Stir-Fried Vegetables with Shrimp
Bright, colorful, and packed with bold flavors, this Stir-Fried Vegetables with Shrimp recipe is your ticket to a healthy, restaurant-style meal at home in just 30 minutes! Succulent shrimp are quickly seared to juicy perfection before being tossed with vibrant vegetables like broccoli, bell peppers, carrots, and sugar snap peas, all coated in a savory soy and oyster sauce blend. Fresh garlic and ginger add an aromatic kick, while a drizzle of sesame oil elevates the dish to new levels of flavor. Perfectly balanced between tender-crisp veggies and tender shrimp, this one-pan wonder is ideal served over fluffy rice or noodles for a quick, satisfying dinner. Whether you're craving a low-calorie takeout alternative or a wholesome, gluten-free-friendly option (just swap out the soy and oyster sauce), this recipe will definitely leave you coming back for seconds.
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Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 large carrot, julienned
- 1 cup sugar snap peas
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 cup vegetable broth
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 stalks green onions, thinly sliced
Instructions
In a small bowl, combine soy sauce, oyster sauce, vegetable broth, and cornstarch. Stir until cornstarch is fully dissolved and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes until they turn pink and are just cooked through. Remove them from the pan and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrots, and sugar snap peas to the wok. Stir-fry the vegetables for 5-6 minutes or until they become tender-crisp.
Return the shrimp to the wok with the vegetables. Pour the sauce mixture over the shrimp and vegetables.
Toss everything together to coat evenly and cook for an additional 3-4 minutes, allowing the sauce to thicken.
Remove from heat and drizzle with sesame oil. Season with salt and ground black pepper to taste.
Garnish with thinly sliced green onions before serving.
Serve the stir-fried vegetables and shrimp immediately, optionally over cooked rice or noodles.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.9 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 630 mg | 13% | |
*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.
