Jillian Harris's Shrimp & Pepper Stir-Fry | W Network

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Jillian Harris's Shrimp & Pepper Stir-Fry

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Jillian Harris

Created date

May 13, 2014

This recipe is by far one of my favourite dishes that my momma cooks, and I'm sharing it with all of you! The dish is super easy to make, and takes no time at all!


2 cups water

Soya sauce

1 small package of chicken stock

2.5 tablespoons corn starch

2 tablespoons olive oil

7-10 jumbo shrimp, peeled

Yellow, red and green peppers, diced   

Mushrooms, sliced   

1 medium onion, diced

2 stalks celery, diced   

Handful of cashews


1. Prepare jasmine rice, or a rice of your choice just before making the stir-fry.

2. In a small pot, bring two cups of water to a boil. Reduce heat, and mix in chicken stock and corn starch until dissolved. Continue to stir until sauce has thickened. Add soya sauce to taste.

3. In a medium frying pan or wok, stir-fry shrimp in the olive oil until shrimp is half-cooked. Add vegetables and cashews, but be sure not to overcook the vegetables or shrimp.

4. Toss the sauce mixture into the vegetables and shrimp, and serve over a bed of jasmine rice.

Tip: For a healthier alternative, add additional veggies of your choice and opt for brown rice instead.

I hope you enjoy this delicious twist on stir-fry as much as I do! What are your favourite recipes from your momma? Let's hear 'em!

xo Jilly

Find all of Jillian's recipes here.

More great ideas from Jillian Harris.



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