Dairy-Free Stir-Fried Vegetables with Shrimp
Bright, colorful, and bursting with flavor, this Dairy-Free Stir-Fried Vegetables with Shrimp recipe is a quick and wholesome dish perfect for busy weeknights. Featuring tender shrimp, vibrant broccoli, snap peas, bell peppers, and baby corn, it's a symphony of textures and fresh ingredients. The dish is expertly brought together with a rich, savory sauce made from soy sauce, dairy-free oyster sauce, ginger, and garlic, ensuring bold flavors without any lactose. Ready in just 30 minutes, this stir-fry is ideal for gluten-free adaptations and can be served over steamed rice or noodles for a satisfying meal. Garnish with green onions and toasted sesame seeds for an irresistible flourish—healthy comfort food at its finest!
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Recipe Information
Ingredients
- 450 grams raw shrimp (peeled and deveined)
- 200 grams broccoli florets
- 1 large carrot (sliced thinly)
- 1 medium red bell pepper (sliced into strips)
- 150 grams snap peas
- 100 grams baby corn (halved lengthwise)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce (ensure gluten-free if needed)
- 2 tablespoons oyster sauce (dairy-free)
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- 3 tablespoons water
- 2 stalks green onions (sliced thinly)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, cornstarch, and water to make the stir-fry sauce. Set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet in a single layer and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of sesame oil. Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant.
Add the broccoli, carrot slices, red bell pepper strips, snap peas, and baby corn to the skillet. Stir-fry for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp.
Return the cooked shrimp to the skillet and pour the stir-fry sauce over everything. Toss well to coat evenly.
Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the shrimp and vegetables.
Remove from heat and garnish with sliced green onions and toasted sesame seeds, if desired.
Serve hot on its own or over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 4550 mg | 198% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 24.6 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2298 mg | 49% | |
*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.
