Spicy Shrimp and Mushroom Stir-Fry

By Ali Slagle

Published April 23, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4(435)
Comments
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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

  • 2 tablespoons neutral oil, such as grapeseed

  • 1 pound sliced button or cremini mushrooms

  • Kosher salt and black pepper

  • 1 pound peeled medium shrimp

  • 1 packed cup cabbage kimchi, snipped into small pieces with scissors

  • 2 tablespoons kimchi brine

  • 2 teaspoons toasted sesame oil

  • Cilantro leaves and tender stems, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 grams carbs; 183 milligrams cholesterol; 218 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 2 grams fiber; 653 milligrams sodium; 26 grams protein; 3 grams sugar

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.)

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Ratings

4 out of 5
435 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!

Kevmo

I added some spinach and some crunchy chili crisp. My wife and I enjoyed it and will make it again.

kathy elli

yum! easy is right! the kimchi added some zest which was nice. Cooked with boiled white rice - lovely.

David

I don’t know what this would have tasted like without all the extra added ingredients (onion, garlic, ginger, soy sauce and red pepper flakes) but with them it was delicious.

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