This shrimp chop suey recipe brings all of the flavors of your favorite Asian restaurant home to your kitchen. It's loaded with authentic flavors that every Chinese food lover will love.
Whenever my husband and I go to a Chinese restaurant, I always order chop suey. I love it so much that I thought I'd make it myself. I found an authentic recipe, and I have to say, it's absolutely delicious.
Shrimp Chop Suey Recipe
This was inspired by my other delicious Asian recipe on this site and pairs well with this amazing egg roll recipe.
Ingredients
This recipe uses several ingredients, but you'll find them all easily at your local grocery store.
- Deveined shrimp
- Sliced carrots
- Edamame
- Bean sprouts
- Chopped baby bok choy
- Sliced bell pepper
- Broccoli florets
- Sliced white onion
- Scallions
For the Sauce
- Minced garlic
- Ginger paste
- Cornstarch
- Vegetable broth
- Mirin
- Soy sauce
- Oyster sauce
- Sesame oil
- Coarse black pepper
- Red pepper flakes
For Serving
- Sesame seeds
- Basmati rice
See the recipe card at the end of the post for quantities.
Instructions
Although there are several ingredients to this recipe, it's actually quite easy. Broken down, the recipe becomes very simple.
Step 1: Cook the Rice
Prepare the rice according to the package directions. Set aside.
Step 2: Make the Sauce
Whisk all the sauce ingredients together in a bowl with a pour spout.
Step 3: Coat the Shrimp
Remove ¼ cup of the sauce and add it to a separate bowl with the shrimp and toss to coat.
Step 4: Blanch the Vegetables
Bring 3 cups of water to a boil. Meanwhile, prepare a large mixing bowl with ice and water.
Add the carrots, bok choy, peppers, onion, scallions, and broccoli to the boiling water and blanch for 30 seconds. Then, immediately remove them with a slotted spoon and add them to the ice water.
Step 5: Cook the Vegetables
Add canola oil to a wok over medium-high heat. Then, saute the blanched carrots, edamame, bell pepper, broccoli, and onions for 4 minutes.
Step 6: Cook the Shrimp
Push the sauteed vegetables to the side of the wok and add the shrimp to the center. Cook the shrimp for a minute, then turn.
Step 7: Finish the Dish
Add the sauce to the wok and lower the heat to a simmer. Then, stir in the vegetables. Cover and simmer for 5 minutes. Serve over rice and garnish with sesame seeds.
Hint: Be sure you only blanch the veggies for 30 seconds to avoid making them overly soft.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this shrimp chop suey recipe.
- Any White Rice: Basmati is preferred, but you can use any white rice you have on hand.
- Chicken Broth: If you don't have vegetable broth, chicken broth will work. It will only change the flavor slightly.
- Chicken: If you don't like shellfish, you can make this recipe with chicken or pork. Just adjust the cooking time to fully cook the meat.
Variations
Want to personalize this shrimp chop suey recipe? Here are some of my tried and true tips for changing up this recipe.
- Noodles or Rice - Switch how you serve this tasty dish
- Mild: If you prefer mild food, then omit the red pepper flakes.
- Extra Spicy: If you love heat, try adding sliced jalapeno or habanero peppers.
If you love recipes like this, you may also enjoy shrimp lo mein, cajun shrimp scampi, Shrimp Stir Fry or southern fried shrimp.
Storage
You can store this in an air-tight container in the refrigerator for up to 4 days. For longer storage, you can freeze it in an air-tight, freezer-safe container for up to 3 months.
What To Serve With Shrimp
Now, this meal can stand alone but incase you want a little more on your dinner table, We've created this most amazing list of shrimp sides and I'm confident that you'll find something that tickles your fancy.
Tips
I have a few simple tips here that will help you take this recipe from good to great.
- Be sure you place your blanched vegetables in the ice water IMMEDIATELY when you reach the 30-second mark or they'll get too soft.
- Only cook the shrimp for a minute before adding the sauce to ensure that they don't overcook.
FAQ
Do you have questions about shrimp chop suey? Here are some of the most commonly asked questions about this shrimp chop suey recipe.
It's a traditional Chinese dish of meat stewed and fried with bean sprouts, onions, and various vegetables served with rice.
Chop suey is usually served over noodles or rice.
When stored properly, it will last for up to 4 days in the refrigerator or up to 3 months in the freezer.
Add oil to a wok on medium heat. Then add the chop suey and cook until heated through.
Video
More Shrimp Recipes
Do you like shrimp? Here are some recipes you may also like to try.
Shrimp Chop Suey
Ready to get cooking? Remember that you can print this recipe if you would like.
Shrimp Chop Suey
Equipment
- saucepan with lid
Ingredients
- 1 lb deveined shrimp
- 3 carrots sliced
- 1 cup edamame
- ¼ cup bean sprouts
- 8 oz Baby Bok choy chopped
- 1 bell pepper sliced
- 2 cups broccoli florets
- 1 white onion sliced
- ¼ cup scallions
Chop Suey Sauce
- 2 teaspoon garlic minced
- 1 teaspoon ginger paste
- 2 teaspoon cornstarch
- ½ cup vegetable broth
- 2 tablespoon mirin
- ⅔ cup soy sauce
- 2 tablespoon oyster sauce
- 2 teaspoon sesame oil
- 1 teaspoon coarse black pepper
- ⅛ teaspoon crushed red pepper flakes
For Serving
- ½ tablespoon sesame seeds
- 3 cups basmati rice
Instructions
- Prepare rice according to package instructions and set aside until needed.
- Get out and measure your ingredients.
- Bring 3 cups of water to a boil and preheat a wok over medium high heat. Prepare a large mixing bowl with ice and water.
Prepare Sauce
- Combine all ingredients, except cornstarch, in a bowl with a pour spout.
- Whisk until blended.
- Add cornstarch.
- Stir until combined.
- Remove ¼ cup.
- Add to a separate bowl with the shrimp. Toss to coat.
- Prepare veggies. Cut carrot into ⅛” slices, roughly chop bok choy, bell pepper, onion, and scallions.
- Add carrots, bok choy, peppers, onion, scallions, and broccoli to the boiling water and blanch for 30 seconds.
- Immediately remove with a slotted spoon and add to the ice water.
- Add canola oil to the wok. Add in the carrots, edamame, bell pepper, broccoli, and onion. Sauté for 4 minutes.
- Push veggies to the side of the wok and add shrimp to the center.
- Cook for 1 minute, then turn the shrimp.
- Pour in the sauce. Lower the heat to a simmer.
- Stir in the bok choy, bean sprouts, and scallions.
- Stir until incorporated.
- Cover and let simmer for 5 minutes.
- Serve.
- With rice or noodles and garnish with sesame seeds. Enjoy every bite!
Notes
- Be sure you place your blanched vegetables in the ice water IMMEDIATELY when you reach the 30-second mark or they'll get too soft.
- Only cook the shrimp for a minute before adding the sauce to ensure that they don't overcook.
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