Shrimp Chop Suey: A Savory, Colorful Stir-Fry

The beauty of a simple stir-fry lies not only in its vibrant, fresh ingredients but also in its versatility. Shrimp chop suey is a perfect example a delightful, aromatic dish that combines succulent shrimp with a variety of crisp vegetables, all coated in a savory sauce that dances on your taste buds. The dish has its roots in Chinese-American cuisine, where it was invented as a way to use up leftover vegetables and meats, but over the years, it’s evolved into a beloved go-to recipe for busy weeknights.

Whether you’re cooking for a family dinner or impressing guests with an easy-to-make yet elegant dish, shrimp chop suey offers a balance of flavors and textures that satisfy every palate. With a few pantry staples and fresh ingredients, you can recreate this vibrant dish right in your kitchen.

In this article, we’ll take you step by step through the process of making shrimp chop suey, while also sharing tips and tricks to ensure your dish turns out perfect every time.

Ingredients for Shrimp Chop Suey

The beauty of shrimp chop suey lies in its simplicity and flexibility. Most of the ingredients are common in Chinese cuisine, and a well-stocked kitchen will already have many of them on hand. However, freshness is key—especially when it comes to the vegetables and the shrimp.

Here’s what you’ll need:

Ingredient	Quantity	Notes
Shrimp (peeled and deveined)	1 lb (450g)	Fresh or frozen shrimp works well, but thaw if frozen.
Bell peppers	1 red, 1 yellow	Fresh, crisp, and colorful peppers bring sweetness and crunch.
Onion (yellow or white)	1 medium	Thinly sliced to add depth of flavor.
Carrot	1 medium	Julienned or thinly sliced for easy cooking.
Celery	2 stalks	Thinly sliced for a crunchy texture.
Snow peas or snap peas	1/2 cup	Crisp and slightly sweet—perfect for chop suey.
Garlic	3 cloves	Minced for a fragrant, aromatic base.
Fresh ginger	1 tbsp	Finely grated for a zingy, warm flavor.
Soy sauce (low sodium)	3 tbsp	Provides the salty, umami flavor—use low sodium to control salt.
Hoisin sauce	1 tbsp	Sweet and tangy, adding a rich flavor to the sauce.
Cornstarch	1 tbsp	For thickening the sauce slightly.
Chicken or vegetable broth	1/2 cup	For creating the savory stir-fry sauce.
Sesame oil	1 tbsp	Adds a toasted, nutty finish to the dish.
Vegetable oil	2 tbsp	For frying the shrimp and vegetables.
Salt & pepper	To taste	For seasoning the dish to perfection.
Cooked rice (optional)	For serving	A great base to serve the shrimp chop suey over.

Choosing the Best Ingredients

Shrimp: Opt for fresh shrimp when possible. If you’re using frozen shrimp, ensure they are completely thawed before use. Shrimp should be pinkish in color and firm to the touch, without any strong fishy odor.
Vegetables: Fresh, seasonal vegetables make all the difference. Choose bell peppers with a vibrant color, crunchy carrots, and crisp celery. Avoid overcooking the vegetables—texture is key.
Sauces: Hoisin sauce is the star for that deep, sweet umami flavor, while soy sauce provides the salty base. If you don’t have hoisin, you can substitute with a mix of soy sauce, honey, and a dash of vinegar for sweetness and tang.

Step-by-Step Instructions for Making Shrimp Chop Suey

With all your ingredients ready, it’s time to start cooking. This recipe comes together quickly, so make sure you have everything prepped and ready to go before you start cooking.

Step 1: Prepare the Ingredients

Begin by prepping all your vegetables and shrimp. For the vegetables, slice the bell peppers, onion, and carrot into thin strips. Cut the celery stalks into small, diagonal pieces, and snap off the ends of the snow peas. Mince the garlic and grate the ginger. Set all your ingredients aside in separate bowls—this will make cooking much faster.

For the shrimp, if they are frozen, thaw them under cold water, then peel and devein them. Use paper towels to pat the shrimp dry, removing any excess moisture.

Step 2: Make the Stir-Fry Sauce

In a small bowl, mix together the soy sauce, hoisin sauce, cornstarch, and chicken broth. Stir until the cornstarch is fully dissolved. This mixture will create a glossy, flavorful sauce that binds everything together in the stir-fry.

Step 3: Cook the Shrimp

Heat a wok or large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Add the shrimp in a single layer once the oil is hot. Cook the shrimp for 1-2 minutes per side, or until they turn pink and opaque. Be sure not to overcook them! Once cooked, transfer the shrimp to a plate and set aside.

Step 4: Sauté the Vegetables

IAdd another tablespoon of vegetable oil to the same pan. Toss in the garlic and ginger, stirring constantly to avoid burning. After about 30 seconds, add the onion, carrot, and celery. Stir-fry for 3-4 minutes until the vegetables start to soften but still retain some crunch. Add the bell peppers and snow peas, continuing to stir-fry for an additional 2 minutes.

Step 5: Combine the Shrimp and Sauce

Return the cooked shrimp to the pan, and pour the sauce mixture over the shrimp and vegetables. Stir everything together so that the shrimp and vegetables are evenly coated in the sauce. Let it cook for another 2 minutes, allowing the sauce to thicken slightly. Once the sauce has a glossy, slightly thick consistency, you’re ready to serve!

Step 6: Serve and Enjoy

Serve the shrimp chop suey immediately, either on its own or over a bed of steamed white rice. Garnish with chopped green onions or a sprinkle of sesame seeds for added flavor and crunch.

Expert Tips for Perfecting Shrimp Chop Suey

1. Shrimp Cooking Tips

Always dry your shrimp before cooking. Excess moisture can cause the shrimp to steam rather than sauté, resulting in a less flavorful texture.
If you’re not a fan of shrimp, you can substitute with chicken, beef, or even tofu for a different protein.

2. Vegetables

Feel free to experiment with other vegetables you have on hand. Mushrooms, baby corn, and bok choy all work wonderfully in this dish. Keep the vegetables crisp to maintain their texture and color.
To prevent the vegetables from getting soggy, don’t overcrowd the pan. Cook them in batches if needed.

3. Adjusting the Sauce

If you prefer a spicier kick, you can add a splash of sriracha or a sprinkle of red pepper flakes to the sauce mixture.
For a sweeter version, add a teaspoon of sugar or honey to the sauce, balancing out the salty soy sauce.

4. Timing

Stir-frying happens quickly. Have all your ingredients prepped before you start cooking to ensure a smooth, fast process.

Frequently Asked Questions (FAQ)

Can I make shrimp chop suey with frozen shrimp? Yes! Frozen shrimp work well for this recipe. Be sure to thoroughly thaw them and pat them dry before cooking.

What vegetables can I use in shrimp chop suey? You can use a variety of vegetables like mushrooms, baby corn, or even zucchini. Don’t hesitate to get creative with whatever you have available.

Is it okay to use a different sauce instead of hoisin? Absolutely! If you don’t have hoisin sauce, you can substitute with a combination of soy sauce, honey, and a little vinegar for sweetness and tang.

Can I make shrimp chop suey in advance? While stir-fries are best fresh, you can make this dish ahead and store it in the fridge for up to 2 days. Just reheat gently on the stovetop.

Can I add extra spices to the recipe? Definitely! If you enjoy spicy food, you can add chili flakes, sriracha, or a dash of hot sauce to the stir-fry.

Conclusion

Shrimp chop suey is an incredibly versatile and satisfying dish. It’s quick, easy, and packed with flavor, making it an ideal choice for busy weeknights or when you want to impress guests with minimal effort. The combination of tender shrimp, crisp vegetables, and savory sauce will leave your taste buds dancing with joy.

Feel confident experimenting with different ingredients and flavors. Add your favorite veggies, try different sauces, or even swap out the shrimp for another protein. Whatever you choose, this dish will be a hit every time.

Happy cooking, and enjoy the simplicity and deliciousness of shrimp chop suey!

Suggestions for Outbound Links: