Shrimp and Vegetable Stir Fry Recipe
User Reviews
4.7
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Prep Time
17 mins
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Cook Time
8 mins
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Total Time
25 mins
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Servings
4 Servings
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Calories
171 kcal
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Course
Main Course
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Cuisine
Chinese
Shrimp and Vegetable Stir Fry Recipe
Description
The recipe begins by quickly sautéing shrimp in avocado oil until just cooked to maintain firmness and juiciness. Cooking the shrimp separately prevents overcooking during vegetable stir-fry. Next, ginger is briefly cooked to release aroma, then zucchini and snap peas are added and stirred just to crisp-tender stage. Additional oil is introduced along with red bell pepper and minced garlic for a final brief cook to preserve bright flavors and slight crunch.
The sauce, prepared by whisking together soy sauce with cornstarch, water, agave nectar, oyster sauce, sesame oil, and chili garlic sauce, is added along with the shrimp back into the pan. This sauce thickens slightly upon heating and coats the ingredients, providing a balance of salty, sweet, umami, and spicy notes. The dish is removed from heat promptly to maintain vegetable texture and shrimp tenderness.
Typically served over rice, this stir fry offers a colorful, nutritious meal combining seafood and fresh vegetables with an Asian-inspired sauce. The use of avocado oil helps achieve a high smoke point for effective stir-frying. Adjustments can be made using low sodium soy sauce or gluten-free substitutes if needed.
Weight Watchers points are provided for different programs, supporting mindful eating. The recipe notes suggest specific shrimp size and detail options regarding sauce ingredients.
Ingredients
- 3 teaspoons avocado oil divided (See Note 1)
- ¾ pounds Shrimp peeled & tails removed (See Note 2, large
- 1 tablespoon ginger minced
- 1 zucchini cut into ¾-inch pieces (about 1 ½ cups, medium
- 1 ½ cups snap peas trimmed
- 1 red bell pepper cut into ¾-inch pieces
- 3 garlic minced, cloves
The Sauce:
- 3 tablespoons soy sauce (See Note 3)
- 2 teaspoons cornstarch
- 3 tablespoons water
- 1 tablespoon agave nectar or honey if not vegan, 2 teaspoons added
- 1 tablespoon oyster sauce (See Note 3)
- 1 teaspoon sesame oil
- ¾ teaspoon Chili garlic sauce
Instructions
- Heat 1 teaspoon avocado oil in a large nonstick skillet set over medium-high heat. Add the shrimp and cook, stirring, until just cooked through, about 1 minute. Transfer to a plate and set aside.
- Add 1 teaspoon oil to the skillet and add the ginger. Cook for 30 seconds.
- Add the zucchini and snap peas. Cook, stirring constantly, for 2 minutes. Add the last teaspoon of oil, along with the red bell pepper and garlic. Cook for 1 to 2 minutes, or until the vegetables are just tender.
- Add the shrimp and sauce to the pan, and stir to coat.
- Remove from the heat. Serve the stir fry over rice.
The Sauce:
- In a medium bowl, whisk together the soy sauce and cornstarch until the cornstarch is incorporated.
- Add the water, agave nectar (or honey), oyster sauce, sesame oil and chili garlic sauce.
Notes
- Choose an oil with a high smoke point like avocado or canola oil for stir frying to prevent burning.
- Use large shrimp, peeled and tail removed, for optimal texture and ease of eating.
- For lower sodium, use low sodium soy sauce and gluten-free versions of soy and oyster sauces if required.
- The cooking method ensures shrimp remain tender and vegetables retain crispness by sequential quick cooking.
- Weight Watchers points are given for different plans as a guideline; verify if you follow a specific program.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1Cup Stir | |
| Calories | 171kcal | 9% |
| Carbohydrates | 15.3g | 5% |
| Protein | 14.7g | 29% |
| Fat | 4.8g | 7% |
| Saturated Fat | 0.6g | 3% |
| Cholesterol | 93.8mg | 31% |
| Sodium | 1079.8mg | 45% |
| Fiber | 1.7g | 7% |
| Sugar | 9.6g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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