High Protein Stir-Fried Vegetables with Shrimp
Elevate your weeknight meals with this vibrant and nutritious High Protein Stir-Fried Vegetables with Shrimp recipe! Packed with lean protein from perfectly cooked shrimp and a colorful medley of crisp-tender vegetables like broccoli, snap peas, carrots, and red bell peppers, this dish is both wholesome and bursting with flavor. A savory sauce made with low-sodium soy sauce, oyster sauce, sesame oil, and freshly grated ginger ties everything together, delivering an irresistible balance of sweet and savory notes. Ready in just 30 minutes, this quick and easy stir-fry is perfect for busy schedules and can be served as-is or over steamed rice or quinoa for a complete, filling meal. Garnished with sesame seeds and green onions for the ultimate finishing touch, this dish is sure to become your go-to for healthy, protein-packed dinners that don’t compromise on taste!
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 2 cups broccoli florets
- 1 large carrot (thinly sliced into matchsticks or rounds)
- 1 medium red bell pepper (sliced into strips)
- 1 cup snap peas
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil or avocado oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.25 teaspoon red pepper flakes (optional, for heat)
- 2 stalks green onions (sliced, for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
In a small bowl, combine low-sodium soy sauce, oyster sauce, sesame oil, cornstarch, and water. Stir until the cornstarch is dissolved and set the sauce aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
Add the broccoli florets, carrot slices, red bell pepper strips, and snap peas to the skillet. Stir-fry the vegetables for 5-7 minutes, or until they are tender but still crisp.
Return the cooked shrimp to the skillet and pour in the prepared sauce. Toss everything to coat evenly in the sauce. Continue cooking for 1-2 minutes, allowing the sauce to thicken slightly.
If desired, sprinkle red pepper flakes for a bit of heat. Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Serve hot as is, or pair with steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 19.4 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1892 mg | 40% | |
*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.
