stir fry looks great, lots of veggies and color. I used to adore shrimp in my non vegan days, but now the smells of it cooking does nothing for me. Too bad on the shellfish allergy, I’ve heard it’s common to develop later in life, what a PITA!
I’m a fan of lots of spice, make it hot and kicky! :-)
The #1 downfall of the recipe (or of any fish or shellfish or seafood) is the smell of it that….lingers.