Low Fat Stir-Fried Vegetables with Shrimp
Transform your weeknight dinner routine with this nutritious and flavorful Low Fat Stir-Fried Vegetables with Shrimp. Packed with vibrant, crisp-tender broccoli, carrots, red bell peppers, and snap peas, this recipe offers a medley of fresh vegetables paired with juicy, perfectly cooked shrimp. The light yet flavorful sauce, made with low-sodium soy sauce and oyster sauce, adds a savory touch without overpowering the dish. Ready in just 25 minutes with minimal oil, this protein-packed stir-fry is ideal for health-conscious eaters seeking guilt-free indulgence that doesn’t skimp on taste. Serve it as a standalone dish or pair it with steamed rice or quinoa for a wholesome, balanced meal. Perfect for busy nights, this quick and easy recipe will be your go-to choice for a satisfying, delicious dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced
- 1 large red bell pepper, julienned
- 1 cup snap peas
- 3 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon sesame oil (for flavor, optional)
- 1 teaspoon canola or vegetable oil
- 0.25 teaspoon ground black pepper
Instructions
In a small bowl, combine the soy sauce, oyster sauce, cornstarch, water, and sesame oil (if using). Mix well and set aside.
Heat a large non-stick skillet or wok over medium-high heat. Add the canola or vegetable oil and swirl to coat the pan.
Add the minced garlic to the pan and stir-fry for 30 seconds until fragrant.
Add the shrimp to the pan in a single layer. Sprinkle with ground black pepper and cook for 2-3 minutes, turning once, until just pink and cooked through. Remove the shrimp from the pan and set aside.
In the same pan, add the broccoli florets, carrots, red bell pepper, and snap peas. Stir-fry for 3-4 minutes, or until the vegetables are crisp-tender.
Return the cooked shrimp to the pan with the vegetables.
Pour the sauce mixture over the shrimp and vegetables. Toss everything together and cook for an additional 1-2 minutes, or until the sauce has thickened and evenly coats the ingredients.
Serve immediately on its own or over steamed rice or quinoa for a more filling meal.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 23.6 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2206 mg | 47% | |
*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.
