Shrimp Stir Fry with Veggies Recipe
Quick and healthy shrimp stir fry with colorful veggies and savory sauce. A 20-minute homemade weeknight dinner.
Print Pin Servings: 4 Servings
Calories: 310kcal
Cost: $15
Equipment
- 1 Large wok or skillet For stir-frying evenly
- 1 Sharp Chef’s Knife For chopping vegetables and shrimp prep
- 2 Cutting boards Keep proteins and veggies separate
- Several Small prep bowls To organize sauce and chopped veggies
- 1 Wooden spatula Safe tossing while stir-frying
Ingredients
- 1.5 lbs Shrimp, large, peeled & deveined
- 2 cups Broccoli florets
- 1 large Red bell pepper sliced, adds natural sweetness
- 1 med Zucchini sliced, keeps dish light and fresh
- 1 cup Snap peas For crunch
- 3 med Carrots julienned, adds color and nutrients
- 4 cloves Garlic minced
- 2 tablespoon Fresh ginger grated
- 3 stalks Green onions chopped
- 3 tablespoon Low-sodium soy sauce or coconut aminos
- 2 tablespoon Oyster sauce Adds rich umami depth
- 1 tablespoon Rice vinegar Balances flavors
- 1 teaspoon Sesame oil Asian aroma
- 2 tablespoon Vegetable oil For cooking
- 1 teaspoon Cornstarch For thickening sauce
- to taste Red pepper flakes Optional, for heat
Instructions
- Pat shrimp dry, chop vegetables, and mix sauce.
- Stir fry shrimp until golden, remove from pan.
- Stir fry garlic & ginger, then add carrots and broccoli, followed by softer veggies.
- Return shrimp, add sauce, and toss everything until coated.
- Garnish with green onions and serve hot.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 250g | Calories: 310kcal | Carbohydrates: 18g | Protein: 32g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 210mg | Sodium: 870mg | Potassium: 690mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6200IU | Vitamin C: 95mg | Calcium: 110mg | Iron: 3mg