High Protein Shrimp and Vegetable Stir-Fry
Elevate your weeknight dinners with this High Protein Shrimp and Vegetable Stir-Fry, a quick and nutritious meal brimming with flavor and color. Packed with tender shrimp, vibrant bell peppers, broccoli, snow peas, and carrots, this stir-fry delivers a satisfying crunch and a boost of lean protein. Coated in a savory blend of soy sauce, oyster sauce, and sesame oil, it’s a mouthwatering dish that’s ready in just 30 minutes, perfect for busy schedules. Serve over fluffy rice or protein-rich quinoa for a wholesome, restaurant-quality meal at home. Whether you’re meal prepping or seeking a low-effort weeknight dinner, this stir-fry ticks all the boxes for flavor, health, and convenience.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon cornstarch
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 cup snow peas
- 1 carrot, julienned
- 3 green onions, chopped
- 1 tablespoon sesame seeds
- 4 cups cooked rice or quinoa, for serving
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium bowl, combine shrimp, 1 tablespoon soy sauce, and cornstarch, mixing well to coat. Set aside to marinate for about 10 minutes.
In a small bowl, mix the remaining soy sauce with oyster sauce and sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp to the pan and stir-fry until they turn pink and are just cooked through, about 3-4 minutes. Remove the shrimp from the pan and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil.
Add minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the red bell pepper, broccoli, snow peas, and carrot. Stir-fry for 3-4 minutes until the vegetables are vibrant and tender-crisp.
Return the shrimp to the skillet, and pour in the prepared soy-oyster sauce mixture. Stir to combine and cook for an additional 2-3 minutes until everything is heated through, adjusting seasoning with salt and black pepper as desired.
Garnish with chopped green onions and sesame seeds before serving.
Serve hot over cooked rice or quinoa.
Nutrition Facts
Calories |
2317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 30.6 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4474 mg | 195% | |
| Total Carbohydrate | 288.8 g | 105% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 21.3 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 827 mg | 64% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3230 mg | 69% | |
*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.
