5.0 from 513 votes
Shrimp Stir Fry
Shrimp stir fry is an easy weeknight meal filled with fresh veggies and tender shrimp.
Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 4 servings
Calories: 276 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 4 teaspoons vegetable oil
- 4 cups mixed vegetables I used peppers, broccoli, and snap peas
- ¾ pound medium shrimp peeled and deveined
- 2 cloves garlic minced
- ½ teaspoon grated fresh ginger
- green onion and sesame seeds for garnish, optional
Sauce
- ½ cup chicken broth or water
- 1 tablespoons soy sauce
- 2 tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
Instructions
- Whisk together sauce ingredients and set aside.
- Heat 2 teaspoons oil over medium heat in a wok or frying pan. Add shrimp, salt and pepper. Cook just until shrimp turns pink, about 2-3 minutes. Remove shrimp from the pan and set aside.
- Heat remaining 2 teaspoons vegetable oil over medium high heat. Add the vegetables and cook until tender crisp, about 3-4 minutes. Add the garlic and ginger and cook 30 seconds more.
- Stir in shrimp and sauce cook over medium high 1-2 minutes or until sauce has thickened.
- Serve over rice and garnish as desired.
Cup of Yum
Nutrition Information
Calories
276
(14%)
Carbohydrates
30g
(10%)
Protein
24g
(48%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
214mg
(71%)
Sodium
1234mg
(51%)
Potassium
496mg
(14%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
9240IU
(185%)
Vitamin C
24.9mg
(28%)
Calcium
174mg
(17%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 276
% Daily Value*
| Calories | 276 | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 214mg | 71% |
| Sodium | 1234mg | 51% |
| Potassium | 496mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 9240IU | 185% |
| Vitamin C | 24.9mg | 28% |
| Calcium | 174mg | 17% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.