Shrimp and Mushroom Stir Fry - Keep this quick recipe in your pocket for easy and healthy dinners

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Shrimp and Mushroom Stir Fry - Keep this quick recipe in your pocket for easy and healthy dinners

Every home cook should have some easy fry up recipes in their back pocket for quick weeknight meals.

I like fries that have few ingredients, a simple sauce, and can be made from start to finish in about 20 minutes.

This Shrimp and Mushroom Stir-Fry ticks all of those boxes and is a nice change of pace from a standard Chicken and Vegetable Stir-Fry.

Use a wok or pan with a large surface area

If you have access to a wok, this is definitely the default for stir-fry recipes, but it's far from essential.

I have made stir fry in a variety of skillets over the years.

The most important thing is to have a pan with enough surface so that the ingredients cook quickly.

A large 12-inch skillet or cast iron skillet will work if you don't have a wok handy.

What Kind of Shrimp Works Best in a Stir-Fry

Whether fresh or frozen, be sure to buy raw (not fully cooked) shrimp. You can get pre-peeled shrimp or peel it yourself before adding it to the pan.

As for the size, I like the large shrimp, which are usually 31-35 per pound.

That size ensures they cook quickly, but they're not bite-sized either, so they're still nice and juicy in the finished stir-fry.

Save the jumbo shrimp for shrimp cocktails. They are too large to work well in this stir fry.

Choosing mushrooms to fry

There is a lot of flexibility here. You can use white mushrooms if that's what you have, but try to get cremini mushrooms if you can.

They have a little more flavor and hold their texture a little better in a stir-fry.

If you want to vary the mushrooms, you can add some shiitake mushrooms.

Just don't add more than a pound of mushrooms to the stir fry or they will overwhelm the shrimp.

A fried sauce without pants

I like to start with some type of broth as the base for my sauce and season with fresh ginger, garlic and soy sauce.

Then I mix in the cornstarch as a thickener.

Once you add the sauce to the hot pan, it should thicken very quickly and become silky smooth. If it gets too thick, you can always add water to the tablespoon to thin it out.

If you like a thicker sauce, let it simmer for a minute and it will thicken up.


There are many substitutions you can try for this stir fry if shrimp and mushrooms aren't your thing, or if you want to add a few other vegetables to the mix.

Vegetables: peas, red bell peppers, onions and even sliced carrots.

Protein: Chicken, pork or tofu. Just remember to cook them completely before adding the sauce.

Shrimp cooks very quickly, so you will need to adjust the cooking time to accommodate a change in protein.

Make it spicy: Add some garlic sauce or chili oil to the dish at the end for a spicy kick!


  • 12 ounces cremini mushrooms, quartered or sliced
  • 1 pound large shrimp (31-35 per pound), peeled
  • 2 tablespoons of olive oil
  • 3 chopped chives

For the simple stir fry sauce

  • 1 1/2 cups chicken broth
  • 3 garlic cloves, minced
  • 1/4 cup soy sauce
  • 2 tablespoons of corn starch

Serve and decorate

  • Cooked white rice, to serve
  • Sesame seeds, to decorate


Make the stir fry sauce:

Combine chicken broth, garlic, soy sauce, and cornstarch in a small bowl. Put it aside.

Cook the mushrooms:

In a large skillet or wok over medium heat, add the olive oil and mushrooms. Cook until mushrooms are softened and browned in spots around edges, about 8 minutes.

Add the shrimp:

Once the mushrooms are cooked to your liking, add the shrimp to the pan. If the pan is too dry, add a drizzle of cool oil to make sure the shrimp don't stick together.

Cook, stirring frequently, until shrimp are cooked through and no longer translucent, 2-3 minutes.

Finish the stew:

Once the shrimp is cooked, add all of the stir fry sauce to the skillet and stir to combine. The finished sauce should cover the stir-fried ingredients, almost like a thin sauce.

If the sauce thickens too much, add more water by the tablespoonful.

If the sauce is too thin, let it simmer for 1-2 minutes and it will thicken. Finally, add the chopped chives.


Serve the shrimp stir-fry spooned over cooked white rice garnished with sesame seeds.

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