Low Sodium Shrimp and Vegetable Stir-Fry
Elevate your dinner routine with this vibrant and healthy Low Sodium Shrimp and Vegetable Stir-Fry—a quick, delicious recipe perfect for busy weeknights! Packed with succulent shrimp and a medley of colorful vegetables like broccoli, snap peas, red bell peppers, and carrots, this dish is bursting with fresh flavors and nutrients without the excess sodium. A delicate sauce made from reduced sodium soy sauce, rice vinegar, sesame oil, and a hint of ginger ties everything together for a savory finish. Ready in just 30 minutes, this stir-fry is versatile enough to be served on its own or with steamed rice or quinoa for a satisfying meal. Great for anyone seeking heart-healthy recipes, it’s sure to become a go-to favorite for light, flavorful dining!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 medium carrot, thinly sliced
- 1 medium red bell pepper, sliced
- 1 cup snap peas
- 3 stalks green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.25 teaspoon ground black pepper
Instructions
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and cornstarch. Whisk until the cornstarch is fully dissolved and set the sauce aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat.
Add the shrimp to the skillet and season with black pepper. Cook for about 2-3 minutes on each side or until they turn pink and opaque. Remove the shrimp from the skillet and keep them warm.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and grated ginger and sauté for 30 seconds until fragrant.
Increase the heat to high and add the broccoli florets, sliced carrot, red bell pepper, and snap peas. Stir-fry for 4-5 minutes until the vegetables are vibrant and tender-crisp.
Return the shrimp to the skillet and pour the prepared sauce over the shrimp and vegetables.
Stir well to combine and continue cooking for another 1-2 minutes until the sauce thickens slightly and everything is well coated.
Garnish with chopped green onions before serving.
Serve immediately, optionally with steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 17.0 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1928 mg | 41% | |
*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.
