Chinese-Style Shrimp and Celery Stir Fry

This shrimp and celery stir fry has bouncy shrimp and crisp veggies in a savory sauce. Quick, simple, and perfect for anytime of the week!

Sometimes the simplest stir-fries are the most satisfying. This shrimp and celery stir-fry is light, crunchy, and comes together in under 30 minutes. If you’ve ever wondered how restaurants get their shrimp so bouncy and snappy, I’ll show you the velveting trick here, too. Pairing that juicy shrimp with crisp celery makes for a quick dish that goes perfectly with a bowl of steamed rice.

Why You’ll Like This Recipe

1. The shrimp turns out crunchy and bouncy, just like at Chinese restaurants.
2. Only a handful of pantry ingredients are needed.
3. It’s a quick 20-minute dish from start to finish.
4. You can easily adjust the seasoning to be lighter or more savory.
5. Perfect for busy weeknights but still feels special.

The Velveting & Stir-Fry Technique

When I was still a very new cook (a.k.a just got married and had no clue what to do at the kitchen!) and attempting to stir fry some shrimp, they were either rubbery or bland. The velveting trick changed the game. The quick science: a small amount of baking soda raises the surface pH just enough to change how the shrimp proteins behave — they end up holding onto moisture and becoming more “springy” instead of tightening up into a rubbery blob. Important notes from my experiments:

• Don’t overdo the baking soda. ½ tsp per pound is enough. Too much makes the shrimp mushy and can give a slightly bitter taste.
• Rinse after velveting. You must rinse the baking soda off so your dish doesn’t taste soapy. Pat shrimp very dry — moisture on the surface will steam rather than sear.
• Cornstarch + oil in the marinade gives a thin protective veil that keeps the shrimp silky and helps the sauce cling. It’s what restaurant kitchens do to get that smooth mouthfeel.
• A hot, dry wok is your friend. If the pan is too cool or too wet, the shrimp will steam and lose that crisp edge.
• High heat, very quick cook. Stir-frying is all about heat and speed. Shrimp cook in less than a minute or two; celery needs a bit longer but still stays snappy. Cook the shrimp briefly first so they don’t overcook while you finish the veg and sauce.

Tips

1. Always preheat your wok until very hot — a drop of water should sizzle and evaporate instantly.
2. Work in a single layer and avoid overcrowding the wok; cook in batches if necessary.
3. Pat shrimp thoroughly dry after rinsing — dry surface = better sear.
4. If you like a glossy sauce, mix ½ tsp cornstarch + 1 Tbsp water and add at the very end to thicken briefly.
5. Cut celery on the bias (angle) — larger surface, nicer bite, and it cooks evenly.
6. If using frozen shrimp, thaw completely and pat dry; you may need a slightly shorter velveting time.
7. Taste the sauce before serving and adjust: a splash more soy for salt, sugar for balance, or a few drops of sesame oil for aroma.

Frequently Asked Questions

1. Can I skip the baking soda?
   Yes. The dish will still be tasty, but the shrimp will be less bouncy. You can use an egg-white + cornstarch velvet as an alternative for tenderness.
2. Can I use pre-cooked shrimp?
   It’s possible, but pre-cooked shrimp will overcook and go rubbery the moment you heat them. If you must use them, add them at the very end just to warm through (no more than 30 seconds).
3. Why rinse the shrimp after velveting?
   Rinsing removes excess baking soda (and any soapy flavor). Always rinse and then dry.
4. My shrimp turned rubbery — what went wrong?
   Most likely overcooking. Shrimp should curl into a loose “C” shape. Tight curl or “O” means overcooked.
5. Can I add other vegetables?
   Definitely — bell peppers, snap peas, or thinly sliced carrot work well. Cook vegetables with longer cook times (like carrot) before the celery.
6. How do I make this gluten-free?
   Use tamari instead of soy sauce and a gluten-free oyster alternative (or mushroom stir-fry sauce).
7. Can I make this ahead?
   Velvet the shrimp ahead of time and keep chilled; cook only when ready to serve. A cooked stir-fry dish loses its crispness on reheating.
8. What oil should I use?
   Use a high smoke point neutral oil (canola, peanut, or avocado). For finishing aroma, add a drop of sesame oil off the heat.

This shrimp and celery stir-fry is one of those weeknight heroes: fast, fresh, and surprisingly impressive. The velveting step is a small time investment for a big payoff in texture. I love how the crunchy celery makes every bite lively — it’s become a go-to when I want something simple but not boring. If you do give it a try, let me know what you think!