Shrimp and Vegetable Stir-Fry
Fresh, vibrant, and perfectly balanced, this Shrimp and Vegetable Stir-Fry is a quick and flavorful dinner option that's perfect for weeknights! Featuring succulent shrimp paired with crisp-tender vegetables like bell peppers, broccoli, and sugar snap peas, every bite is infused with the bold flavors of soy sauce, hoisin, and sesame oil. Fragrant garlic and ginger elevate the aroma, while a silky sauce thickened with cornstarch ties the dish together beautifully. Ready in just 35 minutes, this healthy stir-fry is a celebration of textures and colors, garnished with sesame seeds and green onions for an irresistible finishing touch. Serve it over steamed rice or noodles for a complete meal that's sure to impress your family or guests!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 g large shrimp, peeled and deveined
- 60 ml soy sauce
- 30 ml hoisin sauce
- 15 ml sesame oil
- 5 g cornstarch
- 30 ml water
- 30 ml vegetable oil
- 1 whole red bell pepper, sliced
- 1 whole yellow bell pepper, sliced
- 150 g broccoli florets
- 1 whole carrot, julienned
- 100 g sugar snap peas
- 3 whole garlic cloves, minced
- 5 g fresh ginger, grated
- 2 whole green onions, sliced
- 10 g sesame seeds
- 2 g salt
- 1 g black pepper
Instructions
In a small bowl, combine soy sauce, hoisin sauce, sesame oil, cornstarch, and water. Mix well to form a sauce and set aside.
Heat a large wok or non-stick skillet over medium-high heat and add 15 ml of vegetable oil.
Once the oil is hot, add the shrimp and stir-fry for about 2-3 minutes until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
In the same pan, add the remaining vegetable oil. Add the minced garlic and grated ginger, stir-fry for about 30 seconds until fragrant.
Add the sliced red and yellow bell peppers, broccoli florets, julienned carrot, and sugar snap peas to the pan. Stir-fry the vegetables for about 4-5 minutes until they are crisp-tender.
Return the cooked shrimp to the pan. Pour the sauce over the shrimp and vegetables and stir well to coat everything evenly.
Cook for an additional 2 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste.
Remove from heat and garnish with sliced green onions and sesame seeds.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 26.2 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 4324 mg | 188% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 31.2 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2373 mg | 50% | |
*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.
