Main Dishes

Spicy Shrimp & Vegetable Stir Fry Recipe

This summer I’m participating in the Simply Asia Recipe Challenge. I was asked to create an entree, side dish and appetizer for the challenge using Simply Asia products that were provided to me. For my entree, I made this Spicy Shrimp & Vegetable Stir-Fry. I’m a seafood fanatic and love shrimp in just about anything. I used Simply Asia Sweet & Spicy Saigon Seasoning & Spicy Kung Pao Stir-Fry Sauce mixed in with fresh veggies and shrimp. To add another kick,  I put the veggie & shrimp mixture over a bed of Singapore Street Noodles in Classic Curry. I added cashews for an extra bit of crunch!

Spicy Shrimp Stir Fry

Yield: 4

Spicy Shrimp & Vegetable Stir Fry

Ingredients:

  • 1 tbsp. olive oil
  • 1 cup carrots, sliced
  • 2 cups broccoli florets
  • 1 red pepper, chopped
  • 1 cup snow peas, trimmed
  • 3 green onions, chopped
  • 2 cups mushrooms, sliced
  • 2 ½ cups shrimp, uncooked
  • 1 tsp Simply Asia Sweet and Spicy Saigon Seasoning
  • ½ cup cashews, plain
  • 1 package Simply Asia Spicy Kung Pao Stir-Fry Sauce
  • 2 packages of Simply Asia Singapore Street Noodles in Classic Curry (or your favorite flavor)

Directions:

  1. Heat oil in a large frying pan (or wok) over medium heat. Add broccoli florets and carrots and saute, stirring occasionally, for about 5 minutes.
  2. Add red pepper, snow peas, green onions, mushrooms and Sweet & Spicy Saigon Seasoning to the pan. Continue to saute for another 7 minutes, until vegetables are softened.
  3. Add in the shrimp and cook for another 5 minutes, or until shrimp turns pink. Add in the Spicy Kung Pao Stir-Fry Sauce and the cashews and stir.
  4. Prepare Singapore Street Noodles according to package directions.
  5. To serve, add the noodles to a plate and top with shrimp & veggie mixture. Serve hot.

Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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