Lomo Saltado Shrimp: A Quick Peruvian Stir-Fry

Lomo saltado shrimp is a seafood take on Peru’s popular lomo saltado, combining seared shrimp, red onion, tomato, soy sauce, and vinegar in a brisk, savory stir-fry. It keeps the dish’s lively balance of salty, tangy, and fresh flavors, with crisp fries served alongside or tucked into the pan just before serving.

Ingredients

1 lb large raw shrimp, peeled and deveined (450 g)
1 lb russet potatoes (450 g)
3 tbsp neutral oil, divided (45 ml)
1 tsp fine salt, divided (5 g)
½ tsp ground black pepper, divided (1 g)
1 medium red onion, cut into thick wedges (about 8 oz/225 g)
2 medium firm tomatoes, cut into wedges (about 10 oz/280 g)
2 garlic cloves, finely chopped (about 6 g)
1 small jalapeño, thinly sliced, optional (about 15 g)
3 tbsp soy sauce (45 ml)
2 tbsp red wine vinegar (30 ml)
1 tsp ground cumin (2 g)
¼ cup chopped fresh cilantro, plus more to serve (10 g)
2 scallions, thinly sliced (about 30 g)
1 lime, cut into wedges (about 60 g)
Steamed white rice, for serving (about 3 cups/450 g cooked)

Instructions

Cut and soak the potatoes. Heat the oven to 425°F (220°C). Cut the potatoes into fries about ⅓ inch (8 mm) thick. Put them in a bowl of cold water for 10 minutes to rinse off surface starch, then drain and dry very thoroughly with a clean towel. This short soak helps the fries brown; drying them well prevents steaming.
Bake the fries. Toss the potatoes with 1 tablespoon (15 ml) oil, half the salt, and half the pepper. Spread them in a single layer on a rimmed baking sheet, leaving space between pieces. Bake for 20–25 minutes, turning once, until browned and tender. The oven time overlaps with preparing the stir-fry ingredients.
Prepare the shrimp and sauce. Pat the shrimp dry. Season with the remaining salt and pepper. In a small bowl, stir together the soy sauce, red wine vinegar, and cumin. Keep the onion, tomatoes, garlic, and optional jalapeño ready beside the stove; the stir-fry moves quickly.
Sear the shrimp. Heat a large skillet or wok over high heat until hot. Add 1 tablespoon (15 ml) oil, then arrange the shrimp in a single layer. Cook about 1 minute per side, just until pink and nearly opaque; transfer to a clean plate. Shrimp should reach 145°F (63°C), the USDA FSIS safe minimum for seafood, checked with a food thermometer in the thickest part. Avoid crowding the pan; sear in batches if needed.
Stir-fry the vegetables. Add the remaining 1 tablespoon (15 ml) oil to the hot pan. Add the onion and jalapeño, if using, and stir-fry for about 2 minutes, keeping the onion crisp-tender. Add the garlic and stir for 20–30 seconds, just until fragrant. Add the tomato wedges and cook for about 1 minute; they should soften slightly without collapsing.
Bring it together. Pour in the soy-vinegar mixture and let it bubble for about 30 seconds, scraping up browned bits. Return the shrimp and any juices to the pan and toss for 30–60 seconds, until hot and cooked through. Fold in the cilantro and scallions, then turn off the heat. Taste before adding more salt because soy sauce is already salty.
Serve promptly. Divide rice among four plates. Add the shrimp and vegetables with their pan sauce, and serve the fries alongside to keep them crisp. For fries that have softened slightly, toss a few into the pan right before serving rather than simmering them in the sauce. Add lime wedges and extra cilantro at the table.

Tips

Dry the shrimp: Moisture makes shrimp steam instead of sear. If using frozen shrimp, thaw them overnight in the refrigerator or under cold running water, then pat dry. Do not thaw seafood on the counter.
Keep the pan hot and uncrowded: Cook in batches if your skillet is small. A crowded pan releases liquid and makes the vegetables limp.
Choose a practical potato method: Oven fries are convenient, but an air fryer also works; cook in batches according to its directions until browned and tender. Frozen fries are a time-saving substitute, though usually saltier, so season them lightly.
Adjust the sauce thoughtfully: Red wine vinegar gives a bright tang. If unavailable, use distilled white vinegar in the same quantity; it tastes sharper, so start with 1½ tablespoons and add more to taste. Aji amarillo is a traditional Peruvian chile sometimes used in lomo saltado; jalapeño is easier to find and gives a different, less fruity heat.

Serving Suggestions

Serve the stir-fry hot with plain steamed white rice and fries on the same plate, a familiar lomo saltado-style combination. Keep the fries separate until eating if you prefer them crisp; mixing them into the saucy shrimp is also delicious, but they will soften. Lime wedges add a fresh, tart finish. A simple green salad with a light vinaigrette makes a crisp counterpoint without competing with the pan sauce.

Variations

For a milder dish, omit the jalapeño and offer sliced chile at the table. For more heat, add a little extra jalapeño or aji amarillo paste, tasting as you go. You can replace some or all of the shrimp with thin strips of firm white fish, cooking them gently until they reach 145°F (63°C); avoid stirring roughly so they hold their shape. For a meat-free version, use thick slices of mushrooms and sear until browned, then follow the same vegetable and sauce steps. The dish has regional and household variations, so adjust the balance of vinegar, soy, and chile to suit your table.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. The shrimp and vegetables keep for 3–4 days in the refrigerator at 40°F (4°C) or below; store fries separately if possible because they lose crispness. Reheat only the portion you plan to eat in a skillet over medium heat with a small splash of water, stirring until the leftovers reach 165°F (74°C). Microwave reheating is also suitable: cover loosely, heat in short intervals, and stir between them until steaming hot and at least 165°F (74°C). Reheated shrimp can become firm, so avoid prolonged heating. Discard food left at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I use cooked shrimp?
Yes, but add it only after the vegetables and sauce are ready. Toss it briefly until hot, rather than searing it at the start, to reduce the chance of overcooking. Check that reheated leftovers reach 165°F (74°C).

Can I make the fries ahead?
You can cut and soak the potatoes up to a day ahead, then cover and refrigerate them in cold water. Drain and dry them thoroughly before baking. Bake the fries close to serving time for the best texture; if necessary, re-crisp them in a hot oven rather than storing them mixed into the sauce.

What can I use instead of soy sauce?
Use a reduced-sodium soy sauce if you want more control over salt. For a gluten-free version, use tamari labeled gluten-free or coconut aminos; coconut aminos are milder and sweeter, so taste the sauce and add a small extra splash of vinegar if needed.

Can I make lomo saltado shrimp without fries?
Yes. Serve the shrimp and vegetables over rice on their own, or add extra vegetables such as bell pepper. Fries are a recognizable part of the dish’s usual presentation, but they are not required for a flavorful meal.

How do I know when shrimp are done?
Shrimp turn pink and opaque and curl into a loose C shape, but appearance alone can be difficult to judge. For food safety, check the thickest shrimp with a thermometer; seafood has a USDA FSIS safe minimum internal temperature of 145°F (63°C).

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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