Delta Bay Shrimp Wings Plate

This Delta Bay Shrimp Wing Plate combines juicy sautéed shrimp, crispy fried chicken wings, a golden egg roll, and aromatic fried rice for a meal that truly satisfies. Each bite balances tender shrimp with savory vegetables and a touch of sweet and salty sauces. The wings bring crunch and seasoning, and the sweet chili sauce adds a bright, spicy finish. This dish is perfect when you want a hearty restaurant-style dinner that comes together at home.

I first made this as a birthday treat, and now it's a family favorite for any night when we crave a mix of bold flavors and comfort food

Ingredients

• Large shrimp: peeled and deveined for juicy, flavorful bites choose ones that are firm and fresh without any fishy smell
• Cooked rice: day old rice works best because each grain stays separate and does not turn mushy during frying
• Mixed diced vegetables: carrots peas and corn add color and crunch use fresh if possible but frozen works well too
• Eggs: add protein and create soft scrambled bits in the rice fresh eggs make the fluffiest scramble
• Soy sauce: brings savory depth opt for reduced sodium if you prefer less salt
• Oyster sauce: adds a subtle sweet note and richness look for a thick high-quality type for the best flavor
• Black pepper: freshly ground spices the shrimp and rice perfectly
• Green onions: provide freshness and bright color pick crisp and vibrant stalks
• Seasoned fried chicken wings: crispy on the outside and juicy inside buy from the deli or homemade for extra love
• Egg roll: fried golden and crisp buy from a trusted deli or roll your own if you have time
• Oil for stir frying: use a neutral oil like vegetable or canola so it does not overpower the other flavors
• Sweet chili sauce for dipping: choose one with visible chili flakes and a balanced sweet tang

Instructions

Prep the Shrimp and Chicken Wings:

Pat the shrimp dry completely to ensure they sear nicely when cooked. Have your fried wings and egg roll ready and warmed somewhere nearby to make final assembly smooth and quick.

Sauté the Shrimp:

Heat oil in a large skillet or wok over mediumhigh heat until it is very hot. Add the shrimp, sprinkle with fresh black pepper, and cook for about three minutes, turning occasionally until the shrimp turn pink and curl. Remove them from the pan right away to avoid overcooking set aside.

Scramble the Eggs:

In the same pan, pour in lightly beaten eggs. Let them sit a few seconds before gently pushing from the edges toward the center to form soft curds. Use low to medium heat so eggs stay tender and slightly creamy. Remove the eggs just before fully cooked to avoid dryness.

Cook the Vegetables:

Add your diced vegetables to the pan while still on mediumhigh heat. Stir fry for about two minutes, just enough to brighten their color and soften but retain a little crunch for texture contrast.

Combine with Rice and Sauces:

Add dayold rice to the pan, breaking up any clumps with a spatula. Drizzle soy sauce and oyster sauce evenly over the rice. Toss everything together well and stir over medium heat until the mixture is hot and fragrant.

Finish with Shrimp and Green Onions:

Gently fold the cooked shrimp back in along with chopped green onions. Let everything mingle for another minute so the flavors blend and the shrimp heat through without overcooking.

Plate with Sides:

Spoon the shrimp fried rice onto plates. Arrange crispy chicken wings and the golden egg roll alongside each serving to offer a variety of textures and flavors.

Garnish and Serve:

Sprinkle extra green onions on top for freshness and color. Place a packet or small dish of sweet chili sauce nearby for dipping, and serve everything piping hot for best enjoyment.

Shrimp is my absolute favorite ingredient here. Every time I peel those shrimp before cooking, their sweet aroma reminds me of cooking sessions with my dad on lazy Saturday afternoons. We loved competing to see who could flip shrimp best in the pan. It is a simple pleasure that brings so much comfort and family warmth to this dish.

Storage Tips

Store leftovers tightly covered in the refrigerator for up to three days. To keep textures at their best, separate the wings and egg roll from the rice. When reheating, sprinkle a little water on the rice and microwave to revive fluffiness, and warm wings in the oven to retain crispness.

Ingredient Substitutions

If shrimp is unavailable, sliced chicken breast or firm tofu make good alternatives. Using frozen mixed vegetables can save prep time. Brown rice or cauliflower rice can replace white rice for a different texture or dietary preference. If you do not have oyster sauce, teriyaki sauce is a decent substitute to keep that slightly sweet-savory note.

Serving Suggestions

Pair this plate with a chilled cucumber salad or stir-fried greens for a fresh contrast. A wedge of lemon squeezed over the wings adds brightness. For gatherings, doubling the recipe lets guests build their own plates with extra sauces on the side. This dish captures the lively spirit of Asian American diner fare blending comfort food with global influences in an approachable way.

Serve this plate hot for the best contrast of textures and flavors. It makes a satisfying weeknight dinner that feels special without a lot of fuss.

Common Questions About the Recipe

→ How to perfectly cook the shrimp?

Sauté the shrimp until they turn pink and opaque, usually about three minutes. This ensures they stay juicy and tender without becoming tough.

→ Can I use fresh rice instead of day-old rice?

Day-old rice is preferred because it's drier and fries better, preventing mushiness. Fresh rice can be used if cooled and dried slightly before cooking.

→ Which dipping sauce pairs best with this plate?

Sweet chili sauce complements the shrimp and wings perfectly with its tangy, mildly spicy flavor.

→ Are there alternatives to oyster sauce?

Hoisin sauce or a combination of soy sauce and Worcestershire sauce can provide similar savory depth if oyster sauce is unavailable.

→ How can I keep the chicken wings crispy?

Serve wings immediately after frying and avoid covering them, as trapped steam softens the crust.