Low Sodium Quick and Easy Shrimp Stir-Fry
Elevate your weeknight dinner game with this Low Sodium Quick and Easy Shrimp Stir-Fry! Packed with vibrant veggies like broccoli, red bell pepper, carrots, and sugar snap peas, this dish is bursting with color, nutrients, and flavor without the excess sodium. Juicy shrimp are stir-fried to perfection alongside a simple yet savory low-sodium sauce made with chicken broth, soy sauce, sesame oil, and a touch of cornstarch for a silky finish. Ready in just 25 minutes, this heart-healthy stir-fry is perfect for busy schedules or anyone seeking a lighter, flavorful meal. Garnished with green onions and optional sesame seeds, it pairs beautifully with steamed rice or noodles. Healthy, quick, and utterly delicious—this recipe is your go-to for wholesome, low-sodium cooking!
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 large carrot, julienned
- 1 cup sugar snap peas
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 0.5 cup low-sodium chicken or vegetable broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 0.25 teaspoon black pepper
- 2 stalks green onion, sliced
- 1 teaspoon sesame seeds (optional)
Instructions
In a small bowl, mix together the low-sodium chicken or vegetable broth, soy sauce, sesame oil, and cornstarch. Stir until the cornstarch is fully dissolved and set aside.
Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat.
Add shrimp to the pan and cook for about 2-3 minutes, until they turn pink and opaque. Remove shrimp from the pan and set aside.
In the same pan, add another tablespoon of olive oil.
Add minced garlic and grated ginger, stir-frying for about 30 seconds to release their aroma.
Add broccoli florets, sliced red bell pepper, julienned carrot, and sugar snap peas to the pan. Stir-fry for about 3-4 minutes, until the vegetables are tender-crisp.
Return the shrimp to the pan with the vegetables.
Give the broth mixture a quick stir, then pour it into the pan. Stir everything together, allowing the sauce to thicken and coat the shrimp and vegetables evenly.
Season with black pepper and continue to cook for another 1-2 minutes until everything is heated through.
Garnish with sliced green onion and sesame seeds if desired before serving.
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 1795 mg | 78% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 18.4 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1849 mg | 39% | |
*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.
