Spot Shrimp and Veggie Stir-Fry

Spot Shrimp and Veggie Stir-Fry

Spot shrimp quick, easy, and delicious!

Spot Shrimp and Veggie Stir-Fry | Sitka Salmon Shares

Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Serves: 4


  • For the Stir-Fry:
  • 3 tablespoons grapeseed oil, divided
  • 1 pound spot shrimp, peeled
  • 1 head broccoli, cut in florets
  • 2 bell peppers, thinly sliced
  • 1 red onion, sliced ½ inch thick
  • 3 cloves garlic, smashed or roughly chopped
  • 2 scallions, thinly sliced
  • 1 cup snow pea pods, cut in 1 inch pieces
  • 2 chile peppers (optional)
  • For the Sauce:
  • 1 tablespoon sambal oelek (or other chili garlic paste)
  • ½ cup low sodium soy sauce or tamari
  • ⅓ cup sweet chile sauce
  • 1 teaspoon minced or grated ginger
  • 2 tablespoons cilantro
  • ½ lime, juiced


For the Sauce

In a medium sized bowl, whisk together sauce ingredients. Set aside.

For the Stir-Fry

In a wok or large (preferably non-stick) skillet, heated over medium high heat, add 1 tablespoon grapeseed oil and toss spot shrimp to cook for 30 seconds to 1 minute, until just opaque. Set aside.

In wok or skillet, add broccoli florets and ¼ cup of water. Cover and allow to steam for 5-7 minutes, until just starting to become tender. Set aside.

Add grapeseed oil to wok or skillet once it is dry and add peppers, tossing for 1-2 minutes. Add onion slices and continue to cook peppers and onions until they see some color, but are still crunchy, about 2 minutes more. Add garlic cloves, scallions, snow pea pods and chile peppers, if using. Toss to coat. Cook for another 2-3 minutes until fragrant. Return broccoli to the pan, add ¾ of stir-fry sauce and toss together with other vegetables.

Serve veggies with spot shrimp over steamed rice with remaining sauce.

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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