Shrimp with Vegetables
Savor the vibrant flavors of this delicious Shrimp with Vegetables stir-fry—a quick and easy recipe bursting with fresh ingredients and savory seasonings. Succulent shrimp are paired with a colorful medley of crisp broccoli florets, sweet red bell peppers, snappy peas, and tender carrots, all stir-fried to perfection. A fragrant sauce made with soy sauce, oyster sauce, sesame oil, and a hint of ginger perfectly ties this dish together, coating every bite in irresistible umami goodness. Ready in just 25 minutes, this one-pan wonder is a perfect weeknight dinner option, satisfying, healthy, and incredibly versatile. Serve it over fluffy steamed rice or noodles for a complete meal the whole family will love. Perfect for seafood enthusiasts and stir-fry lovers alike, this dish is your go-to recipe for quick, flavorful dining!
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Recipe Information
Ingredients
- 450 grams shrimp (peeled and deveined)
- 2 cups broccoli florets
- 1 cup carrots (sliced thinly)
- 1 medium red bell pepper (sliced)
- 1 cup snap peas
- 3 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 4 tablespoons water
- 2 tablespoons vegetable oil
- 1 pinch salt
- 0.5 teaspoon black pepper
Instructions
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water until smooth. Set aside.
Prep the vegetables: slice the carrots and bell pepper, cut broccoli into florets, and wash the snap peas. Mince the garlic and ginger.
Season the shrimp with a pinch of salt and black pepper.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, stirring until fragrant (about 30 seconds).
Add the broccoli, carrots, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Add the red bell peppers and cook for another 1-2 minutes.
Return the cooked shrimp to the skillet. Stir the sauce mixture (to make sure the cornstarch has not settled) and pour it over the shrimp and vegetables.
Mix everything together, cooking for 1-2 minutes until the sauce thickens and coats the shrimp and vegetables evenly.
Remove from heat and serve immediately. Optionally, pair with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3821 mg | 166% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 25.8 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 467 mg | 36% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2465 mg | 52% | |
*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.
