Oregon Shrimp Stir Fry

Featured: Oregon Pink Shrimp

Chefs Sarah Kolesar and George Waldbusser


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


  • 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.