I’ve always got a soft spot for those takeout-style dishes you can whip up in your own kitchen. Chop Suey Shrimp Recipe is one of my all-time favorites!
There’s something so satisfying about the vibrant veggies, tender shrimp, and that savory sauce that gets all glossy and delicious.
And while its origins might have a little mystery, there’s no doubt that chop suey is here to stay in home kitchens across the world.
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Key Takeaways
- Chop suey is a versatile and delicious stir-fry dish that’s easy to make at home.
- Shrimp adds a fantastic source of protein to this classic recipe.
- Using fresh, seasonal vegetables is key for the best flavor and texture.
- Don’t be afraid to experiment with variations, it’s easy to customize!
Chop Suey Shrimp Recipe
Let’s break down how to make a restaurant-worthy shrimp chop suey that won’t have you reaching for the takeout menu again.
Ingredients
Here’s where you can get a little creative, but let’s start with the basic building blocks:
| Ingredient | Amount | Notes |
|---|---|---|
| Shrimp | 1 pound | Peeled and deveined, medium-sized is great |
| Onion | 1 medium | Yellow or white onion works |
| Garlic | 2-3 cloves | Minced |
| Ginger | 1-inch piece | Grated or finely minced |
| Bell Peppers | 1 red, 1 green | Sliced |
| Carrots | 2 medium | Julienned or diced |
| Broccoli | 1 head | Cut into florets |
| Soy Sauce | 3 tbsp | |
| Oyster Sauce | 2 tbsp | |
| Sesame Oil | 1 tsp | |
| Cornstarch | 1 tbsp | |
| Vegetable Oil | 2 tbsp | For cooking |
| Water or Broth | 1/2 cup | Chicken or vegetable broth both work |
Equipment
You don’t need a ton of specialized gear:
- Large skillet or wok: This is where the magic happens!
- Spatula: For all that flipping and stirring goodness.
- Rice cooker (optional): If you’re serving with rice, it saves time.
Preparation
You know that feeling when you have all your ingredients prepped and ready to go? It’s like cooking zen! A little bit of prep work now will save you a whole lot of stress when the stir-frying action starts.
- Shrimp Time: Let’s talk about those little pink guys. Fresh shrimp should be firm and have a mild, slightly sweet smell. Give them a quick rinse and pat them dry. Deveining them is a must – that little dark line is their digestive tract. Yuck! For a basic prep, a sprinkle of salt and pepper is perfect. But if you have a few extra minutes, a marinade of soy sauce, ginger, and garlic takes the flavor up a notch.
- Chop Chop: It’s All About the Veggies: Uniform sizes are key here! We want everything to cook evenly. Julienned carrots (about the length of a matchstick), diced bell peppers, and broccoli cut into bite-sized florets work like a charm. Get creative and toss in other veggies that you have on hand!
Cooking: Let’s Get Started
Alright, now the fun really starts. Let’s transform those prepped ingredients into a symphony of deliciousness. Here’s the play-by-play:
- Aromatics: The Flavor Base: Imagine garlic and ginger hitting that hot oil… pssssht. That amazing aroma is the first hint of the deliciousness coming your way. Just 30 seconds is all it takes to unlock those flavors.
- Shrimp Sizzle: Pink and Plump: In goes the shrimp! We want them to turn a beautiful pink – that’s about 2 minutes per side. Since shrimp cook fast, I find it best to work in batches so they get nicely browned, not overcrowded and sad. Once they’re done, they come out to hang out while the veggie party gets going.
- Veggie Extravaganza: Timing is Key: Crank up the heat! We start with the toughest veggies first – in my case, carrots and broccoli. They get about a 2-minute head start to soften slightly. Then, in go the bell peppers, onions, and whatever else you’ve got. The key here is to keep things moving – that’s what makes stir-frying so awesome.
- Sauce Magic: Thick and Glossy: Remember that little bowl of soy sauce, oyster sauce, sesame oil, cornstarch, and broth? It’s time for its moment of glory. A quick whisk (no lumps allowed!), and in it goes. It bubbles, thickens, and coats everything with a savory sheen that’ll have your mouth watering.
- The Grand Reunion: It All Comes Together: Time to bring our shrimp friends back to the party! As the sauce thickens beautifully, the flavors mingle… shrimp, veggies, that savory goodness. It takes just a minute or two for perfection to happen.
Serving Suggestions
Chop suey is the star of the show, but what you serve alongside it makes a world of difference. Let’s explore some tasty options:
- The Classics: You can’t go wrong with steamed rice. White or brown rice both soak up that delicious sauce beautifully. A typical serving of rice is about ½ to ¾ of a cup – perfect for balancing the veggies and protein in your chop suey.
- Noodle Nest: Looking for a change of pace? Chow mein noodles or thin rice noodles create a fun base for your stir-fry. They have a delightful springy texture that contrasts perfectly with the tender shrimp and crisp veggies.
- Think Outside the Box: Who says chop suey always needs a base? If you’re watching carbs, serve it in lettuce wraps for a light and refreshing take.
- Garnishes: The Finishing Touch: Don’t underestimate the power of a little garnish! Chopped green onions, a sprinkle of sesame seeds, or a drizzle of chili oil add visual appeal and a pop of flavor. A squeeze of lime also adds a lovely touch of brightness!
Tips for the Best Shrimp Chop Suey
- Fresh is Best: For the tastiest shrimp, look for ones that are firm and don’t have a strong fishy odor.
- The Right Oil: Choose an oil with a high smoke point like peanut or canola oil for stir-frying.
- Crisp, Not Mushy: Don’t overcrowd your pan when cooking the veggies and avoid overcooking them for the perfect texture.
- Sauce Balance: Taste as you go! Adjust sweetness, saltiness, etc., before it thickens fully.
Variations
- Switch the Protein: Chicken, beef, or tofu are awesome substitutes for shrimp.
- Veggie Adventures: Add mushrooms, water chestnuts, bean sprouts. Get creative!
- Spice It Up: A dash of chili flakes or your favorite hot sauce adds a tasty kick.
Storage and Reheating
- Fridge: Store leftover chop suey in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Stovetop over low heat or a quick zap in the microwave are your best bets. Add a splash of water if the sauce seems too thick.
FAQs
Let’s tackle some common questions about shrimp chop suey:
Q: Is chop suey healthy?
A: It can be! It’s packed with veggies and protein. Control the oil and sodium for a healthier version.
Q: Chop suey vs. lo mein – what’s the difference?
A: Lo mein features long, boiled noodles tossed with the sauce and stir-fried ingredients. Chop suey is typically served over rice or noodles on the side.
Q: Should I marinate shrimp for chop suey?
A: It’s optional! A quick marinade adds flavor, but a simple dish with fresh ingredients is great too.
Q: Can I make vegetarian/vegan chop suey?
A: Absolutely! Tofu is a fantastic substitute for shrimp, and you can use veggie broth and adjust the sauces as needed.
Chop Suey Shrimp Recipe conclusion
Whether you’re a seasoned home cook or a newbie in the kitchen, shrimp chop suey is a dish that’s bound to please.
It’s fast, flavorful, and incredibly adaptable to your tastes and what you have on hand. So, don’t be afraid to experiment, get those woks sizzling, and discover your own favorite way to enjoy this beloved classic!
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