Five Spice Shrimp – Easy Stir-Fry Recipe

Five Spice Shrimp


I love stir fry because I can throw in anything I have that needs to be used up. But sometimes it’s nice to elevate the stir fry from a receptacle for bits and scraps of leftover veggies and meat to an  harmonious blend of ingredients that actually meld well together, like in this five spice shrimp recipe.

The great thing about this recipe is that even if the shrimp is in the freezer, this meal can be on the table in under 30 minutes if you make the rice and the stir fry at the same time. Just run cold water over frozen shrimp for 5-10 minutes to thaw it out before you start.

If you don’t have Chinese Five Spice on hand, there are a few substitutes you can use. For this recipe, a combination of 1/4 tsp cloves, 1/2 tsp cinnamon, a dash of black pepper, and a splash of anise extract (if you have it) works well.  Chinese five spice is so named because it is said to contain all five tastes: sweet, sour, bitter, salty, and hot or spicy. My substitution falls short of all five tastes, but it still works well with this recipe.

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Five Spice Shrimp Recipe

(serves 4)


  • 1 lb medium uncooked shrimp, peeled and deveined
  • 2 cups sugar snap peas
  • 1 tbsp coconut oil
  • 1 tbsp Chinese five spice
  • 2 cloves garlic, finely diced
  • 2-3 cups cooked rice
  • Diced scallions to garnish


  1. Add the coconut oil to a skillet or wok on medium heat. Add the garlic and shrimp and cook, stirring constantly, until the shrimp is just opaque.
  2. Remove the shrimp and garlic from the skillet.
  3. Add the sugar snap peas to the skillet and stir fry about 2 minutes. Peas should stay crisp.
  4. Turn heat down to low.
  5. Add the shrimp and garlic back to the peas in the skillet. Season the whole mixture with Chinese five spice.
  6. Remove from heat and serve over rice. Garnish with scallions, with soy sauce on the side.


Five Spice Shrimp


  • 2-lb bag of large cooked shrimp
  • 1 tsp chinese five-spice or substitution
  • 1/4 cup soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp coconut oil
  • 2 cups sugar snap peas or snow peas


  1. In a small bowl, combine the soy sauce and brown sugar. Wisk together and set aside.
  2. Lay out the shrimp on a towel and pat dry. Sprinkle with five spice mixture.
  3. In a wok or large saute pan, heat the coconut oil over medium heat.
  4. Add the shrimp, peas, and soy sauce mixture. Bring to a low boil then reduce to simmer.
  5. Simmer for 5 minutes on low.
  6. Serve with rice.

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  1. This sounds really good, and I love how colorful it is! 5 Spice is an awesome addition to anything!

  2. I stir fry once or twice a week and am always looking for new tasty recipes. Thanks for this one.

  3. We will just love this Stir Fry, it has great flavors. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen