Name: Shrimp Stir-Fried Vegetables in White Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb shrimp, peeled and deveined; 2 cups broccoli florets; 1 cup carrots, thinly sliced; 1 cup cabbage, sliced; 1 cup snow peas or snap peas; 1 small bell pepper, sliced; 3 cloves garlic, minced; 2 tbsp vegetable oil; 1 cup chicken broth; 1 tbsp oyster sauce; 2 tbsp shaoxing wine or mirin; ½ tsp sugar; 1 tbsp cornstarch mixed with 2 tbsp water (slurry); Salt & white pepper to taste

Jump to Recipe·5 from 16 reviews

If you’re searching for a dinner that’s effortlessly elegant but totally doable on a weeknight, look no further than Shrimp Stir-Fried Vegetables in White Sauce. This dish is a gorgeous celebration of plump, juicy shrimp tossed with a rainbow of fresh vegetables, all coated in a silky, savory white sauce that brings it all together. Every bite is lively with color, satisfying crunch, and lightly aromatic flavors—there’s really nothing quite like it to make you feel both comforted and a little bit fancy!

Ingredients You’ll Need

Shrimp Stir-Fried Vegetables in White Sauce Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Shrimp Stir-Fried Vegetables in White Sauce is refreshingly simple, but every component truly shines. You want vibrant veggies, tender shrimp, and a luscious sauce that ties everything together—each choice pulls its weight in the final flavor and texture!

Shrimp (1 lb, peeled and deveined): Go for medium or large shrimp for a perfect bite; their sweetness is ideal with the delicate white sauce.
Broccoli florets (2 cups): Adds a tender crunch and a lovely verdant color to the stir-fry.
Carrots (1 cup, thinly sliced): Bring sweetness and a pop of orange for visual appeal.
Cabbage (1 cup, sliced): Offers a gentle sweetness and helps bulk up the dish deliciously.
Snow peas or snap peas (1 cup): These deliver crispness and slight earthiness—don’t skip if you love texture.
Bell pepper (1 small, sliced): Choose red or yellow for vibrant color and subtle sweetness.
Garlic (3 cloves, minced): Gives the entire dish a lovely aromatic lift.
Vegetable oil (2 tbsp): Helps everything cook evenly and lets the other flavors shine.
Chicken broth (1 cup): Forms a savory, gently seasoned base for the classic white sauce.
Oyster sauce (1 tbsp): Lends umami richness without overpowering the delicate shrimp.
Shaoxing wine or mirin (2 tbsp): Adds a subtle hint of complexity and aroma to the sauce.
Sugar (½ tsp): Slight sweetness to round out the savory notes in the sauce.
Cornstarch (1 tbsp, mixed with 2 tbsp water): Creates that irresistible, glossy white sauce texture.
Salt & white pepper (to taste): Essential for seasoning, white pepper’s gentle heat ties it all together.

How to Make Shrimp Stir-Fried Vegetables in White Sauce

Step 1: Prepare the Shrimp

Start by patting your shrimp dry with paper towels—this helps them sear beautifully. Give them a light sprinkle of salt and white pepper, setting the foundation for perfectly seasoned shrimp that won’t be bland inside your stir-fried vegetables in white sauce. You want every bite to burst with flavor!

Step 2: Optional Blanching of Vegetables

If you crave that extra-bright, restaurant-quality color and just-tender crunch, quickly blanch your broccoli and carrot slices in boiling water for about one to two minutes. Drain them right away; this step isn’t strictly necessary, but it really elevates the final look and texture of your Shrimp Stir-Fried Vegetables in White Sauce.

Step 3: Cook the Shrimp

Heat a tablespoon of oil in your wok or large skillet over medium-high heat. Lay the shrimp in a single layer, cooking them for about two to three minutes until they turn opaque with a rosy pinkness—no more. Remove them promptly, so they stay juicy and don’t get rubbery, and set aside for later.

Step 4: Stir-Fry the Veggies

Add the remaining oil to your pan. Toss in the minced garlic, letting it sizzle for just thirty seconds until fragrant (but don’t let it burn!). Quickly add your broccoli, carrots, snap peas, and bell pepper. Stir-fry for two to three minutes; you want them bright and just crisp-tender, not limp.

Step 5: Make the White Sauce

In a small bowl, whisk together chicken broth, oyster sauce, shaoxing wine (or mirin), and sugar. Once the veggies are ready, pour this sauce mixture into the skillet, bringing it up to a gentle simmer. Stir in the cornstarch slurry and watch as the sauce magically thickens into that signature glossy finish within a minute or so.

Step 6: Combine Everything

Slide your cooked shrimp back into the pan, adding the cabbage at this point if you like it just wilted. Toss everything thoroughly to ensure each shrimp and veggie is luxuriously coated in white sauce. Give a final taste, adjust salt and white pepper, and you’re ready for the next step—serving and savoring!

How to Serve Shrimp Stir-Fried Vegetables in White Sauce

Garnishes

This dish really comes alive with a shower of fresh garnishes. Try a scatter of finely sliced green onions or a touch of toasted sesame seeds for gentle crunch. If you love a bit of heat, a few thin chili slices on top not only look stunning, they add a gentle kick without overpowering the Shrimp Stir-Fried Vegetables in White Sauce.

Side Dishes

To truly make this a meal, pair your Shrimp Stir-Fried Vegetables in White Sauce with fluffy jasmine rice or delicate rice noodles—a perfect canvas for that dreamy sauce. You could also serve alongside steamed buns, or go lighter with a crisp cucumber salad.

Creative Ways to Present

If you’re aiming to impress, serve your stir-fry in a wide, shallow platter, arranging the shrimp artfully atop the vegetables. For a family-style dinner, try piling everything into a large bowl with extra sauce on the side for drizzling. If bringing to a potluck, use individual bowls for each guest and let everyone garnish their own for a fun, interactive meal experience.

Make Ahead and Storage

Storing Leftovers

Let your Shrimp Stir-Fried Vegetables in White Sauce cool completely before transferring to an airtight container. Stored in the refrigerator, the flavors actually meld together even more, making the leftovers delightful for up to two days. Just be sure not to wait too long—shrimp is always best fresh!

Freezing

While most vegetables in this dish freeze quite well, shrimp can suffer from loss of texture after thawing, and the sauce may separate. For best results, freeze the cooked vegetables and white sauce separately from the shrimp, if possible. Thaw everything overnight in the fridge before reheating and combining.

Reheating

To reheat, simply warm the shrimp and vegetables gently in a wok or skillet over medium heat. Add a splash of chicken broth or water to loosen the sauce if it’s thickened up in the fridge. Avoid microwaving, as shrimp can turn rubbery; a quick stir-fry is best for reviving the dish to its original glory.

FAQs

Can I use frozen shrimp for Shrimp Stir-Fried Vegetables in White Sauce?

Absolutely! Just be sure to thaw the shrimp under cold running water and pat them extra dry before cooking. This prevents excess moisture and helps them sear beautifully, giving you the same lovely texture as fresh shrimp.

What can I substitute for Shaoxing wine or mirin?

If you can’t find either, try using a splash of dry sherry or even a mild dry white wine. If you’re avoiding alcohol, simply add a bit more chicken broth and a pinch of extra sugar to round out the flavors.

How do I make this dish gluten-free?

To keep things gluten-free, swap out the oyster sauce for a gluten-free version, often available at well-stocked grocers. Make sure your chicken broth is gluten-free, and you’re good to go—the rest of the ingredients naturally fit the bill.

Can I add more vegetables?

Why not! The beauty of Shrimp Stir-Fried Vegetables in White Sauce is how versatile it is. Try bok choy, baby corn, mushrooms, or zucchini. Just keep an eye on cooking times so your veggies stay vibrant and not mushy.

Is there a vegetarian version of this dish?

Definitely—just swap the shrimp for extra-firm tofu or tempeh (pressed and cubed), and use vegetable broth instead of chicken. You’ll still get all the wonderful textures, colors, and that signature glossy white sauce.

Final Thoughts

I hope you feel excited to welcome this Shrimp Stir-Fried Vegetables in White Sauce into your kitchen repertoire. It’s the kind of dish that brings a smile with every colorful, saucy forkful—easy enough for a Tuesday, special enough for Saturday guests. Dive in and make it your own!