Golden Shrimp and Crisp Celery Stir Fry

Welcome to one of my all-time favorite lightning-fast meals! If you’re searching for a dish that is incredibly quick, surprisingly simple, and bursting with fresh, clean flavors, you’ve just found it. This Golden Shrimp and Crisp Celery Stir Fry is the perfect answer to the “what’s for dinner?” question on a busy weeknight. The entire process, from prep to plate, takes about 10 minutes. The cooking method is a classic stir-fry, which means everything happens fast over high heat, locking in the natural sweetness of the shrimp and the wonderful, vibrant crunch of the celery. The flavor profile is savory and delicate, allowing the high-quality ingredients to shine without being overpowered by heavy sauces. It’s an effortlessly elegant dish that is as healthy as it is delicious, sure to become a staple in your cooking rotation.

To create this delightful dish, you’ll only need a handful of simple ingredients. The beauty of this recipe is its minimalism, so getting the best quality you can find will make a real difference. Here is what you’ll need:

For the stir-fry:

• Large Raw Shrimp: 10, peeled and deveined (about 1/2 pound or 225g)
• Celery: 2 large stalks
• Peanut Oil: 1 tablespoon. Substitution Note: If you have a peanut allergy or don’t have peanut oil, any neutral high-heat cooking oil like canola, grapeseed, or sunflower oil will work perfectly.
• Salt: A pinch, or to your personal taste
• Ground White Pepper: A pinch. A Quick Note: White pepper is common in this style of cooking for its fine, earthy heat that complements seafood and vegetables without adding the black specks or floral notes of black pepper. If you only have black pepper, use it sparingly.
• Shaoxing Cooking Wine: 1 teaspoon. Ingredient Tip: This is a key ingredient for authentic flavor, adding depth and removing any fishiness from the shrimp. You can find it in most Asian markets or the international aisle of larger supermarkets. If you can’t find it, dry sherry is the best substitute. In a pinch, a splash of Japanese sake or a dry white wine will also do the trick.

Ready to see how quickly this all comes together? The key to a successful stir-fry is having all your ingredients prepped and ready to go before you even turn on the stove. This is called mise en place, and it’s your best friend for this recipe!

1. First, prepare your celery.
2. Trim the ends and any leaves from the celery stalks. Give them a good wash under cold water and pat them completely dry with a paper towel or clean kitchen towel.
3. Slice the celery stalks on a diagonal into thin, bite-sized pieces, about ¼-inch (0.6 cm) thick. This diagonal cut not only looks beautiful but also increases the surface area, helping it cook quickly and evenly.
4. Now for a pro tip: blanching the celery. Bring a small pot of water to a rolling boil. Add the celery pieces and cook for just 30-45 seconds. This quick blanch will lock in their gorgeous bright green color and ensure they stay incredibly crisp. Immediately scoop them out with a slotted spoon and set them aside in a bowl.
5. Prepare your shrimp. If using frozen shrimp, ensure they are fully thawed. Peel and devein them, then give them a quick rinse and pat them thoroughly dry. Drying the shrimp is crucial for getting a nice sear. In a small bowl, toss the shrimp with the Shaoxing cooking wine. Let them marinate for a few minutes while the pan heats up.
6. Place a large skillet or wok over medium-high heat. Let it get nice and hot before adding the oil. Swirl the oil to coat the bottom of the pan, then add the marinated shrimp in a single layer. Stir-fry for about 1-2 minutes, until they turn from translucent to pink and opaque and are just starting to brown. As soon as this happens, add the blanched celery, a pinch of salt, and a pinch of white pepper. Toss everything together for another 30-60 seconds, just enough to heat the celery through and meld the flavors.
7. Immediately remove the pan from the heat and transfer the stir-fry to a serving dish. It’s ready to be enjoyed right away!
8. The result is a plate of perfectly crisp, refreshing celery and tender, savory shrimp.

The first time I made this dish, I was genuinely amazed at how something so simple could taste so fantastic. The shrimp, juicy and kissed with the subtle aroma of the cooking wine, provides the perfect savory bite. But the real star is the celery, which remains wonderfully crunchy and fresh, providing a beautiful textural contrast. It’s a light yet satisfying meal that doesn’t weigh you down. I love serving it with a side of hot, fluffy jasmine rice to soak up the simple, delicious pan juices. This recipe is a perfect testament to the idea that great cooking is often about honoring simple ingredients and cooking them well. I hope you’ll give this a try and find it as rewarding as I do. Let me know what you think in the comments below—I’d love to hear how it went