For a quick and delicious dinner try this easy shrimp stir-fry. We love the combination of bell pepper and snow peas, but you can use any vegetable you like, just be sure to slice the vegetables thinly enough to ensure they cook through completely. Our stir fry sauce is a cinch to make, but if you want to make this recipe faster and easier you can use store-bought stir-fry sauce instead. As you can probably tell, we love a recipe that gives you options, that’s why we’ve also included cooking times for both brown rice and white rice. Think of this recipe as a template for all your future stir-frys! 

Note: You can substitute 1 cup of your favorite store-bought stir-fry sauce instead of making your own if you would prefer. 

Shrimp Stir-Fry

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 1 hour and 45 minutes
  • Print


  • 1 lb peeled, deveined shrimp
  • 1 tbsp sesame oil plus 1 tbsp, divided
  • 1 cup white or brown rice
  • 2 cups snow peas
  • 1 bell pepper, stemmed and cut into ¼” slices
  • ¼ cup soy sauce
  • ¼ cup low sodium chicken broth or water
  • 1 tbsp cornstarch
  • 1 tbsp sriracha
  • 1 tbsp sugar
  • 1 tbsp rice wine vinegar
  • 1 tsp vegetable oil


1) Pat shrimp dry, season with salt and pepper, and vacuum seal with 1 tbsp sesame oil. Place shrimp in a Suvie pan, cover with water, and place in the bottom zone of Suvie. 

2) Place snow peas and bell pepper in a second Suvie pan and place in the top zone of Suvie. Input settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide 125°F for 30 minutes

Top Zone: Sous Vide 125°F for 30 minutes

3) Place 1 cup rice in the Suvie rice pot (black handles) and cover pot with lid. Place inside the Suvie starch cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Rice, Long Grain White or Brown, 1 cup

4) Meanwhile, whisk together the soy sauce, chicken broth, cornstarch, sriracha, sugar, rice wine vinegar, and remaining sesame oil in a medium bowl.

5) After the shrimp has finished cooking, remove pans from Suvie. Drizzle 1 tsp vegetable oil over the vegetables and season with salt. Remove shrimp from the vacuum bags, pour off any excess liquid, and set shrimp aside.

6) Wipe now-empty pan dry and add sauce, rewhisking to incorporate the cornstarch. Place pans in Suvie and Roast at 425°F for 15 minutes, whisking sauce halfway through cooking. 

7) Fluff rice with a fork. Divide rice, shrimp, and vegetables between four bowls, drizzling sauce over each serving.


Nutritional Information per serving (4 servings per recipe): Calories 346, Total Fat 5g, Total Carbohydrates 50g, Total Sodium 1,390mg, Total Protein 23g

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