Shrimp & Shiitake Stir-Fry

EatingWell Serves Two

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Pink shrimp, red cherry tomatoes and bright green snow peas make this stir-fry as pretty as it is tasty. If you like, substitute asparagus, cut into 2-inch lengths, for the snow peas. Serve with rice noodles and a salad of thinly sliced cucumbers and rice vinegar.

Shrimp & Shiitake Stir-Fry

Makes: 2 servings, about 2 cups each

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  • 1/4 cup dry sherry, or Shao Hsing rice wine (see Notes)
  • 2 tablespoons oyster sauce, (see Note)
  • 1 teaspoon hot sauce, such as sriracha (see Note)
  • 1/2 teaspoon cornstarch
  • 3 teaspoons canola oil, divided
  • 8 ounces raw shrimp, (21-25 per pound), peeled and deveined
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 4 ounces shiitake mushroom caps, sliced (about 2 cups)
  • 1 cup halved cherry tomatoes
  • 1 cup snow peas, strings and stems removed, cut in half (about 4 ounces)
  • 1/2 teaspoon toasted sesame oil


  1. Combine sherry (or rice wine), oyster sauce, hot sauce and cornstarch in a small bowl.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp in a single layer and cook, turning once, until pink and curled, 1 to 2 minutes per side. Transfer to a plate.
  3. Add the remaining 1 teaspoon oil, garlic and ginger to the pan; cook, stirring constantly, until fragrant but not browned, 15 to 30 seconds. Add mushrooms, tomatoes and snow peas and cook, stirring constantly, for 30 seconds. Continue cooking, stirring once or twice, until the vegetables are beginning to soften, about 1 minute more. Add the oyster sauce mixture and stir to coat. Cover and cook until the sauce is thickened, about 1 minute. Add the shrimp, cover and cook until the vegetables are tender-crisp, 30 seconds to 1 minute more. Remove from the heat and stir in sesame oil.

Tips & Notes

  • Notes: The “cooking sherry” sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.
  • Shao Hsing (or Shaoxing) is a seasoned rice wine available in the Asian section of some markets.
  • Oyster sauce is a richly flavored Chinese condiment made from oysters and brine. Vegetarian oyster sauces substitute mushrooms for the oysters. Both can be found in large supermarkets or at Asian specialty markets.
  • Sriracha, a Thai chile sauce, can be found in the Asian section of some large supermarkets and at Asian markets.


Per serving: 273 calories; 10 g fat (1 g sat, 5 g mono); 168 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 22 g protein; 4 g fiber; 346 mg sodium; 649 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Iron (25% dv), Vitamin A (20% dv), Potassium (18% dv).

Carbohydrate Servings: 112

Exchanges: 3 vegetable, 2 1/2 very lean meat, 1 1/2 fat

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Recipe Categories

Cooking for 2
Ease of Preparation
Total Time
45 minutes or less
Main Ingredient
Preparation/ Technique

EatingWell Serves Two
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