Authentic Shrimp Chop Suey Recipe with Crisp Vegetables

Shrimp chop suey is a beloved Chinese‑American dish that’s perfect for busy weeknights. This shrimp chop suey recipe pairs tender shrimp with crisp, colorful vegetables in a savory sauce that comes together in under 30 minutes. With simple ingredients you can find at most grocery stores, it’s easy to customize based on what’s in your fridge.

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Shrimp chop suey is a common restaurant favorite. It’s traditionally served with steamed white rice and sometimes with chow mein noodles. The dish features juicy shrimp and a medley of vegetables such as snow peas, carrots, celery, baby corn, and mushrooms, creating a bright, nutritious meal that’s light yet satisfying.

If you’re new to cooking Chinese‑American dishes, this shrimp chop suey recipe is approachable and forgiving. Ingredients are straightforward and the technique is simple: stir‑fry the vegetables until tender, mix a quick sauce, then finish by combining everything with the shrimp. Little prep and a hot pan are all you need to get great results.

Why You’ll Love Shrimp Chop Suey

• Healthy – Packed with vegetables and lean protein, shrimp chop suey is rich in vitamins, fiber, and low in heavy oils or deep frying.
• Simple ingredients – Most components are pantry or produce staples. Oyster sauce and rice wine vinegar are helpful to have, but you can substitute similar items if needed.
• Quick and easy – Once vegetables are prepped, the stir‑fry and sauce only take minutes. Total cook time is about 15 minutes, 30 minutes including prep.
• Flexible – Swap or add vegetables like bok choy, bell peppers, broccoli, or bean sprouts, or change the protein to chicken, pork, or tofu.

Chop Suey History

Chop suey likely developed in the United States among early Chinese‑American communities. The name originates from the Cantonese phrase tsap seui, meaning “miscellaneous leftovers,” and reflects the dish’s origins as a practical way to combine available ingredients into a tasty stir‑fry. Different stories exist about a single inventor, but the common thread is a simple, mixed‑vegetable dish tossed with a savory sauce—perfect for using up scraps while creating a crowd‑pleasing meal.

Ingredients

For the stir fry

• 1 tablespoon vegetable oil (canola or other light oil)
• 1 teaspoon sesame oil
• 1 lb large shrimp, peeled and deveined
• 1 cup snow peas
• 2 large carrots, sliced
• 3 celery stalks, chopped
• 1 cup sliced mushrooms (white button, cremini, or shiitake)
• 1 (15 oz) can baby corn, drained

For the chop suey sauce

• 1/2 cup chicken broth (or water for a lighter option)
• 1 teaspoon rice wine vinegar (or white wine vinegar / apple cider vinegar)
• 3 tablespoons soy sauce (use gluten‑free soy sauce or tamari if needed)
• 1 teaspoon sugar
• 2 tablespoons oyster sauce (or a vegetarian oyster sauce or additional soy sauce)
• 4 teaspoons corn starch (to thicken the sauce)

How to Make Shrimp Chop Suey

1. In a small bowl, whisk together the chicken broth, rice wine vinegar, soy sauce, sugar, oyster sauce, and corn starch until smooth. Set aside; whisk again if the corn starch settles.
2. Heat vegetable oil and sesame oil in a wok or large skillet over medium‑high heat.
3. Add the carrots and celery and stir‑fry for 4–5 minutes, until they begin to soften.
4. Stir in the snow peas, mushrooms, and baby corn. Pour the sauce over the vegetables and cook 4–5 minutes, stirring, until the sauce thickens and coats the vegetables.
5. Add the shrimp and toss to combine. Cook 2–3 minutes, until the shrimp are pink and cooked through. Remove from heat and serve over steamed rice or noodles.

Other Ways to Make Shrimp Chop Suey

• Use chicken, pork, tofu, or a mix of seafood (squid, scallops, or crab) in place of shrimp.
• Try seasonal vegetables such as bell peppers, broccoli, zucchini, or asparagus.
• Add heat with red pepper flakes, fresh chiles, or a drizzle of sriracha.
• Make it vegetarian by swapping oyster sauce for a mushroom‑based vegetarian oyster sauce or extra soy sauce and using vegetable broth.

Frequently Asked Questions

Is shrimp chop suey gluten free?

The basic recipe is not automatically gluten free because typical soy sauce and some oyster sauces contain gluten. Use gluten‑free soy sauce or tamari and check oyster sauce labels for gluten‑free options, or substitute gluten‑free fish sauce to make the dish gluten free.

Can I make this vegetarian?

Yes. Omit the shrimp and use a vegetarian oyster sauce or extra soy sauce with vegetable broth. Firm tofu, tempeh, or extra mushrooms work well as the protein replacement.

Is shrimp chop suey healthy?

Yes. Because it’s loaded with vegetables and uses lean shrimp instead of fried proteins, shrimp chop suey is a lighter, nutrient‑dense option that still delivers satisfying flavor.

What size shrimp should I use?

Large or jumbo shrimp work best because they hold up during cooking and don’t shrink as much. Use whatever size you prefer—just adjust cook time accordingly.

Shrimp chop suey vs. chow mein

Chop suey focuses on a variety of vegetables and a glossy sauce served with rice or noodles on the side. Chow mein is a more traditional Chinese noodle dish where noodles and vegetables are cooked together. Chop suey tends to be more flexible and Americanized.

Storing

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and place in a freezer‑safe container for up to 3 months. Reheat gently to avoid overcooking the shrimp.