Low Fat Thai Shrimp Stir-Fry
Whip up a vibrant and flavorful dinner with this Low Fat Thai Shrimp Stir-Fry, a quick and healthy recipe bursting with fresh vegetables, succulent shrimp, and a tangy homemade sauce. Featuring zesty lime juice, fragrant ginger, and a touch of honey, this dish balances savory and slightly sweet flavors beautifully. Packed with colorful veggies like bell peppers, snap peas, carrot, and zucchini, it’s as visually appealing as it is delicious. Ready in just 25 minutes, this stir-fry is perfect for busy weeknights and guilt-free indulgence, served over brown rice or quinoa for a wholesome touch. Whether you're looking for a light meal or a dinner with bright Thai-inspired flair, this low-fat recipe satisfies cravings without compromising nutrition.
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Recipe Information
Ingredients
- 450 grams large shrimp, peeled and deveined
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 2 tablespoons lime juice, freshly squeezed
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 unit red chili, thinly sliced (optional for spice)
- 1 teaspoon sesame oil (optional for flavor)
- 1 medium yellow bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 medium zucchini, halved and thinly sliced
- 100 grams snap peas
- 2 stalks green onion, thinly sliced
- 2 tablespoons fresh basil leaves, chopped
- 1 unit cooking spray (or a small amount of vegetable oil)
- 2 cups cooked brown rice or quinoa (for serving)
Instructions
In a small bowl, combine the soy sauce, fish sauce, honey, lime juice, minced garlic, and minced ginger. Add sliced red chili if you prefer a spicy kick. Stir well to combine and set the sauce aside.
Heat a large non-stick skillet or wok over medium-high heat and lightly coat with cooking spray or a small amount of vegetable oil.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until they are pink and opaque. Remove the cooked shrimp and set aside.
In the same skillet, add the yellow bell pepper, red bell pepper, carrot, zucchini, and snap peas. Stir-fry for 4-5 minutes, or until the vegetables are crisp-tender.
Return the cooked shrimp to the skillet with the vegetables. Pour the prepared sauce over the shrimp and vegetables, stirring to coat everything evenly. Cook for 1-2 minutes to heat through.
Remove the skillet from heat and stir in the green onion and chopped basil leaves for a burst of freshness.
Serve the Thai shrimp stir-fry hot over cooked brown rice or quinoa for a complete low-fat meal.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 3348 mg | 146% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 45.2 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3079 mg | 66% | |
*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.
