Shrimp and Bean Sprouts Stir-Fry Recipe
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This shrimp and bean sprouts stir-fry comes together in about 20 minutes with juicy shrimp, crisp mung bean sprouts, and a light savory sauce. It’s an easy weeknight dinner served with jasmine rice, and you don’t need to marinate the shrimp first.
A few things to know
This recipe actually came from a reader who asked me for a simple way to cook shrimp with bean sprouts. I liked the combination right away, and after making it, I found that the key is keeping the cooking short so the shrimp stay juicy and the bean sprouts keep that fresh crunch.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Shrimp: I like using black tiger shrimp because they’re meaty and juicy, but regular shrimp or prawns work too. You can also swap the shrimp for thinly sliced chicken, pork, or tofu.
- Mung bean sprouts: Use fresh, crisp sprouts and drain them well before cooking. If you don’t have bean sprouts, you can use quick-cooking stir-fry vegetables such as napa cabbage, baby bok choy, or shredded carrots.
- Garlic: Fresh garlic adds most of the aroma at the beginning, so don’t skip it.
- Oyster sauce: This gives the stir-fry its savory, slightly sweet base.
- Light soy sauce: Adds saltiness and umami.
- White sugar: Just a little takes the edge off the salty sauce.
- Cornstarch: This is mixed with water to thicken the sauce so it lightly coats the shrimp and sprouts.
- Green onions: Add these at the end so they keep some freshness.
- Oil: Use a neutral cooking oil such as vegetable or canola oil.
How to make shrimp and bean sprouts
1: Sauté the garlic. Heat the oil in a large wok over medium heat. Add the garlic and fry until golden and fragrant.
2: Cook the shrimp. Add the shrimp and cook both sides until pink and just cooked through.
3: Add the sauce and bean sprouts. Add the bean sprouts, oyster sauce, light soy sauce, white sugar, and water. Stir-fry until the bean sprouts are slightly softened, or until they reach your preferred texture.
4: Thicken the sauce. Push the shrimp and bean sprouts to one side of the wok. Stir the cornstarch and water mixture again, then pour it into the liquid on the other side. Let the sauce thicken.
5: Finish and serve. Add the green onions and toss everything together until the sauce evenly coats the shrimp and bean sprouts. Serve hot with jasmine rice or as a side dish.
How to keep bean sprouts crisp
Bean sprouts contain a lot of water, so the longer they sit in a hot wok, the more liquid they release. That’s how a stir-fry that should be crisp and light can quickly turn watery.
Make sure the sprouts are well drained before they go into the wok, and don’t cook them for longer than needed. I like them tender but still with a little crunch.
How to store
- Refrigerate: Store in an airtight container in the fridge for up to 2 days.
- Freeze: I don’t recommend freezing this stir-fry because the bean sprouts lose their crisp texture after thawing.
- Reheat: Reheat quickly in a wok or skillet over medium heat until heated through. Avoid cooking it for too long, or the bean sprouts will become soft.
Shrimp and Bean Sprouts Stir-Fry Recipe
Equipment
- Cutting board & knife
- Small mixing bowl to dissolve the cornstarch
- Wok or large skillet
- spatula
Ingredients
- 1 tbsp oil
- 2 cloves garlic, minced
- 6 medium shrimp
- 2 cups bean sprouts
- 4 tbsp water
- ½ tbsp white sugar
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 5 green onions, sliced in 1-inch pieces
- 1 tbsp cornstarch, mix with 2 tbsp water
Instructions
- Heat the oil in a large wok over medium heat. Add the garlic and fry until golden and fragrant.
- Add the shrimp and cook on both sides until pink and just cooked through.
- Add the bean sprouts, oyster sauce, light soy sauce, sugar, and water. Stir-fry until the sprouts are slightly softened but still have some crunch.
- Stir the cornstarch and water mixture, then pour it into the liquid in the wok. Let the sauce thicken while stirring.
- Add the green onions and toss everything together until the sauce lightly coats the shrimp and bean sprouts. Serve hot with jasmine rice.
Video
@hungryinthailand.com Stir fried shrimp with bean sprouts. #thaifood #thaistreetfood #foodblog #thaifoodlover #foodblogger #food
♬ มองนานๆ – FLI:P
Notes
- Use the nutrition card in this recipe as a guideline.