Spicy Shrimp Stir Fry

Clarissa Yang
by Clarissa Yang
4 Servings
25 min

20-minute Gluten-Free ASIAN SPICY SHRIMP STIR FRY made with Lee Kum Kee gluten-free oyster sauce 🦪 paired with white rice 🍚 . This recipe requires 7 INGREDIENTS. You can find this sauce at most grocery stores in the ethnic aisle and definitely any Asian grocery store! I love Asian food and always try to find simpler and healthier ways to make recipes like this. The best part of this dish is that you can meal prep for the next day or two. The gluten-free oyster sauce thickens the sauce that goes well over rice. I hope you enjoy this recipe like I did!

Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
Show Nutrition Info
Hide Nutrition Info

  • 1.5lb shrimp (deveined & butterflied)
  • 2 red chilis (chopped, remove seeds for less spice) omit the chili for no spice
  • 3 tbsp gluten-free oyster sauce
  • 3-4 tbsp gluten-free soy sauce
  • Oyster mushroom (or any mushroom)
  • 1/4 cup white or yellow onion (diced)
  • 3-4 tbsp freshly minced garlic
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp white pepper (or black pepper)
  • Green onion (garnish)

Clean, devein and butterfly the shrimp. Chop chili’s and remove seeds. Use gloves when doing this as it’s spicy!
In a large pan, add olive oil & bring to medium heat.
Add chili’s, onion, garlic & oyster mushroom. Sauté for 2 min., then add shrimp. Season with salt & pepper. Cook on each side for 2-3 minutes, then add the oyster and soy sauce.
Serve over rice and garnish with green onion.
Clarissa Yang
Want more details about this and other recipes? Check out more here!