Shrimp Chop Suey
Shrimp Chop Suey is a bowl recipe ready in 25 min. It makes 4 servings, each 240 kcal with 27 g protein. Beginner level, 16 ingredients.
Recipe by @bitesofberi, adapted and measured by Cookpath.
- 25 min20 min hands-on
- Beginnerlevel
- 240kcal a serving
- 27 gprotein
What is Shrimp Chop Suey
A Chinese restaurant classic: shrimp and fresh vegetables in a glossy stir-fry sauce, ready in under 30 minutes.
- Bowls · Fish & seafood
- Sautéing & stir-fry
- Knife basics
How to make Shrimp Chop Suey
Tips from the cook
- Cut slow-cooking vegetables like carrots thinner, so everything is done at the same time.
- Cook the shrimp only 1–2 minutes at first: they keep cooking with the vegetables and overcook easily.
- Sauce too thick? Add water. Too thin? Stir in a little more cornstarch mixed with water.
- Make it vegan with firm tofu instead of shrimp and a vegan oyster sauce.
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Meal prep and storage
Keeps up to 3 days in the fridge. Reheat in a pan or microwave with a splash of water to loosen the sauce.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Shrimp Chop Suey substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Onion2 options
- Leek, white and light-green part 1:1 by volume
Still an allium; raw dishes.
- Fennel bulb, finely diced 1:1 by volume
Sweet aniseed note; raw dishes.
Shrimp2 options
- Chicken breast strips 1:1 by weight; cook a little longer
Not seafood taste.
- Firm tofu cubes 1:1 by weight
Still contains soy.
Mushrooms3 options
- Zucchini (courgette), salted and drained 1:1 by weight
Soft and watery.
- Caramelised onions 1:1 by weight
Sweeter.
- Extra-firm tofu 1:1 by weight
Breaks down in long cooking.
Still contains soy.
Soy sauce2 options
- Tamari (labelled gluten-free) 1:1
Still soy.
Still contains soy.
- Coconut aminos 1:1 (sweeter, use a bit more salt)
Less salty; dark, sold in health-food aisles.
Oyster sauce2 options
- Mushroom stir-fry sauce ("vegetarian oyster sauce") 1:1
Check for wheat; not shellfish-free unless labelled vegetarian.
Still contains soy and gluten.
- Soy sauce + hoisin (2:1) 1 tbsp soy + 1/2 tbsp hoisin per 1 tbsp
Sweeter, fruitier.
Still contains soy and gluten.
Shaoxing wine2 options
- Dry sherry 1:1
Sulphites.
- Chicken or vegetable stock 1:1
Less aroma.
Still contains celery.
Sesame oil2 options
- Neutral oil (sunflower or rapeseed) 1:1
Loses the toasted nutty flavour in dressings.
- Peanut oil (not for peanut allergy) 1:1
Still contains peanuts.
Serve it with
- Steamed rice
- Wheat noodles
