Naked Shrimp Stir Fry Seafood Supper Club

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Serving: Serves 4
Prep Time: 30 Minutes

Get inspired and watch Chef Andrew from North Coast Seafoods prepare this delicious recipe.

Seafood Supper Club Recipe

Pan-fried shrimp and vegetables sautéed in a spicy-sweet sauce over a bed of rice.

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1. Wash hands with soap and water.

2. Rinse fresh produce. 

3. Prepare Chef Andrew's "mother-in-law" sauce by combining sweet thai chili sauce, soy sauce, sesame oil, gochujang, chili garlic sauce and sesame seeds. Whisk together, then set aside.

4. In a small saucepan over medium-high heat, melt butter. Add onion and cook until softened. 

5. Add rice and toast for 1 minute.

6. Add the broth and salt and bring to a boil. Once boiling, reduce heat to low, cover and simmer rice until liquid is absorbed, about 18 minutes.

7. While rice is cooking, in a large saute pan over medium heat add canola oil. Once oil is hot add shrimp and cook until pearly white and opaque, about 2 minutes per side. 

7. Wipe out excess oil and add 2 tablespoons clean oil to pan over high heat.

8. Add onion, peppers, broccoli and asparagus to the hot oil and cook 2 to 3 minutes. Add a splash of water and cover with a lid for another 1 to 2 minutes until vegetables are cooked, but still crisp.

9. Remove cooked vegetables from pan and reserve in a bowl. Add remaining oil to pan along with zucchini and snap peas and cook 1 to 2 minutes.

10. Remove the zucchini and snap peas to the bowl of vegetables.

11. Return pan to heat and add 1/4 to 1 cup of "mother-in-law sauce". Bring sauce to a simmer.

12. Add shrimp, vegetables and scallions to sauce and toss to coat.

13. Spoon cooked rice onto plate, cover with the stir fried shrimp and vegetables and top with cilantro leaves.

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