Nut-Free Quick and Easy Shrimp Stir-Fry
Elevate your weeknight meals with this Nut-Free Quick and Easy Shrimp Stir-Fry, a flavorful and vibrant dish that comes together in just 25 minutes! Perfect for busy families or anyone seeking a fast, healthy dinner option, this recipe combines succulent shrimp, crisp-tender vegetables like bell peppers, snap peas, and carrots, and a silky homemade stir-fry sauce made with soy sauce, honey, and sesame oil—free of any nuts for allergy-friendly indulgence. With a quick sear of garlic and ginger for aromatic depth and a thickened sauce that clings beautifully to every bite, it's best served over fluffy jasmine rice for a restaurant-worthy experience at home. Packed with fresh, colorful ingredients and minimal prep, this shrimp stir-fry is your go-to solution for a wholesome, mouthwatering meal in a hurry! Keywords: nut-free shrimp stir-fry, quick shrimp recipe, easy weeknight dinner, stir-fry without nuts.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 4 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 2 teaspoons Sesame oil
- 2 teaspoons Cornstarch
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 cups Bell peppers (red and green), sliced
- 1 cup Snap peas
- 1 cup Carrot, julienned
- 2 pieces Green onions, sliced
- 2 tablespoons Vegetable oil
- 4 cups Cooked jasmine rice
Instructions
In a small bowl, mix together soy sauce, honey, rice vinegar, sesame oil, and cornstarch to form the stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Heat the remaining tablespoon of vegetable oil in the skillet.
Add the bell peppers, snap peas, and carrot to the skillet. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.
Return the shrimp to the skillet along with the stir-fry sauce. Stir everything together and cook for another 1-2 minutes until the sauce thickens and coats the shrimp and vegetables.
Toss in the sliced green onions and give everything a final quick stir.
Serve the stir-fry immediately over cooked jasmine rice.
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2967 mg | 129% | |
| Total Carbohydrate | 326.2 g | 119% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 67.9 g | ||
| Protein | 146.4 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3323 mg | 71% | |
*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.
