Nut-Free Stir-Fried Vegetables with Shrimp
Savor the vibrant flavors of this Nut-Free Stir-Fried Vegetables with Shrimp recipe, a quick and healthy dinner option that's perfect for busy weeknights. Featuring tender, juicy shrimp and a colorful medley of crisp vegetables like broccoli, bell peppers, carrots, and snow peas, this dish delivers both incredible taste and wholesome nutrition. The nut-free sauce, made from certified nut-free soy sauce and oyster sauce, is balanced with the savory notes of garlic, ginger, and a touch of sesame oil, creating a delicious glaze that coats every bite. Ready in just 25 minutes, this crowd-pleasing stir-fry is ideal served over steamed white or brown rice for a satisfying, allergy-friendly meal. Perfect for stir-fry lovers looking for a flavorful, nut-free option!
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Recipe Information
Ingredients
- 450 grams medium shrimp, peeled and deveined
- 4 tablespoons soy sauce (certified nut-free)
- 2 tablespoons oyster sauce (certified nut-free)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 200 grams broccoli florets
- 2 carrots, julienned
- 100 grams snow peas, trimmed
- 500 grams cooked white or brown rice (for serving, optional)
- 2 tablespoons water
Instructions
In a small mixing bowl, combine soy sauce, oyster sauce, sesame oil, cornstarch, and water. Whisk until smooth and set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until they turn pink and are fully opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and ginger and stir-fry for 30 seconds until fragrant.
Add broccoli florets, carrot strips, and bell peppers to the skillet. Stir-fry for 2-3 minutes until the vegetables begin to soften but remain crisp.
Add the snow peas and stir-fry for another 1-2 minutes.
Return the cooked shrimp to the skillet. Pour the prepared sauce over the shrimp and vegetables.
Stir well to coat everything evenly in the sauce. Cook for an additional 1-2 minutes until the sauce thickens slightly and the vegetables reach your desired level of doneness.
Remove from heat and serve immediately, either on its own or over cooked white or brown rice.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 5668 mg | 246% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 27.1 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 468 mg | 36% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2820 mg | 60% | |
*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.
