Shrimp Stirfry

Shrimp Stirfry

ms.kingsley 0

"I actually learned how to make this in a high school food and nutrition class and loved it!"
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30 m servings 507 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 73.3g
  • 24%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 896 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat sesame oil and olive oil in a large wok or frying pan over medium heat; cook and stir shrimp and onion in the hot oil until coated. Mix mushrooms, green bell pepper, and garlic into shrimp mixture, stirring constantly. Add ginger and stir.
  2. Pour water and oyster sauce into shrimp mixture; simmer until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 minutes. Stir well.
  3. Mix noodles and bean sprouts into shrimp mixture; toss to combine. Cook until noodles are heated through, 2 minutes. Toss again.



what are fresh chinese noodles

This was so easy and tasted so good! I couldn't find Chinese wheat noodles so I had to make a few small adjustments. I served this with rice. We don't care for bean sprouts so I used celery f...

I followed the recipe - maybe added a bit more oyster sauce and it turned out really good - my hubby even liked it and he usually doesn't like my stirfrys - we had it over ramen noodles - and al... flavor.