Shrimp Stir Fry with Vegetables
User Reviews
5.0
114 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
4 servings
-
Calories
342 kcal
-
Course
Main Course
-
Cuisine
Chinese
Shrimp Stir Fry with Vegetables
Report
This easy shrimp stir fry with vegetables recipe is a healthy, 20 minute weeknight dinner with only a few ingredients! Make it mild or spicy.
Share:
Ingredients
For the shrimp stir fry:
- 2 tablespoons canola oil or other neutral tasting oil
- 3 green onions thinly sliced, white and light green parts separated from dark green parts
- 4 cloves garlic minced
- 2 tablespoons finely chopped or grated fresh ginger (from about a 2" piece)
- 4 cups mixed vegetables I used red bell pepper, asparagus, and carrots (fresh or frozen, see notes)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lb. raw shrimp peeled, deveined, tail off (fresh or frozen/thawed is fine)
- cooked rice, quinoa, or noodles for serving (optional)
For the Sauce:
- 1/2 cup chicken broth or vegetable broth, or water
- 1 1/2 tablespoons soy sauce gluten-free if necessary
- 2 teaspoons honey or another sweetener
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon fresh lime juice (from about 1 lime)
- 1 teaspoon Chili garlic sauce or sriracha (optional, omit for a mild version)
- 1 teaspoon sesame seeds optional
Add to Shopping List
Instructions
- Mix all ingredients for the sauce in a small bowl or glass measuring cup. Set aside. Make sure all other ingredients are prepped (veggies chopped, shrimp peeled, etc.) before moving on to the next step, as this recipe moves quickly.
- Heat oil (2 tablespoons) in a large heavy skillet or wok over medium heat. Add the white and light green parts of the green onions, the minced garlic (4 cloves), and chopped fresh ginger (2 tablespoons). Sauté for one minute, until garlic becomes fragrant and slightly toasted.
- Turn heat to medium-high. Add the vegetables (4 cups) and the salt and pepper (1/2 teaspoon each) to the skillet. Sauté until vegetables are starting to brown and soften, stirring occasionally (about 3-5 minutes)
- Add the shrimp to the skillet and sauté until almost completely cooked through, stirring occasionally (about 2-3 minutes).
- Turn heat down to medium or medium-low. Pour in the sauce and stir to coat everything. Continue heating and stirring until sauce has thickened (about 1-2 minutes). Top with the reserved dark green parts of the sliced green onions.
- Serve immediately, on cooked rice, quinoa, or noodles if desired.
Notes
- Any kind of veggie, fresh or frozen, is fine for this recipe. Broccoli, cauliflower, green beans, corn, snow peas, zucchini, summer squash... it's a great way to use up what you have or what's in season. You can also buy a bag of stir fry mix veggies.
- For frozen veggies, add frozen to the pan and allow for a few minutes more cooking time.
- Use another kind of stir fry sauce, store bought or homemade, if you prefer.
- For a paleo and grain-free version, use arrowroot powder instead of cornstarch.
- For a lower carb version, omit the honey/sweetener.
- This recipe is best eaten immediately, but leftovers can be stored in an airtight container in the fridge for 2-3 days and reheated in the microwave.
- For a lower sodium version, use low sodium soy sauce and omit the added salt.
Nutrition Information
Show Details
Calories
342kcal
(17%)
Carbohydrates
33g
(11%)
Protein
31g
(62%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
286mg
(95%)
Sodium
1707mg
(71%)
Potassium
572mg
(16%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
9335IU
(187%)
Vitamin C
27mg
(30%)
Calcium
232mg
(23%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 31g | 62% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 286mg | 95% |
| Sodium | 1707mg | 71% |
| Potassium | 572mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 9335IU | 187% |
| Vitamin C | 27mg | 30% |
| Calcium | 232mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
Other Recipes
You'll Also Love
