Stir Fry Shrimp with Parsnip Rice

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Shrimp Stir Fry with Parsnip Rice


SourceSarah Lavoie
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes


This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by Sarah Lavoie.  Sarah says, "I love meals that are fast, fresh, healthy, and use only 1 pan! This meal meets all these requirements."


12 ounces
shrimp (frozen, cooked, thawed, peeled, no tails)
1 pound
onion (medium, chopped)
12 ounces
mushrooms, cremini (sliced)
2 tablespoons
canola oil (divided)
2 tablespoons
soy sauce


Peel parsnips and cut into chunks about 1/2-inch thick. Put into a food processor and pulse until the parsnips bits are about rice sized. 

Heat 1 Tbsp canola oil in a large pan over medium-high heat until it shimmers. Add parsnip "rice" and stir fry until tender, about 3-5 minutes.  Remove and reserve.

Add 1 Tbsp canola oil to the pan and heat over medium-high heat until it shimmers. Add onion, cook until tender about 2-3 minutes. Add mushrooms and stir fry until mushrooms start to sweat.  Add shrimp and reserved parsnip rice and cook until shrimp is pink with red tails and slightly white and opaque in color. Add soy sauce, stir until warmed through, and serve!


Add any other in season vegetables as you wish.