Oregon Shrimp Stir Fry
Featured: Oregon Pink Shrimp
Chefs Sarah Kolesar and George Waldbusser
Ingredients
Serves 4
- 2 cups rice, cooked
- 1 lb Oregon pink shrimp, defrosted and rinsed
- ½ onion, chopped
- ½ bag mixed frozen veggies (peas, carrots, corn, beans, etc.) plus 1 cup of fresh chopped veggies (squash, peppers, cauliflower, etc.)
- ½ cup sweet chili sauce (more to taste)
- 1tbs soy sauce
- 1/3 cup light cooking wine
- Salt and pepper
- Lime wedges
- Sliced scallions (1 per serving for garnish)
- Sliced baby bok choi (1 head per serving for garnish, can substitute cabbage or bean sprouts)
- Toasted peanuts (optional)
- Cooking oil
Instructions
- Cook the rice.
- Heat 1 tbsp cooking oil over medium high heat in a large skillet. Add chopped onion and sauté for 5 mins. Add other veggies and cook until warm and slightly softened.
- Remove from pan and set aside.
- Heat 1 tbsp cooking oil over medium high heat in same large skillet and add the drained shrimp. Cook until hot, about 5 mins. Drain excess liquid.
- Add veggies, sweet chili sauce, soy sauce, and cooking wine, stir until combined and heated through. Season with salt and pepper to taste.
- Plate over rice, garnish with lime wedges, scallions, bok choi and/or peanuts.
- Enjoy!!
Note: This is a great “glamping” meal, and can include as many veggies and spices as you’d like.