Soy-Free Shrimp and Vegetable Stir-Fry
Delight your taste buds with this bright and flavorful Soy-Free Shrimp and Vegetable Stir-Fry, a quick and healthy recipe brimming with fresh ingredients. Perfect for weeknight dinners, this stir-fry skips the soy sauce in favor of a zesty lemon-honey glaze that complements the juicy shrimp and vibrant medley of vegetables, including bell peppers, broccoli, carrots, snow peas, and water chestnuts. Ginger and garlic add aromatic depth, while olive oil keeps the dish light and wholesome. Ready in just 25 minutes, this recipe offers a balanced and allergen-friendly alternative to traditional stir-fries, all without compromising on taste. Serve warm for a nutritious, gluten-free meal packed with protein and crunch, ideal for feeding a family or impressing guests!
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Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1 large bell pepper, sliced
- 2 cups broccoli florets
- 1 large carrot, julienned
- 1 cup snow peas
- 1 can water chestnuts, sliced
- 3 stalks green onions, chopped
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 tablespoon honey
Instructions
In a small bowl, whisk together lemon juice and honey until well combined and set aside.
Heat olive oil in a large skillet or wok over medium-high heat.
Add the grated ginger and minced garlic, sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
Increase the heat to high and add the shrimp to the skillet. Cook for about 2-3 minutes or until the shrimp turn pink, stirring occasionally. Remove shrimp from the skillet and set aside.
Using the same skillet, add the broccoli, bell pepper, carrot, and snow peas. Stir-fry the vegetables for about 3-4 minutes until they are vibrant and just tender.
Add the sliced water chestnuts and green onions to the skillet, and stir-fry for another 1-2 minutes.
Season vegetables with sea salt and black pepper, mixing well.
Return the shrimp to the skillet and pour the lemon-honey mixture over the shrimp and vegetables. Toss everything together until the shrimp and vegetables are well coated and heated through.
Remove from heat and serve immediately, garnished with extra green onions if desired.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3339 mg | 145% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 45.2 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 424 mg | 33% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3464 mg | 74% | |
*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.
