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5 from 1 vote

Lucky Shrimp and Lotus Seeds

Lucky Shrimp and Lotus Seeds is light, flavorful, crispy, crunchy, lucky Chinese stir fry that you can have on your table in 15 minutes flat. Preparing dried lotus seeds is optional.
Prep Time10 mins
Cook Time5 mins
Lotus Seed Prep12 hrs
Total Time15 mins
Course: Mains
Cuisine: Chinese
Diet: Gluten Free
Servings: 4
Calories: 158kcal
Author: HWC Magazine


  • Instant Pot optional


Lotus Seeds (optional)

  • lotus seeds
    (after soaked and pressure cooked) - handful sprinkled on top - optional garnish
  • water to soak lotus roots and to cook in pressure cooker

Lucky Shrimp Stir Fry

  • 20 shrimp
    (large, deveined and heads and tails off)
  • 1 cup baby corns cut on a diagonal
  • ½ cup peas
  • ¼ onion
    small peeled and chopped
  • 2 cloves garlic peeled and minced
  • 1 tablespoon cornstarch
  • ¼ cup water
  • 1 teaspoon chicken powder
    (gluten free) or chicken bouillon - 1 teaspoon or to taste
  • 1 teaspoon sesame oil
  • white pepper
    to taste
  • 1 tablespoon oil
  • lotus seeds soaked and cooked - optional (Dish is also delicious with fried cashews or peanuts as a topping)


Optional - Lotus Seed Preparation

  • If you plan on topping with optional Lotus seeds, soak dried lotus seeds in water overnight. Then, you can either use a toothpick to remove the green vein that is bitter or chop in half to remove.
    Then place lotus seeds in the pressure cooker (instant pot) and cover with an inch or 2 of water. Set the pressure cooker on high and cook for 10 minutes. Allow to naturally pressure release for 10 minutes and then release pressure. Drain and dry.

Lucky Shrimp Stir Fry

  • Gather all your supplies and have everything chopped, cleaned and ready to go into the wok.
  • Make your Cornstarch slurry mixture: In a little cup, place ¼ cup warm water and mix in your gluten free chicken powder until dissolved. Add 1 tablespoon cornstarch, sesame oil and white pepper to taste and stir. Set aside.
  • In a wok or frying pan place olive oil and turn on burner to medium high heat. Add onions and garlic and stirfry until translucent.
  • Add the baby corn and add a splash of water (couple of tablespoons and then place a lid on to top to help steam for about 1-2 minutes) Take the lid off of the vegetable-do not over cook, just until firm aldente.
  • Add the shrimp and keep stirring until they turn slightly pink, then add your optional lotus seeds and stir fry for a minute of 2 and then your cornstarch slurry mixture.
  • Add your peas and keep stirring until the mixture is light and has a silky broth. If broth is too thin add more diluted cornstarch and water. If mixture is too thick, add more water. Taste and adjust seasonings as needed.
  • Set your lucky shrimp stir fry on to a serving platter and enjoy with steamed rice.


If you cannot find dried lotus seeds, this recipe is delicious without them too. Feel free to exchange with cashew, if desired. 


Serving: 1g | Calories: 158kcal | Carbohydrates: 19g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 356mg | Potassium: 215mg | Fiber: 3g | Sugar: 4g | Vitamin A: 303IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 1mg