We’re always singing the praises of the humble celery stalk. As much as we enjoy snacking on it raw, this wonderful stalk proves to be equally exceptional sautéed. Two simple ingredients—celery and shrimp—make this a great side dish, or it can be added to rice, noodles, or salad. If you are able to grow celery, you are in for a treat; homegrown stalks are extra tender and flavorful compared to store-bought.

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  • ½ pound (225g) shrimp, peeled and deveined
  • 2 teaspoons vegetable oil, plus 1 tablespoon
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • Freshly cracked black pepper
  • 8 stalks celery, sliced crosswise
  • Kosher or sea salt



  1. In a large bowl, combine the shrimp, 2 teaspoons of the oil, the fish sauce, sugar, and pepper to taste. Gently toss to coat the shrimp.
  2. Heat a sauté pan over high heat. When the pan is very hot, swirl in the remaining 1 tablespoon oil. Add the celery and cook for 1 minute, stirring occasionally.
  3. Add the shrimp and cook for 1 minute. Flip the shrimp and cook for 1 minute more, or until pink.
  4. Season with salt to taste and serve warm.