Shrimp Stir Fry with Vegetables
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
342 kcal
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Course
Main Course
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Cuisine
Chinese
Shrimp Stir Fry with Vegetables
Description
The recipe begins with prepping a sauce combining chicken or vegetable broth, soy sauce, honey, toasted sesame oil, lime juice, cornstarch, and chili garlic sauce to create a thickened coating. In a hot skillet or wok, aromatics like green onion whites, garlic, and ginger are sautéed briefly before adding vegetables such as bell peppers, asparagus, and carrots. Shrimp are introduced and cooked until nearly opaque.
The sauce is then incorporated, tossed to glaze all ingredients, and cooked until the sauce thickens. This approach ensures the shrimp remain tender while the vegetables retain some crunch. The dish pairs well with cooked rice, quinoa, or noodles.
Flexibility is emphasized, suggesting any fresh or frozen vegetables can be used, and highlights easy adaptations for paleo, low-carb, or lower sodium preferences. Leftovers can be refrigerated and reheated with care to maintain texture.
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 fresh ginger from about a 2" piece, finely chopped or grated
- 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. Shrimp peeled, deveined, tail off (fresh or frozen/thawed is fine, raw
- rice for serving (optional, or quinoa or noodles, cooked
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 sesame oil toasted
- 1 tablespoon cornstarch
- 1 tablespoon lime juice from about 1 lime, fresh
- 1 teaspoon Chili garlic sauce or sriracha (optional, omit for a mild version)
- 1 teaspoon sesame seeds optional
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 fresh or frozen vegetables work; adjust cooking time accordingly.
- Frozen vegetables can be added directly but require extra cooking time.
- Alternate stir fry sauces can be used based on preference.
- Arrowroot powder can substitute cornstarch for a paleo or grain-free version.
- Honey or sweetener may be omitted for a lower-carb dish.
- Use low sodium soy sauce and omit added salt for reduced sodium.
- Best served immediately but can be refrigerated for 2–3 days and reheated.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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