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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 flowers* or thinly sliced carrot coins
  • 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