Heart-Healthy Stir-Fried Vegetables with Shrimp
Elevate your weeknight dinners with this Heart-Healthy Stir-Fried Vegetables with Shrimp recipe, a vibrant and wholesome dish packed with lean protein and nutritious veggies. Perfect for busy schedules, this quick and easy stir-fry blends tender shrimp with crunchy broccoli, sweet bell pepper, sliced carrots, sugar snap peas, and the aromatic duo of garlic and ginger. The homemade sauce, featuring low-sodium soy sauce, lime juice, and sesame oil, adds a tangy-sweet flavor while keeping sodium levels in check. Ready in just 25 minutes, this dish is ideal for those seeking light yet satisfying meals. Serve it on its own or over brown rice or quinoa for added fiber, and finish with fresh green onion for a touch of brightness. A deliciously healthy option that doesn't skimp on taste!
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Recipe Information
Ingredients
- 12 oz Raw shrimp (peeled and deveined)
- 2 cups Broccoli florets
- 1 cup Carrots (sliced thinly into rounds)
- 1 medium Red bell pepper (sliced into thin strips)
- 1 cup Sugar snap peas
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Lime juice (freshly squeezed)
- 2 teaspoons Sesame oil
- 1 tablespoon Olive oil (extra virgin)
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 0.25 teaspoon Ground black pepper
- 2 stalks Green onion (sliced thinly for garnish)
Instructions
In a small bowl, mix the low-sodium soy sauce, lime juice, sesame oil, cornstarch, and water. Stir until the cornstarch is fully dissolved and set aside.
Heat a non-stick skillet or wok over medium heat and add the olive oil.
Once the oil is hot, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Add the peeled and deveined shrimp to the skillet. Stir-fry for 2-3 minutes until the shrimp turn opaque and pink. Remove the shrimp from the skillet and set aside.
In the same skillet, add the broccoli, carrots, red bell pepper, and sugar snap peas. Stir-fry the vegetables for 4-5 minutes until tender-crisp, stirring frequently.
Reduce the heat to low and return the cooked shrimp to the skillet with the vegetables.
Pour the prepared soy sauce mixture over the shrimp and vegetables. Toss everything together and cook for 1-2 minutes, allowing the sauce to thicken slightly and coat the ingredients evenly.
Sprinkle with ground black pepper to taste and remove from heat.
Garnish with sliced green onions and serve immediately. Enjoy on its own or over cooked brown rice or quinoa for a heartier meal.
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 2214 mg | 96% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 28.9 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2150 mg | 46% | |
*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.
