Low Fat Shrimp Stir Fry
Wholesome, flavorful, and quick to prepare, this Low Fat Shrimp Stir Fry is a must-try for busy weeknights! Packed with tender shrimp, vibrant veggies like broccoli, carrot, and red bell pepper, and tossed in a delicate, savory sauce made with low-sodium soy sauce, ginger, garlic, honey, and rice vinegar, this dish delivers both nutrition and bold flavors. The recipe uses just a splash of sesame oil and a simple cornstarch slurry to keep it light while ensuring a perfectly thickened sauce. Served over hearty brown rice, this guilt-free stir fry is a delicious way to elevate your dinner routine. Ready in just 25 minutes, it’s ideal for those seeking easy, healthy, and satisfying meals. Keywords: low-fat shrimp stir fry, healthy stir fry recipe, quick shrimp dinner, easy stir fry with vegetables.
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Recipe Information
Ingredients
- 12 oz large shrimp, peeled and deveined
- 3 tbsp low-sodium soy sauce
- 1 tbsp ginger, grated
- 3 units garlic cloves, minced
- 1 tbsp honey
- 2 tbsp rice vinegar
- 1 tsp cornstarch
- 2 tbsp water
- 1 tsp sesame oil
- 1 unit red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 unit carrot, julienned
- 2 units green onion, sliced
- 2 cups brown rice, cooked
Instructions
In a small bowl, whisk together the low-sodium soy sauce, grated ginger, minced garlic, honey, and rice vinegar.
In a separate bowl, dissolve the cornstarch in water to make a slurry and set aside.
Heat a large non-stick skillet or wok over medium-high heat and add the sesame oil.
Once the oil is hot, add the shrimp and stir-fry for 2-3 minutes until they are pink and opaque. Remove them from the skillet and set aside.
In the same skillet, add the red bell pepper, broccoli florets, and julienned carrot. Stir-fry the vegetables for about 5 minutes until they are crisp-tender.
Return the shrimp to the skillet with the vegetables, and pour in the soy sauce mixture. Stir everything to coat well.
Bring the mixture to a simmer, then add the cornstarch slurry, stirring continuously until the sauce thickens, about 1-2 minutes.
Finish by adding the sliced green onions and give everything a quick toss.
Serve the shrimp stir fry over cooked brown rice, distributing evenly among four plates.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 2799 mg | 122% | |
| Total Carbohydrate | 155.7 g | 57% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 32.0 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2007 mg | 43% | |
*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.
