Spicy Shrimp and Mushroom Stir-Fry

By Ali Slagle

Published April 24, 2024

Spicy Shrimp and Mushroom Stir-Fry
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4(376)
Comments
Read comments

This assertively spicy and savory stir-fry comes together quickly because each ingredient brings so much to the skillet. (And if you use pre-sliced mushrooms, you won’t even need a knife and cutting board.) Meaty mushrooms provide an earthy base, while the shrimp offers a sweet, saline snap. But the key ingredient is a considerable amount of kimchi: The fermented cabbage is cooked until just warm so it stays effervescent, spicy, crunchy and juicy. Kimchi’s heat varies jar by jar, so if you find the dish a bit too punchy, stir in a tablespoon of butter at the end. If you want a green vegetable, toss in a handful of spinach. Serve with rice, lettuce cups, rice cakes or ramen noodles.

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Ingredients

Yield:4 servings
  • 2tablespoons neutral oil, such as grapeseed
  • 1pound sliced button or cremini mushrooms
  • Kosher salt and black pepper
  • 1pound peeled medium shrimp
  • 1packed cup cabbage kimchi, snipped into small pieces with scissors
  • 2tablespoons kimchi brine
  • 2teaspoons toasted sesame oil
  • Cilantro leaves and tender stems, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

218 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 26 grams protein; 653 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a large (12-inch) skillet over medium-high. Add the mushrooms, season with salt and pepper, and cook, stirring just once every minute or two, until browned and crisp, 8 to 11 minutes.

  2. Step 2

    Reduce heat to medium and add the shrimp, kimchi, kimchi brine and sesame oil. Stir until the shrimp is just opaque, 2 to 4 minutes. Top with cilantro. (Since shrimp and kimchi are both salty, you likely won’t need more salt.)

Ratings

4 out of 5
376 user ratings
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Comments

JR

Add tbsp of ginger, garlic, lime juice. Red pepper flakes and some gochujang if you have it. Bam, miles better.

TeeDub

Need a fast assembly stir-fry? Prep as written. But you can make it so much better with the tips you’re seeing throughout the comments. Our additions: sauté garlic and ginger with the oil first, then add 1/2 onion and broccoli to the mushrooms. Added low-sodium soy, sesame oil, black pepper to taste. Added green onion to the cilantro garnish. Squeezed lime wedges on portions, plus spiked w/ smoked Thai chili powder. Next time will thicken sauce with corn starch slurry. Goes from 3 stars to 4.

Yeva

Made with a few alterations in the interest of flavor: garlic, ginger, sliced onion, all fried with the mushrooms (half crimini, half shiitake). A little soy sauce. I snip the shrimp into smaller pieces to make it easier to eat from lettuce cups. Have also served over rice & ramen-style noodles. Lovely all ways. Whole family, including small children, love love love this recipe!

Donna Hernandez

I'd give it four stars if you add the garlic, ginger, onion etc. per comments. This was very basic with very basic flavors

Diane K

I used some garlic and ginger as was suggested in other comments. I also added broccoli. My daughter who worked in a Korean restaurant, left me with several jars of kimchi that she'd made. We enjoyed this one and with leftover rice to use up, it was a quick and easy meal.

jacque

218 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 26 grams protein; 653 milligrams sodium

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