Low Fat Shrimp and Veggie Stir Fry
Enjoy a light, flavorful meal with this Low Fat Shrimp and Veggie Stir Fry, a quick and healthy option perfect for busy weeknights! Packed with colorful vegetables like broccoli, red bell pepper, carrots, and snap peas, and paired with tender shrimp, this stir fry is bursting with both nutrition and taste. The low-sodium soy sauce and oyster sauce blend creates a savory, umami-rich glaze that lightly coats every bite, while the fresh garlic and ginger add a fragrant depth of flavor. Ready in just 25 minutes, this one-pan recipe is low in fat, high in protein, and easy to customize. Serve it as-is for a satisfying low-carb meal or over your favorite grain, like steamed rice or quinoa, for a heartier dish. Perfect for anyone looking to enjoy a guilt-free dinner without compromising on taste!
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Recipe Information
Ingredients
- 450 grams raw shrimp (peeled and deveined)
- 2 cups broccoli florets
- 1 red bell pepper (sliced thin)
- 1 carrot (julienned)
- 1 cup snap peas
- 2 teaspoons olive oil
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 3 tablespoons water
- 3 cloves fresh garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 teaspoon sesame seeds (for garnish, optional)
Instructions
In a small bowl, mix the low-sodium soy sauce, oyster sauce, cornstarch, and water until smooth. Set aside.
Heat 1 teaspoon of olive oil in a large non-stick skillet or wok over medium-high heat.
Add the raw shrimp and cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 teaspoon of olive oil and heat. Toss in the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add the broccoli florets, red bell pepper, carrot, and snap peas to the skillet. Stir-fry the vegetables for 4-5 minutes, or until they are tender-crisp.
Return the cooked shrimp back to the skillet and pour in the prepared sauce. Stir well to coat everything evenly.
Cook for another 2-3 minutes, allowing the sauce to thicken slightly and heat through.
Remove from heat and transfer the stir fry to a serving dish. Garnish with sesame seeds if desired.
Serve immediately on its own or over steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 2564 mg | 111% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 16.8 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1808 mg | 38% | |
*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.
