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Grilled Shrimp Tossed W/ Spicy Asian Vegetables

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“This is excellent even without the shrimp (which we grilled as kabobs separately, then tossed together with the vegetables and sauce before serving). This asian vegetable sauce is AMAZING! If you don't give this stuff a try, you're really missing out. You can use it with whatever vegetables you prefer. I used broccoli, red & green bell pepper, onion, sugar snaps, bean sprouts and bamboo shoots in this version. This dish originated from the sauce for Chinese Green Beans - Chinese Green Beans, and I ran with it from there. ENJOY!”
1hr 15mins

Ingredients Nutrition


  1. Put shrimp in bowl and toss with 1 tablespoon olive oil and 1 teaspoon each of salt and pepper. Skewer onto kabob sticks and grill over medium heat for 6-7 minutes, turning frequently. Set aside.
  2. Combine the water, soy sauce, corn starch, brown sugar, sesame oil, and crushed red pepper in a bowl and set aside.
  3. Steam broccoli, bell pepper, onion, and sugar snaps for 4-5 minutes, and set aside.
  4. Coat a large nonstick skillet (or wok) with olive oil and heat until hot, then add 1 teaspoon minced ginger root and 4 teaspoons minced garlic and saute 30 seconds.
  5. Add your cooked shrimp and previously steamed veggies to the skillet, along with the bean sprouts and bamboo shoots and saute 3-5 minutes.
  6. In the last minute, pour the soy sauce mixture over the vegetables and stir until heated thoroughly.

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