Shrimp Chop Suey is a quick and colorful stir-fry loaded with crisp vegetables, tender shrimp, and a savory soy-based sauce. It's one of those dishes that feels both comforting and versatile, and you can serve it over rice, toss it with noodles, or mix and match the veggies with whatever you've got in the fridge.
Love easy takeout shrimp recipes? Try my copycat version of the Panda Express honey walnut shrimp!
Recipe Essentials
- 🍽️ Course: One Pot Dish
- ⏱️ Cooking Time: less than minutes
- 🍴 Servings: 4 - 6
- 🧄 Flavor Profile: Savory, umami-rich, with a balance of sweetness from mirin and oyster sauce plus fresh notes from garlic and ginger.
- 🍚 Best Served With: Steamed rice for a classic takeout-style meal, or tossed with noodles when you want something heartier.
- 🧊 Make Ahead?: Best enjoyed fresh for crisp veggies and tender shrimp, but you can prep the sauce and chop vegetables in advance to save time.
From Our Kitchen to Yours
Whenever my husband and I go out to a Chinese restaurant, I almost always order chop suey-it's my go-to comfort dish. I love it so much that I finally decided to try making it at home.
Along the way, I learned more about this stir-fry's history. While it has roots in Chinese-American cooking, you'll also find variations in Filipino cuisine and home kitchens around the world.
My version keeps the shrimp juicy, the vegetables crisp, and the sauce glossy and flavorful. And honestly? I think it rivals the restaurant plate I used to order every single time, just like this shrimp yakisoba recipe.
Jump to:
Ingredients
- Shrimp: The star protein of this dish, shrimp cook quickly and soak up the savory sauce while adding a naturally sweet, briny flavor. You can use fresh or frozen shrimp. If frozen, thaw them out ahead of time and drain them very well. You might also try this shrimp lo mein recipe.
- Edamame: Not always a traditional addition, I find these tender soybeans add protein, texture, and a pop of bright green color that balances the stir-fry.
- Vegetables: A colorful mix of bean sprouts, carrots, bok choy, bell pepper, and broccoli adds crunch, sweetness, and hearty texture to the stir-fry. Feel free to swap them out with any others you like or need to use up.
- Aromatics: White onion and scallions provide freshness and mild sweetness, while garlic and ginger infuse the sauce with warmth and signature flavor
- Mirin: While not traditional in chop suey (which more often uses Shaoxing wine, dry sherry, or rice wine), mirin adds a subtle sweetness and depth. This recipe is adjusted to balance that sweetness so the flavors stay savory and harmonious.
- Cornstarch: Thickens the sauce so it clings to the shrimp and vegetables.
- Soy Sauce: The savory backbone of the dish.
- Oyster Sauce: Brings rich umami and a glossy finish to the sauce.
- Dark Sesame Oil: A finishing touch for toasty, nutty aroma. We add just a touch as too much may add a bitter flavor.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Chicken or Pork: 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. You can also try this traditional chop suey recipe instead.
- Vegetarian: Skip the shrimp and add tofu or extra edamame for protein. You will also need to swap oyster sauce for a mushroom-based oyster sauce.
- Swap the Base: While we prefer rice, you can easily switch the base and use noodles, quinoa, or even cauliflower rice instead.
- Milder: To make this dish more family-friendly, you can omit the red pepper flakes.
- Extra Spicy: For more heat, sliced jalapeno or dried chilies to cook with the vegetables.
- Gluten-Free: Replace soy sauce with tamari and choose a gluten-free oyster sauce.
For another easy Asian-style shrimp recipe, try this shrimp stir fry!
How to Make Shrimp Chop Suey
To get started making your chop suey shrimp, grab all your ingredients, chop up your veggies, and start cooking your rice. You're also going to want to start boiling a pot of water and prepare a water bath to cook the vegetables.
Step 1: Make the Sauce. Whisk together the sauce ingredients, except the cornstarch. Once well mixed, add the cornstarch and stir until combined. Remove a ¼ cup.
Step 2: Prep the Shrimp. Add the shrimp to a bowl and add the ¼ cup of sauce.
Step 3: Blanch the Vegetables. Add the 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.
Step 4: Sauté the Vegetables. Add the canola oil to the wok. Add in the carrots, edamame, bell pepper, broccoli, and onion. Sauté for 4 minutes.
Step 5: Add the Shrimp. Push the veggies to the side of the wok and add the shrimp to the center. Cook for 1 minute and then turn the shrimp.
Step 6: Finish the Dish. Pour in the remaining sauce and lower the heat to a simmer. Stir in the bok choy, bean sprouts, and scallions. Cover and let simmer for 5 minutes. Serve and enjoy.
Recipe Tips
- Blanch & Shock: My recipe gives sturdier veggies like broccoli or carrots a 30-second blanch followed by an ice bath. This locks in their bright color and prevents them from releasing excess liquid in the wok. Short on time? Skip this step and go straight to stir-fry - just keep the heat high.
- Wok Heat Matters: A properly heated wok (or large skillet) should show wisps of smoke or sizzle when you flick in a drop of water.
- More Sauce: If you're serving over noodles instead of rice, you might enjoy more sauce. Make 50-100% more sauce so everything stays glossy and well-coated.
- Quick Blanch: Be sure you place your blanched vegetables in the ice water IMMEDIATELY when you reach the 30-second mark. We will be cooking them again and don't want them overly soft.
- Cooking the Shrimp: Only cook the shrimp for a minute before adding the sauce to ensure that they don't overcook.
Serving Suggestions
- With Rice: The classic pairing - fluffy white rice, brown rice, or jasmine rice soak up the glossy sauce perfectly.
- Over Noodles: Lo mein, rice noodles, or even ramen make a hearty base. Just remember to increase the sauce by 50-100% so the noodles are well-coated. If you like spicy, try it with these chili oil ramen noodles.
- Family-Style Dinner: Bring the wok right to the table and serve alongside other favorites like air fryer egg rolls, wonton soup, or chicken fried rice for a complete "takeout night at home."
- Make It a Bowl: Layer chop suey over rice, then top with fresh herbs (cilantro, Thai basil, or scallions) and a drizzle of chili oil or sesame seeds for a customizable bowl.
Shrimp Chop Suey Recipe FAQs
You can store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it in an airtight, freezer-safe container for up to 3 months.
Add some oil to a wok on medium heat. Then add the leftover chop suey and cook until heated through.
Yes, you can prep some of it ahead, but I'd wait to cook it until you're ready to eat. You can make the sauce, prep and blanch the vegetables, and store each component separately in the refrigerator for 1-2 days. This keeps the veggies crisp and the shrimp tender when served.
How to Make Video
Shrimp Chop Suey
Ingredients
- 1 lb deveined shrimp
- 3 carrots sliced
- 1 cup edamame
- ¼ cup bean sprouts
- 8 ounces 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 or grated ginger
- 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.
- 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.
Prep Vegetables
- 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.
Cook
- 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. Cover and let simmer for 5 minutes.
- Serve with rice or noodles and garnish with sesame seeds. Enjoy every bite!
Notes
- Blanch & Shock Veggies: For extra bright and crisp vegetables, give broccoli or carrots a quick 30-second blanch followed by an ice bath before stir-frying. Short on time? Skip this step and cook everything directly in the wok.
- Adjust the Sauce: When serving over noodles instead of rice, double the sauce for the best glossy coating.
Leave a Reply