Happiness is a Shrimp Stir Fry with Spring Vegetables Recipe

Shrimp stir fry in a white serving dish Happiness is a Shrimp Stir Fry with Spring Vegetables Recipe

Happiness is a Shrimp Stir Fry with Spring Vegetables Recipe

Three reasons why this Shrimp Stir Fry with Spring Vegetables Recipe is pure happiness: The savory bites of shrimp with a variety of fresh vegetables are a feast for the mouth and eyes. I am so grateful I can stir fry shrimp without worry because my son outgrew his seafood allergy. And I’m in and out of the kitchen in a jiffy because this recipe is easy to make.

You can share in my happiness too by making this shrimp stir fry with spring vegetables in your kitchen. I prefer large to extra large sized shrimp for stir fries (approximately 30 count per pound), they have a nice bite to them and taste indulgent. I defrosted a bag of frozen shrimp, cleaned them, rinsed and pat them dry with paper towels. I sprinkled salt and white pepper on the shrimp and mixed with Chinese rice wine for flavor and then coated them with some cornstarch. I had some big beautiful rainbow carrots and I love how they look when cut into carrot flowers. Fresh sweet peas are so good right now and I sliced some sweet onions. I had all the ingredients ready and use a traditional stir fry technique. First stir fry the protein, remove it from the pan, then stir fry the vegetables and finally combine the ingredients with a sauce.

Happiness is a Shrimp Stir Fry with Spring Vegetables Recipe

The shrimp stir fry recipe as written is free of peanuts, tree nuts, dairy, egg, fish.

If you need help sourcing allergy safe ingredients, be sure to check what’s in my cupboard. If you don’t have access to Chinese rice wine, you can also use sherry. I used Spicely’s White Pepper (affiliate link). It is possible to make this shrimp stir fry soy and/or wheat free by using a soy sauce alternative or making your own soy-free soy sauce or omitting soy sauce altogether.

If you are allergic to shrimp but like the look and colors of this recipe, you could use chicken, beef, pork, or tofu instead. However, none of the alternatives would be a one to one swap with shrimp as the instructions for this recipe are specific for stir frying shrimp.

You can look at my chicken or beef stir fry recipes to inspire your next stir fry and instead of using asparagus or string beans, use sweet peas and carrot flowers. If you like tofu, you can follow the instructions for my pan fried tofu recipe (but don’t use the teriyaki sauce), cut them into 1 inch cubes, stir fry the sweet peas and carrots, and then add the tofu with the sauce at the end.

Shrimp stir fry mise en place NutFreeWok.com


close up of a shrimp stir fried with vegetables
5 from 5 votes

Happiness is a Shrimp with Spring Vegetables Stir Fry


  • 1 pound shrimp shelled and deveined
  • 1/2 teaspoon Chinese rice wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 teaspoon cornstarch
  • 2 teaspoons olive oil divided
  • 1/2 sweet onion sliced
  • 1 cup carrot flowers* or thinly sliced carrot coins
  • 2 cups sweet peas trimmed
  • 1 clove garlic minced
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1 teaspoon water


  1. If using frozen shrimp, defrost in the refrigerator overnight.
  2. Remove shrimp shells, score the back and use a knife tip to remove the vein, rinse the shrimp and drain in a colander.
  3. Use paper towels to pat dry the shrimp and spread out on a plate, evenly sprinkle salt and white pepper, add Chinese rice wine and mix.
  4. Sprinkle with cornstarch and mix, you want the shrimp to feel a little bit dry (add 1/2 teaspoon more cornstarch if needed).
  5. Make a cornstarch slurry by combining the soy sauce, water, and cornstarch.
  6. Preheat a wok or a large frying pan on medium to medium high heat until a drop of water sizzles, add 1 teaspoon olive oil and swirl to coat.
  7. Add the shrimp and spread them out in a layer to allow them to sear a bit, when they start turning pink, stir fry them until they look mostly pink, then transfer to a plate.
  8. Add another teaspoon of oil to the frying pan, stir fry the onions and carrots until the onions smell fragrant (1-2 minutes), add sweet peas until the sweet peas start to turn bright green (1-2 minutes).
  9. Add the cooked shrimp, cornstarch slurry, and minced garlic and stir fry until everything is heated through and the sauce thickens slightly.
  10. Serve immediately.

Recipe Notes

Carrot flowers: larger carrots are easier to work with, lay the carrots on their side (make your your fingers are safe) and cut 4-5 lengthwise grooves out, then slice the carrots. I used the top halves of three large carrots for this recipe and chopped up the bottom halves for another recipe.


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About Sharon Wong 231 Articles
Welcome to Nut Free Wok, a blog about Allergy Aware Asian Fare. I hope that you will find my food allergy mom experiences helpful and enjoyable to read as I write about recipes, cooking techniques, Asian ingredients, and food allergy related awareness and advocacy issues. My professional experiences include education, teaching, and a little bit of science and computers. Thank you for visiting! ~Sharon Wong, M.Ed.


  1. I don’t make nearly enough stir frys, but my family does love them. I think its time to change that. Thanks for the inspiration! I’m going to start making them more, starting with your recipe!

  2. I love this dish – perfect for a weeknight dinner. Ever since I was introduced to wok stir-frying by Grace Young (of Stir Frying to the Sky’s Edge), I’ve been smitten. It’s such a great way to cook. And such a lovely way to keep the flavor of the shrimp pristine. Yum.

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