Shrimp and Vegetable Stir Fry
Elevate your weeknight dinners with this vibrant and healthy Shrimp and Vegetable Stir Fry! Packed with succulent shrimp, crisp-tender veggies like broccoli, bell peppers, and snow peas, and a savory-sweet sauce made with soy sauce, oyster sauce, and a touch of honey, this quick and easy recipe is bursting with flavor. Infused with the aromatic notes of fresh garlic and ginger, this stir fry is prepared in just 25 minutes, making it the perfect option for a busy schedule. Served over a bed of fluffy jasmine rice, it’s a satisfying and customizable dish that’s sure to be a hit. Whether you’re looking for a gluten-free option or a protein-packed meal, this recipe ticks all the boxes for a nourishing, homemade dinner.
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Cornstarch
- 1 tablespoon Honey
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (fresh, grated)
- 1 Red bell pepper (sliced)
- 2 cups Broccoli florets
- 1 Carrot (julienned)
- 1 cup Snow peas
- 2 Green onions (sliced)
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
- 4 cups Cooked jasmine rice (optional, for serving)
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, honey, and cornstarch until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet and cook for 2-3 minutes, or until pink and opaque. Remove the shrimp and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet, followed by garlic and ginger. Stir fry for 30 seconds until fragrant.
Add the red bell pepper, broccoli, carrot, and snow peas to the skillet. Stir fry for 3-4 minutes, or until the vegetables are tender but still crisp.
Return the cooked shrimp to the skillet and pour the prepared sauce over the shrimp and vegetables.
Stir well to coat everything in the sauce, and let it cook for an additional 1-2 minutes until the sauce thickens.
Drizzle sesame oil over the stir fry and sprinkle with sliced green onions as garnish.
Serve hot over cooked jasmine rice, if desired.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3601 mg | 157% | |
| Total Carbohydrate | 356.4 g | 130% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 29.4 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 485 mg | 37% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2377 mg | 51% | |
*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.
