5.0 from 12 votes
Shrimp Stir Fry
This Shrimp Stir Fry is a quick and flavorful dinner the whole family will enjoy. It’s perfectly balanced with shrimp, veggies, rice, and a delectable sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 573 kcal
Course:
Main Course
Cuisine:
American , Asian-American Fusion
Ingredients
Sauce Ingredients
- ¼ cup low-sodium soy sauce
- 4 cloves garlic minced
- 2 tablespoons honey
- 1 tablespoon ginger grated
- 1 tablespoon toasted sesame oil
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
Stir Fry Ingredients
- 2 tablespoons avocado oil divided
- 1 red bell pepper sliced
- 2 cups asparagus sliced
- 1 cup broccoli florets
- 1 cup Snow peas
- 2 pounds large raw shrimp tail-on, peeled, and deveined, defrosted
- 4 cups cooked white rice
- 1 tablespoon sesame seeds.
Instructions
- In a bowl add the sauce ingredients. Mix until combined. Set aside.
- To the skillet add 1 tablespoon avocado oil and vegetables over medium heat. Cook for 3-4 minutes.
- Add the shrimp to the skillet. Add the remainder of the avocado oil. Cook the shrimp for 2 minutes on each side.
- Add the sauce to the skillet. Cook for 2-3 minutes or until the sauce is thick.
- Serve the stir-fry over rice.
- Top with sesame seeds.
Cup of Yum
Notes
- Place your leftover shrimp and vegetable stir-fry in an airtight container. Store it in the refrigerator for up to 3 days.
- Be careful not to overcook your shrimp. They will be rubbery, chewy, and difficult to eat.
- Ensure your shrimp are fully thawed and patted dry before you start cooking. This will help them cook properly and prevent the stir fry from becoming watery.
- Place your leftover shrimp and vegetable stir-fry in an airtight container. Store it in the refrigerator for up to 3 days.
- Be careful not to overcook your shrimp. They will be rubbery, chewy, and difficult to eat.
- Ensure your shrimp are fully thawed and patted dry before you start cooking. This will help them cook properly and prevent the stir fry from becoming watery.
Nutrition Information
Calories
573kcal
(29%)
Carbohydrates
69g
(23%)
Protein
40g
(80%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
286mg
(95%)
Sodium
1936mg
(81%)
Potassium
726mg
(21%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
2255IU
(45%)
Vitamin C
78mg
(87%)
Calcium
210mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 573
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 69g | 23% |
| Protein | 40g | 80% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 286mg | 95% |
| Sodium | 1936mg | 81% |
| Potassium | 726mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 2255IU | 45% |
| Vitamin C | 78mg | 87% |
| Calcium | 210mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.