Shrimp and Veggy Stir Fry
Bursting with vibrant colors and bold flavors, this Shrimp and Veggy Stir Fry is a quick and healthy weeknight dinner that comes together in just 25 minutes! Succulent shrimp, crisp-tender broccoli, bell peppers, carrots, and snow peas are tossed in a luscious garlic-ginger soy-based sauce with a hint of sesame for a perfectly balanced meal. This one-pan dish is not only easy to make but also packed with protein and essential nutrients, making it an ideal choice for a wholesome family dinner. Serve it over fluffy steamed rice or noodles, and don't forget the sprinkle of sesame seeds and green onions for a finishing touch! Whether you're a stir-fry enthusiast or looking for a new go-to dinner recipe, this Shrimp and Veggy Stir Fry is sure to impress.
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Recipe Information
Ingredients
- 1 pound Large shrimp (peeled and deveined)
- 2 cups Broccoli florets
- 1 medium Red bell pepper (sliced)
- 1 large Carrot (julienned)
- 1 cup Snow peas
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 3 tablespoons Soy sauce (low sodium)
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions (sliced)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Season the shrimp with salt and black pepper and add them to the hot pan. Stir-fry for 2-3 minutes until the shrimp turn pink and are just cooked through. Remove from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add broccoli, red bell pepper, julienned carrot, and snow peas to the skillet. Stir-fry the vegetables for 4-5 minutes until they are crisp-tender.
Return the shrimp to the skillet with the vegetables.
Pour the sauce mixture over the shrimp and vegetables. Stir well to evenly coat everything in the sauce and cook for 1-2 minutes until the sauce thickens slightly.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3942 mg | 171% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 15.5 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2355 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.
