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Asian Shrimp Boil & Vegetable Stir-Fry

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Asian Shrimp Boil & Vegetable Stir-Fry on the Blaze Power Burner

by BBQGuys Staff


Prep Time:  45 mins
Cook Time:  30 mins
Total Time:  75 mins
Servings:  4-5
Print Recipe

In this recipe video, Grillmaster Randy shows us his favorite Asian Shrimp Boil Recipe before using the flavorful boiled shrimp to make a shrimp & vegetable wok stir fry.

Ingredients

Asian Shrimp Boil:

  • 4 lbs large shrimp, peeled and deveined
  • ½ cup large cut green onions
  • 3 lemons halved (squeezed) and rinds
  • 5 bay leaves
  • 2 inches ginger, peeled and julienned
  • 2 Tbsp garlic chopped
  • 1 cup soy sauce
  • 1 ¼ cup sugar
  • 2 Tbsp crushed red pepper
  • 1 Tbsp salt
  • 2 Tbsp cracked black pepper
  • 7 Gallons water
  • Asian 5 spice seasoning blend

Delicious Shrimp and Veggie Stir Fry:

  • ½ cup large chopped onion
  • 2 small heads broccoli, cut into florets
  • ½ cup snap peas
  • 3/4 cup julienned carrots
  • ½ cup julienned red peppers
  • 2 Tbsp soy sauce
  • 2 Tbsp cornstarch
  • 1 ½ cloves garlic, crushed
  • 2 tsp chopped fresh ginger root
  • ½ cup vegetable oil
  • 1 tsp sesame seed oil
  • ½ Tbsp salt
  • 2 tsp white sesame seeds for garnish

Items You'll Need

Instructions - Asian Boil

  1. Combine 3 gallons of water with bay leaves, ginger, garlic, lemon juice, lemon rinds, green onions, soy sauce, sugar, crushed red pepper, salt & pepper, and bring to a boil over high heat.
  2. Season the shrimp with the 5 spice and toss into the boil.
  3. Cook for 3-4 minutes, or when the water comes back to a boil.
    4. Laid out ingredients for the shrimp boil
  4. Turn off heat.
  5. Let shrimp sit for 2 min.
  6. Remove lemon rinds from water, then strain shrimp.
  7. Set shrimp on platter to cool.

Instructions - Stir Fry

  1. Mix together the vegetable oil and sesame oil.
  2. In small mixing bowl, mix together the corn starch, garlic, ginger, and half the oil mix until the corn starch is dissolved.
  3. In large mixing bowl, mix together broccoli, snap pees, carrots, baby corn, red peppers, and starch and oil mixture until vegetables are lightly coated.
  4. Heat the remaining oil mix in a wok, over medium heat.
  5. Cook vegetables in oil for about 2 minutes, stirring often to prevent burning.
    6. Plated asian shrimp & vegetable stir fry with chopsticks
  6. Stir in salt, soy sauce, and lastly shrimp.
  7. Continue to cook until vegetables are tender but still crisp.
  8. Garnish with sesame seeds and green onions and remove from heat.
  9. Serve & enjoy!

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