Get the Recipe 20-Minute Shrimp Stir Fry with Veggies
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4.9
39 reviews
Excellent
Get the Recipe 20-Minute Shrimp Stir Fry with Veggies
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Make this easy shrimp stir fry recipe for a quick dinner that's ready in just 20 minutes! It's made with a flavorful homemade stir-fry sauce and tons of fresh-cut veggies - broccoli, bell peppers, carrots, and ginger - for a satisfying meal!
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Ingredients
Stir Fry Sauce
- ½ cup soy sauce low sodium recommended
- ½ cup vegetable stock or water
- 1 teaspoon sesame oil
- 1/2 /2 tablespoon rice vinegar
- 2 cloves garlic minced
- 1-2 teaspoons ginger grated or minced
- 1 tablespoon brown/granulated sugar, or honey more for a sweeter sauce
- 1 tablespoon cornstarch
- Pinch Pinch red pepper flakes optional
Shrimp Stir Fry
- 1 pound medium or large shrimp peeled and deveined, thawed if frozen
- 1 Tablespoon neutral oil
- 3 cups broccoli florets
- 1 bell pepper diced or thinly sliced
- 1 cup shredded carrots
- 2 cloves garlic thinly sliced
- 1 teaspoon ginger finely chopped or minced
- rice optional, for serving
Instructions
- The Sauce: whisk together the stir fry sauce ingredients and set aside.
- Pat shrimp dry. Sprinkle with salt and pepper, if desired. Keep in mind the sauce is salty from the soy, so you don't need a lot, but some salt on the shrimp will help flavor them.
- In a wok or large saute pan, heat oil over high heat. Add shrimp and cook on one side, until cooked only halfway through, approximately 1-2 minutes. Remove from pan and set aside.
- Add broccoli to the hot wok and cook for 3-5 minutes, depending on their size. You don't want them cooked all the way through, just enough so they have a head start. Add the bell pepper and cook for an additional minute.
- Stir in the shredded carrots (if using sliced carrots, add them with the broccoli), garlic, and ginger. Cook for a minute, then stir in the stir fry sauce. Bring to a simmer for about 2 minutes until sauce begins to thicken. See note about sauce amount.
- Add the shrimp back to the stir fry, cooking for an additional 2 minutes or so until they are cooked through.
- Serve over rice if desired, and garnish with green onions, cilantro, bean sprouts, a squeeze of lime, or sesame seeds.
Equipments used:
Notes
- Shrimp: if using frozen shrimp, be sure to thaw them according to package directions before using.
- Storage: place leftovers in an airtight container in the fridge for up to 4 days or freeze in a freezer-safe container for up to 2 months.
Sauce: the sauce makes approximately 1 1/4 cups; if you prefer a less saucy stir fry, add about 3/4 cup of the sauce and continue adding more until the desired amount is reached.
To make the sauce even thicker, add an additional 1/2 tablespoon of cornstarch. See the stir fry sauce post for additional recipe tips. Use stock with no added salt.
- To make the sauce even thicker, add an additional 1/2 tablespoon of cornstarch.
- See the stir fry sauce post for additional recipe tips.
- Use stock with no added salt.
Nutrition Information
Show Details
Calories
230kcal
(12%)
Carbohydrates
19g
(6%)
Protein
29g
(58%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
183mg
(61%)
Sodium
1919mg
(80%)
Potassium
761mg
(22%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
6765IU
(135%)
Vitamin C
102mg
(113%)
Calcium
129mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 29g | 58% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 1919mg | 80% |
| Potassium | 761mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 6765IU | 135% |
| Vitamin C | 102mg | 113% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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