Growing up in San Fernando, Trinidad and Tobago, one of my favourite memories was heading down to Mucurapo Street for a quick Chinese lunch before catching a Kung Fu movie with my dad and brother. Back then, the dish was usually a chicken stir-fry served family-style, full of bold oyster sauce flavours that soaked up perfectly with sticky rice. Over the years living in Canada, I’ve given that dish a little twist—swapping in shrimp (or sometimes thinly sliced beef) for a lighter, seafood version that still packs all the savoury goodness of my childhood favourites.
This Oyster Sauce Flavoured Shrimp Stir Fry is a quick, weeknight-friendly recipe that comes together in under 30 minutes. The shrimp cook up juicy and tender, with bell peppers adding a satisfying crunch. It’s an easy dish to stretch with extra vegetables like mushrooms, zucchini, cabbage, or bean sprouts when cooking for a crowd. Plus, you can dial up the heat with chili oil or fresh hot peppers to suit your spice preference.
Whether you enjoy it with steamed rice, noodles, or straight out of the pan, this stir-fry is a perfect way to bring a little taste of Caribbean-Chinese fusion into your kitchen.
Ingredient Guide
- Shrimp: Medium-sized shrimp (16-20 count) offer the best bite and stay juicy in the quick stir fry.
- Salt and Black Pepper: Basic seasoning to highlight the natural sweetness of the shrimp.
- Vegetable Oil: Neutral oil for stir-frying; feel free to use any preferred cooking oil.
- Onion: Adds sweetness and body to the base of the stir fry.
- Ginger: Freshly grated for a zesty kick that balances the rich oyster sauce.
- Garlic: A must-have for depth and aroma in the dish.
- Green and Red Bell Peppers: Brings colour and a mild, sweet crunch to the stir fry.
- Oyster Sauce: The star ingredient, delivering that iconic umami-rich, savoury glaze.
- Hoisin Sauce: Optional for a hint of sweetness and complexity.
- Sesame Oil: Toasted sesame oil adds a nutty finish to the dish.
- Soy Sauce: Provides saltiness and depth to the sauce mixture.
- Water: Helps to thin and loosen the sauce so it coats all ingredients evenly.
- Scallions: Added at the end for freshness and colour.
- Sesame Seeds: Sprinkled over for a light crunch and visual appeal.
Shopping Made Easy
- Medium shrimp are available fresh or frozen at most grocery stores; look for peeled and deveined for convenience.
- Oyster sauce can be found in the international aisle or at any Asian grocery store.
- Toasted sesame oil is often near the oils section or with Asian condiments.
- For hoisin sauce, a small bottle goes a long way and lasts in the fridge for months.
- Choose bell peppers that are firm and heavy for their size; both red and green for colour contrast.
- Fresh ginger and garlic are pantry staples that add essential flavour to stir-fries.
- If you like extra heat, look for chili oil or chili crisp in specialty aisles.
Cooking Notes from the Kitchen
- To get that restaurant-style stir fry texture, use high heat briefly on the shrimp to sear and then remove them before overcooking.
- Cut your bell peppers into even slices so they cook uniformly and keep a slight crunch.
- Adding hoisin sauce is optional but gives a nice balance of sweet and savoury to the oyster sauce base.
- Rinsing out the sauce bowl with a splash of water ensures no flavour is wasted.
- You can easily swap shrimp for thinly sliced beef or chicken, adjusting the initial stir-fry time accordingly.
Can I use frozen shrimp for this stir fry?
Yes, frozen shrimp work perfectly. Just be sure to thaw them completely and pat dry with paper towels to avoid excess water diluting the stir fry sauce.
What vegetables can I add to stretch this dish?
Mushrooms, zucchini, cabbage, and bean sprouts are all great options to bulk up the stir fry while keeping it light and nutritious.
Is there a substitute for oyster sauce?
While oyster sauce has a unique umami flavour, you can substitute with mushroom-flavoured vegetarian oyster sauce or a mix of soy sauce and a touch of sugar for a similar effect.
Can I make this dish spicy?
Absolutely! Add chili oil, chili crisp, or fresh sliced hot peppers towards the end of cooking to give the dish a spicy kick tailored to your taste.
What’s the best side dish to serve with this stir fry?
Steamed sticky rice is my personal favourite, but you can also enjoy it with jasmine rice, plain noodles, or even cauliflower rice for a low-carb option.
Oyster Sauce Flavoured Shrimp Stir Fry
Description
This Oyster Sauce Flavoured Shrimp Stir Fry is a quick and delicious dish inspired by my childhood lunches in San Fernando, Trinidad and Tobago. It brings together juicy shrimp, crisp bell peppers, and a savoury oyster sauce glaze that's perfect with steamed rice or noodles. A versatile recipe you can easily adapt with beef, chicken, or extra vegetables to stretch for more guests.
Ingredients
Instructions
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Peel, devein, and rinse the shrimp under cool water. Drain well and season with salt and black pepper.
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Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the seasoned shrimp and stir-fry for about 2 minutes until they start to turn pink. Remove the shrimp from the pan and set aside.
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In the same pan, add the remaining 1 1/2 tablespoons of oil over low heat. Add the sliced onion, garlic, ginger, and stir for about 1 minute to build flavour. Then add the green and red bell peppers. Cook for 3-4 minutes, stirring often, until they begin to soften.
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While the vegetables cook, combine the soy sauce, hoisin sauce (if using), sesame oil, and oyster sauce in a small bowl. Mix well.
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Turn the heat to medium-low, pour in the sauce mixture, and stir to coat the vegetables evenly. Rinse the sauce bowl with 1 tablespoon of water to capture any remaining sauce and add it to the pan.
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Cook for 2 minutes to allow the sauce to thicken slightly. Return the shrimp to the pan, stirring well to coat with the sauce and warm through.
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Turn off the heat and sprinkle the sesame seeds and chopped scallions over the stir-fry.
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Serve hot with steamed sticky rice or your favourite noodles. Add chili oil or fresh sliced hot peppers if you like it spicy.
