Heart-Healthy Shrimp Stir Fry
Delight your taste buds with this vibrant and flavorful Heart-Healthy Shrimp Stir Fry, the perfect recipe for a quick, nutritious dinner that's as satisfying as it is good for you. Packed with lean protein from tender shrimp and nutrient-dense vegetables like broccoli, carrots, snap peas, and red bell peppers, this dish is brimming with natural goodness and bold flavors. A savory low-sodium soy sauce infused with fresh ginger and garlic adds an irresistible touch while keeping the meal heart-healthy. Topped with green onions and crunchy unsalted cashews, this stir fry is beautifully balanced and served over fluffy brown rice for a wholesome, fiber-rich base. Ready in just 40 minutes, this easily customizable recipe is perfect for busy weeknights and makes eating healthy deliciously simple. Try this guilt-free, colorful stir fry tonight!
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Recipe Information
Ingredients
- 400 grams large shrimp, peeled and deveined
- 3 tablespoons low-sodium soy sauce
- 2 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 medium red bell pepper, sliced
- 200 grams broccoli florets
- 2 medium carrots, julienned
- 100 grams snap peas
- 2 stalks green onions, sliced
- 50 grams unsalted cashews
- 200 grams brown rice
- 400 ml water
Instructions
Begin by cooking the brown rice. Rinse the rice under cold water, then combine with 400 ml of water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for about 25-30 minutes or until the rice is tender.
In a small bowl, mix together the low-sodium soy sauce, minced garlic, and grated ginger. This will be your stir fry sauce. Set aside.
Heat half of the sesame oil in a large non-stick skillet or wok over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining sesame oil. Add the sliced red bell pepper, broccoli florets, julienned carrots, and snap peas. Stir-fry the vegetables for about 5-6 minutes until they are tender-crisp.
Return the cooked shrimp to the skillet with the vegetables. Add the stir fry sauce and mix everything together. Stir-fry for an additional 2 minutes to heat through and blend the flavors.
Add the green onions and unsalted cashews to the skillet. Toss well to combine.
Serve the shrimp stir fry hot over the cooked brown rice. Enjoy your nutritious and heart-healthy meal!
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 2145 mg | 93% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 22.7 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2316 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.
