Dairy-Free Quick and Easy Shrimp Stir-Fry
Whip up a vibrant and flavorful dinner in just 30 minutes with this Dairy-Free Quick and Easy Shrimp Stir-Fry recipe! Perfect for busy weeknights, this dish features succulent shrimp cooked to perfection and tossed with a colorful medley of bell peppers, broccoli, and carrots. The rich, umami-packed sauce—made with soy sauce, rice vinegar, honey, and sesame oil—ties everything together, while the cornstarch slurry creates a luscious coating that clings to every bite. Garnished with green onions and sesame seeds, this stir-fry is not only dairy-free but easily adaptable with gluten-free options. Serve it over your favorite rice or noodles for a wholesome, crowd-pleasing meal that’s brimming with fresh ingredients and bold flavors!
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Recipe Information
Ingredients
- 1 lb Shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 2 cup Bell peppers, assorted colors, sliced
- 2 cups Broccoli florets
- 1 large Carrot, julienned
- 0.25 cup Soy sauce (ensure gluten-free if needed)
- 2 tablespoons Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Honey
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 3 stalks Green onions, sliced
- 1 tablespoon Sesame seeds
Instructions
In a small bowl, mix the soy sauce, rice vinegar, sesame oil, and honey. Set aside.
In a separate small bowl, combine the cornstarch and water until smooth to create a slurry. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the shrimp in a single layer and cook for about 2-3 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic and ginger until fragrant, about 30 seconds.
Add the bell peppers, broccoli, and carrots to the skillet. Stir-fry the vegetables for about 5 minutes until they are just tender-crisp.
Return the cooked shrimp to the skillet, then pour in the prepared sauce.
Give the cornstarch slurry a quick stir and add it to the skillet. Stir everything well and cook for an additional minute or two until the sauce thickens and coats the shrimp and vegetables.
Remove the skillet from heat. Sprinkle the stir-fry with sliced green onions and sesame seeds.
Serve immediately over rice or noodles, if desired.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4928 mg | 214% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 40.7 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3008 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
