Discover the Top 10 ways to prepare the most enticing shrimp stir-fry for your family meal.

Ingredients:

• 200g Shrimp
• 1/2 Green Bell Pepper
• 1/2 Red Bell Pepper
• 1/2 Carrot
• 1 Onion
• 50g Thyme
• 30g Spring Onions
• 100g Oyster Mushrooms
• 50g Dried Shiitake Mushrooms
• Garlic/Onion a pinch
• 5 sprigs of Spring Onion
• 3 tbsp Cooking Oil
• 2 tsp Fish Sauce
• Common Spices a pinch (salt/seasoning powder/msg/pepper/sugar)

How to prepare Sauteed Shrimp with Shiitake Mushrooms:

• Prepare the shrimp:
  • Buy shrimp, remove whiskers and legs, then rinse with clean water.
  • Boil water in a pot, add 1 teaspoon of salt, then boil the shrimp until they turn red, then remove and peel the shrimp.
• Prepare mushrooms:
  • Soak oyster mushrooms in diluted saltwater for about 15 minutes, then rinse with clean water. Cut off the legs of oyster mushrooms, then cut them crosswise for a nice appearance.
  • Soak dried shiitake mushrooms in warm water for about 15 minutes, then remove and cut off the mushroom stems.
• Prepare and blanch vegetables:
  • Cut onions in half, then cut them into squares that are easy to eat. Cut the carrot in half and trim it into a flower shape, then slice it into bite-sized pieces.
  • Cut the green bell pepper and red bell pepper in half, remove the seeds, and then cut them in half again.
  • Rinse the spring onions and thyme, then cut them into sections. Mix spring onions and thyme together in a bowl.
  • To blanch the carrot, green bell pepper, and red bell pepper, bring a pot of water to a boil and blanch them together for 1 turn, then remove and place them in a bowl of cold water.
• Stir-fry the dish:
  • Heat a pan, add 3 tablespoons of cooking oil to the pan, add a little garlic and stir until the garlic is golden and fragrant.
  • Add onions to stir-fry, then add carrots, green bell peppers, red bell peppers, and shrimp to the pan and stir-fry together for about 2 minutes.
  • Season with a mixture of 1 teaspoon of seasoning powder, 1 teaspoon of msg, 1 teaspoon of sugar, 2 teaspoons of fish sauce, and stir well.
  • Add oyster mushrooms to the pan and stir-fry for another 2 minutes. When the vegetables are cooked evenly, add shiitake mushrooms to the pan.
  • After stir-frying, add thyme and spring onions, stir well for the final 1 to 2 minutes, then turn off the heat.
• Finished product: Sauteed Shrimp with Shiitake Mushrooms is delicious and nutritious, with the red and green colors from bell peppers blending with the brown and yellow of oyster mushrooms, making the dish more attractive and visually appealing. The sweet, juicy shrimp combined with the chewiness of shiitake mushrooms and oyster mushrooms, along with the crispiness of various vegetables, served with a bowl of spicy garlic chili sauce, is absolutely irresistible!

3. Shrimp Stir-Fry with Cauliflower

Ingredients:

• Fresh prawns: 250g
• Prawn balls: 100g
• White cauliflower: 100g
• Green cauliflower: 100g
• Carrot: 100g
• Roasted peanuts: 50g
• Onion: 1 bulb
• Fresh coconut water: 1/2 cup
• Chopped garlic, salt, pepper, cornstarch
• Spring onions, cilantro, chili, chopped purple onion
• Seasoning powder

How to Cook Shrimp Stir-Fry with Cauliflower:

• Preparation:
  • Soak the cauliflower in saltwater, cut into bite-sized pieces. Trim and slice the carrot.
  • Curvedly cut the onion. Slice the chili. Finely chop the white part of the onion and cut the green part into sections.
  • Rinse the cilantro, chop finely. Crush the peanuts.
  • Blanch the vegetables in boiling water with a little cornstarch, then transfer to cold water to cool and drain. Blanch the prawn balls in boiling water and drain.
  • Peel the prawns, leaving the tails, marinate with 1 tablespoon of Aji-ngon® seasoning, 1/3 tablespoon of pepper, 1 tablespoon of chopped purple onion, and 1 tablespoon of cornstarch, let it absorb.

• Stir-fry prawns with cauliflower:
  • Sauté 1 tablespoon of chopped purple onion and minced garlic until fragrant, stir-fry the prawns over high heat and quickly stir, season with 1 tablespoon of fresh coconut water to evenly coat the prawns, stir-fry until cooked, then transfer to a plate.
  • Sauté minced garlic, add cauliflower and carrot, season with 1.5 tablespoons of Aji-ngon® seasoning, 1/2 tablespoon of sugar, 1/2 tablespoon of pepper, and 2 tablespoons of fresh coconut water.
  • When the vegetables are almost cooked, add onion, prawn balls, and prawns, add a little cornstarch water to make the sauce slightly thick, turn off the heat, add chopped spring onions and stir well.
• Finished product:
  • Place the stir-fried vegetables on a plate, sprinkle with pepper, crushed peanuts, and cilantro on top, serve with “Phu Si” soy sauce and sliced chili.

Ingredients:

• 150g Shrimp
• 200g Reishi mushrooms
• 2 cloves of Garlic
• A bit of Cooking oil
• 1 tablespoon Fish sauce
• 1/2 tablespoon MSG
• 1 teaspoon Pepper
• 1/2 teaspoon Sugar

How to cook Shrimp stir-fried with Reishi mushrooms:

• Prepare the ingredients:
  • Clean the shrimp, peel, and cut off the head. Use your hands to split the shrimp shell on both sides.
  • Cut the shrimp body in half lengthwise and use a knife to remove the black vein on the shrimp.
  • Clean the Reishi mushrooms and remove the mushroom feet.
• Stir-fry the dish:
  • Heat the pan, add a bit of cooking oil to the pan, then add shrimp and garlic, stir evenly for about 3 minutes.
  • Add Reishi mushrooms to the pan, stir-fry and season with 1 tablespoon of fish sauce, 1 teaspoon of pepper, 1/2 tablespoon of MSG, 1 teaspoon of pepper, and 1/2 teaspoon of sugar.
  • Mix the ingredients well for about 3 minutes to let them absorb the spices, and it's done.
• Finished product:
  • With the orange-red color of shrimp and the white color of mushrooms, the dish becomes more visually appealing. This is the perfect choice for your family meal, making it more interesting.
  • The delicious shrimp meat, evenly soaked in spices, combined with the chewy and fresh Reishi mushrooms, will surely be a favorite dish for your family!

Ingredients:

• 450g Shrimp
• 2 teaspoons Chili powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 dry onion, peeled, finely chopped
• 1 small pineapple, peeled, cut into square pieces
• 1 sliced chili
• 1 lime, squeezed for juice
• 2 small oranges, squeezed for juice
• 1 teaspoon Sugar
• 2 spring onions, finely chopped

How to cook Spicy Pineapple Shrimp Stir-Fry:

• Step 1: Clean the shrimp, peel, devein, wash, and marinate them with chili powder, dry onion, salt, pepper, fresh chili, orange juice, lime juice, and let it sit for about 20-30 minutes for the shrimp to absorb the flavors.
• Step 2: Heat the pan, add 1 tablespoon of cooking oil, pour the entire shrimp mixture, and stir evenly.
• Step 3: Continue to stir until the shrimp changes color and the sauce is reduced to about 1/2.
• Step 4: In the final step, add the pineapple pieces, stir-fry together, season to taste.

Ingredients:

• 600g Shrimp
• 30g minced Garlic
• 2 tablespoons Vegetable Butter
• 3 tablespoons Cooking oil
• 1/2 tablespoon Seasoning powder
• 1 tablespoon Sugar
• A pinch of Salt, Pepper
• A bit of Coriander

How to cook Garlic Butter Shrimp Stir-Fry:

• Step 1: Prepare the shrimp:
  • After buying shrimp, clean, remove the whiskers, rinse with water, and drain. For this garlic butter shrimp dish, it's better to use larger shrimp.
• Step 2: Quick-fry the shrimp:
  • Heat a pan with a little oil, then fry the shrimp briefly until both sides turn red, then remove.
  • Quick-frying the shrimp will help the shrimp meat firm up, not losing too much water during the cooking process, so the shrimp meat will be sweet and chewy.
• Step 3: Make garlic butter shrimp stir-fry:
  • Add cooking oil, butter, and minced garlic to the pan, stir until the garlic turns golden and fragrant, then season to taste.
  • Then add coriander and shrimp to the pan, continue stirring over low heat for 3 minutes to let the shrimp absorb the spices evenly. Adding coriander will prevent the shrimp from splattering oil, making the dish more aromatic and reducing the fishy smell of the shrimp. So, the garlic butter shrimp dish is done, decorate according to your preference, and enjoy.
  • This dish is best enjoyed while the shrimp are still hot, dipping with a cup of lime pepper salt or green chili salt for extra flavor and aroma of the shrimp.

Ingredients:

• 300g Lotus Stem
• 150g Freshwater Shrimp
• 3 shallots
• 6 stalks Spring Onions
• 1 fresh Chili
• 2 tablespoons Cooking oil
• 1 Lime
• 1 teaspoon Seasoning powder
• 1/2 teaspoon Salt
• 20ml Cooking oil

How to prepare:

Prepare the ingredients

• Clean the shrimp, cut from head to eyes, remove the legs, peel the head and shrimp vein, wash and drain.
• Cut the lotus stem into finger-sized pieces, soak in diluted lime water with salt, peel, split in half, wash several times, and then drain.
• Remove the roots of the spring onions and shallots, peel, remove the withered leaves, and then wash them. Finely chop the shallots and 1 fresh chili, cut the spring onions into sections.
• Marinate the shrimp with half of the chopped shallots, salt, seasoning powder, and minced chili. Mix well to marinate the shrimp for 20 minutes.

Stir-fry lotus stem with shrimp

• Heat 2 tablespoons of cooking oil in a hot pan, stir-fry the remaining chopped shallots until fragrant. When the shallots turn golden and emit a fragrant smell, add the shrimp and stir-fry over high heat for 3 minutes. When the shrimp meat firms up and turns orange, add the lotus stem.
• Season the lotus stem with 1 teaspoon of sugar and 1 teaspoon of seasoning powder. Stir the seasoning into the lotus stem, then add 2 tablespoons of water and sliced spring onion heads to the pan. Cover the lid for 2 minutes to let the lotus stem and shrimp cook thoroughly.
• Finally, uncover the lid, add the chopped spring onions, stir for another 2 minutes, season to taste, and turn off the heat. The dish is now complete. Arrange it on a plate, sprinkle a bit of ground pepper, and enjoy!

Ingredients:

• 100g Shrimp
• 250g Daylily Buds
• 1 teaspoon Seasoning powder
• 1/2 teaspoon Salt
• 20ml Cooking oil
• 1/2 Onion
• 1/3 Ginger

How to cook shrimp stir-fry with daylily buds

Prepare the shrimp

• Cut off the shrimp's head, peel, and use a small knife to score a line along the back to remove the shrimp vein. Gently press on the shrimp's body to slightly expose the vein, then use your fingers to pull it out.
• Wash the shrimp and drain. Marinate the shrimp with a little seasoning powder, a little MSG, and 1 teaspoon of fish sauce.
  

Prepare other ingredients

• Wash the daylily buds, drain, then soak in salt water for about 10 minutes and rinse again with water.
• Peel and mince the garlic, peel and cut the ginger into small strips. Peel the carrot, trim it into flower shapes, and cut it into thin slices about 0.2mm thick.

Stir-fry daylily buds and shrimp

• Heat oil in a pan, then sauté the garlic until golden and fragrant. Add the marinated shrimp and stir-fry.
• Sequentially add ginger and carrot cut into flower shapes and stir-fry together.
• Finally, add the daylily buds and season with the remaining seasoning powder, 1/2 teaspoon of salt, and a little MSG to taste.
• Stir-fry until the daylily buds are tender and cooked, then turn off the heat.
  

Ingredients:

• 200g Rock shrimp
• 200g Jicama
• 1 Purple onion
• 20g Finely chopped ginger
• 1.5 teaspoons Chopped garlic
• 50g Sliced bell pepper
• 2 tablespoons White wine
• 1 tablespoon Sesame oil
• 1 tablespoon Oyster sauce
• 2 tablespoons Cooking oil
• 1/2 tablespoon Cornstarch
• 120ml Water
• 1 teaspoon Seasoning powder
• 1/2 teaspoon Salt
• 20ml Cooking oil

How to prepare:

Prepare the shrimp

• Peel and devein the rock shrimp, leaving the tail intact. Rinse with diluted salt water, then gently pull out the shrimp vein by making a shallow cut along the back with a small knife.
  

Prepare other ingredients

• Soak jicama in diluted salt water for 10 minutes, then rinse with water 2-3 times and pat dry with paper towels.
• Once the jicama is drained, cut about 3-5cm off the tough end to leave the soft stem.
• Thinly slice the purple onion.
  

Stir-fry the shrimp

• Heat a pan with 2 tablespoons of cooking oil. When the oil is hot, add the shrimp and stir-fry until the shrimp is evenly cooked. Sprinkle about 1/3 tablespoon of salt and 1/3 teaspoon of pepper over the shrimp to enhance the flavor, stir-fry for an additional minute until the shrimp is slightly charred, then remove from the pan.
  
• Use the same pan and oil used to stir-fry the shrimp. Add garlic, ginger, and purple onion to stir-fry for about 10 seconds. Add jicama and stir-fry evenly for about 3 minutes. Season with 2 tablespoons of white wine, 1/2 tablespoon of sugar, 120ml of water, cover and cook for 2 minutes.
  
• Add bell pepper, 1 tablespoon of sesame oil, and 1 tablespoon of oyster sauce. Gradually add a mixture of 1/2 tablespoon of cornstarch and 1/2 tablespoon of water. Add the cooked shrimp and stir-fry for an additional minute. Turn off the heat, sprinkle a little pepper on top, and it's ready to serve.