Low Sodium Stir-Fried Vegetables with Shrimp
Add a burst of flavor to your weeknight dinner with this Low Sodium Stir-Fried Vegetables with Shrimp recipe, a healthy and vibrant option perfect for those watching their sodium intake. Featuring juicy shrimp alongside a colorful medley of broccoli, carrots, bell peppers, and sugar snap peas, this dish is elevated by the aromatic blend of garlic, ginger, and a light homemade sauce made with low-sodium soy sauce and rice vinegar. Ready in just 25 minutes, this quick recipe is ideal for busy schedules while still delivering restaurant-quality taste. Serve over steamed rice or quinoa for a balanced, protein-packed meal that's as nutritious as it is delicious. Perfect for fans of clean eating and bold flavors, this easy stir-fry is a wholesome choice for the whole family!
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Recipe Information
Ingredients
- 1 pound Raw shrimp (peeled and deveined)
- 2 cups Broccoli florets
- 1 cup Carrots (sliced thinly at an angle)
- 1 medium Red bell pepper (sliced into strips)
- 1 cup Sugar snap peas
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 3 tablespoons Low-sodium soy sauce or coconut aminos
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil or avocado oil
- 0.25 teaspoon Ground black pepper (optional)
Instructions
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, cornstarch, and water until smooth. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp to the hot skillet in a single layer and cook for 2-3 minutes, flipping midway, until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, and cook for 30 seconds until fragrant.
Add the broccoli, carrots, bell peppers, and sugar snap peas to the skillet. Stir-fry the vegetables for 4-5 minutes, stirring frequently, until they are tender but still crisp.
Return the cooked shrimp to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir to coat evenly.
Cook for an additional 2 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
Remove from heat and season with ground black pepper, if desired. Serve immediately, either on its own or over steamed rice or quinoa.
Nutrition Facts
Calories |
1186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 27.9 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2518 mg | 54% | |
*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.
