5 from 15 votes
Happiness is a Shrimp with Spring Vegetables Stir Fry
This Shrimp Stir Fry with Spring Vegetables Recipe is pure happiness. The savory bites of shrimp with a variety of fresh vegetables are a feast for the mouth and eyes. And I'm in and out of the kitchen in a jiffy because this recipe is easy to make. Serve with fresh rice or over cooked noodles.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
Calories:
150 kcal
Course:
Main Course, Lunch, Dinner
Ingredients
- 1 pound Shrimp shelled and deveined
- 1 teaspoon Chinese rice wine
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 teaspoons cornstarch divided
- 2 teaspoons olive oil divided
- 1/2 sweet onion sliced
- 1 cup carrot or thinly sliced carrot coins, flowers
- 2 cups sugar snap peas trimmed
- 1 clove garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon water
Notes
- Carrot flowers: larger carrots are easier to work with, lay the carrots on their side (make your your fingers are safe) and cut 4-5 lengthwise grooves out, then slice the carrots. I used the top halves of three large carrots for this recipe and chopped up the bottom halves for another recipe.
- Estimated calorie count: 150