Stir Fry Shrimp with Clear Sauce

Jane Whittaker


This is another of the Food Network mag recipies.
I have mead this many times and honestly the sauce makes it fab.


★★★★★ 4 votes

20 Min
20 Min


  • 1 lb
    medium to large shrimp, cleaned and shelled
  • ·
  • 1 large
    egg white
  • 1 Tbsp
    rice wine vinegar
  • 1 Tbsp
  • ·
    you will want to marinade the shrimp for one hour before cooking
  • ·
  • 3/4 c
    chicken broth
  • 1 Tbsp
  • 2 Tbsp
    rice wine vinegar
  • 1/2 tsp
    sesame oil
  • 1 tsp
  • 1/2 tsp
  • ·
    stir fry ingredients:
  • 3 c
    or more your choice veggies, whole snow peas, sliced asparagus, edamame, sliced carrots, sliced celery, bell peppers, red sweet peppers, mushrooms, shallots, onions, bok choi
  • 2 clove
    minced garlic
  • 1 tsp
    minced ginger
  • 2 Tbsp
    minced scallions, green part too
  • pinch
    each salt and sugar

How to Make Stir Fry Shrimp with Clear Sauce


  1. Drain excess marinade from shrimp. Place all your ingredients by stove, this will cook fast.
  2. Heat 1/4 inch of peanut oil in a wok or skillet, add shrimp, cook until shrimp are pink and firm, do not over cook.
  3. Remove shrimp, cover and keep warm, wipe out pan.
  4. Add 2 tablespoons of oil to pan, heat med high and add garlic ginger, scallions, and a pinch of salt and sugar
  5. Add the veggies, the ones that cook the longest add first, stir fry until tender crisp.
  6. Add shrimp and sauce, stirring until sauce is thickened and shrimp is hot.
  7. Serve over hot cooked rice

Printable Recipe Card

About Stir Fry Shrimp with Clear Sauce

Course/Dish: Fish Seafood
Main Ingredient: Seafood
Regional Style: Asian
Other Tag: Quick & Easy

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