Shrimp Stir-Fry with Vermouth

Name: Shrimp Stir-Fry with Vermouth
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 2 tablespoons soy sauce; 1/4 cup dry vermouth; 1 teaspoon packed light-brown sugar; 1 teaspoon chili sauce, such as sambal oelek; 2 tablespoons safflower oil; 4 ounces shiitake mushroom caps, quartered; Coarse salt to taste; 8 ounces large shrimp, peeled; 1 tablespoon minced scallion, plus scallion greens for serving; 1 tablespoon minced fresh ginger from a 1-inch piece; 1 cup thinly sliced celery from 2 stalks; Cooked rice for serving; Lime wedges for serving

Recipe GLPR0daab9a0062e43

Asian

Main Course

20 min

407 cal

Servings: 2

Stovetop

A quick and elegant stir-fry featuring tender large shrimp with shiitake mushrooms and crisp celery, enhanced by a savory-sweet sauce made with dry vermouth, soy sauce, and a hint of heat from chili sauce. Ready in 20 minutes and perfect served over rice with lime wedges.

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Ingredients

2 tablespoons soy sauce

1/4 cup dry vermouth

1 teaspoon packed light-brown sugar

1 teaspoon chili sauce, such as sambal oelek

2 tablespoons safflower oil

4 ounces shiitake mushroom caps, quartered

Coarse salt to taste

8 ounces large shrimp, peeled

1 tablespoon minced scallion, plus scallion greens for serving

1 tablespoon minced fresh ginger from a 1-inch piece

1 cup thinly sliced celery from 2 stalks

Cooked rice for serving

Lime wedges for serving

Directions

In a small bowl, combine the soy sauce, dry vermouth, brown sugar, and chili sauce. Stir until the sugar dissolves. Set the sauce mixture aside.
Heat the safflower oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
Add the shiitake mushroom pieces and cook, stirring occasionally, for 3 to 4 minutes until they begin to soften and develop light golden edges. Season lightly with coarse salt.
Add the minced ginger and minced scallion to the skillet and stir constantly for about 30 seconds until fragrant.
Add the sliced celery to the skillet and cook, stirring frequently, for 2 to 3 minutes until slightly softened but still crisp.
Push the vegetables to the side and add the peeled shrimp to the empty space. Cook for 1 to 2 minutes without stirring, then stir everything together and continue cooking for another 1 to 2 minutes until the shrimp are opaque and have reached an internal temperature of 145F.
Pour the reserved sauce mixture over the shrimp and vegetables. Stir well to coat everything evenly and cook for about 30 seconds until the sauce slightly thickens and coats the ingredients.
Transfer to serving bowls, top with additional scallion greens, and serve immediately with cooked rice and lime wedges on the side.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight shrimp dish that hits well in Charlotte. Shiitake mushrooms are the only ingredient requiring a deliberate stop—Harris Teeter carries them in the produce section, but Food Lion stocks them inconsistently; if you're at Kroger or Publix you're fine. At roughly $12–14 for two servings, the shrimp and fresh ginger drive the cost, but it's reasonable for a protein-forward meal. The stated 20 minutes is honest if your rice is already cooked or you use minute rice; if you're cooking rice from scratch, add 18 minutes. It reheats adequately in a skillet and plays well to the North Carolina coast's shrimp supply, though it's not a signature regional dish.