Sugar-Free Shrimp and Vegetable Stir-Fry
Light, flavorful, and perfect for health-conscious eaters, this Sugar-Free Shrimp and Vegetable Stir-Fry is a quick and easy weeknight dinner that’s packed with fresh, wholesome ingredients. Juicy, tender shrimp are paired with vibrant vegetables like broccoli, red bell pepper, carrots, and snap peas, all tossed in a mouthwatering, low-sodium soy sauce and sesame oil blend. Enhanced with the zesty brightness of fresh lime juice and the warm kick of garlic and ginger, this stir-fry delivers bold flavors without any added sugar. Ready in just 30 minutes, this gluten-free and low-carb dish is as nutritious as it is delicious, offering a perfect balance of protein, fiber, and healthy fats. Serve it solo or spoon it over quinoa or brown rice for a satisfying, guilt-free meal that the whole family will love!
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Recipe Information
Ingredients
- 500 grams Shrimp, peeled and deveined
- 200 grams Broccoli florets
- 1 Red bell pepper, sliced
- 1 Carrot, julienned
- 100 grams Snap peas
- 3 Green onions, chopped
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Soy sauce (low-sodium)
- 2 tablespoons Sesame oil
- 1 tablespoon Olive oil
- 0.5 teaspoon Black pepper
- 1 Lime, juiced
Instructions
Start by preparing the shrimp: ensure they are fully peeled, deveined, and pat them dry with paper towels. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and ginger, stirring quickly for about 30 seconds until fragrant.
Increase the heat to high, add the shrimp to the skillet in a single layer, and allow them to cook for about 2 minutes on each side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the broccoli florets, sliced red bell pepper, julienned carrot, and snap peas. Stir-fry the vegetables for 5-7 minutes or until they are just crisp-tender.
Return the shrimp to the skillet and add chopped green onions.
Pour the soy sauce and sesame oil over the shrimp and vegetables, stirring well to ensure everything is coated.
Season the stir-fry with black pepper and lime juice, giving everything a final toss to combine.
Cook for an additional minute to heat the ingredients thoroughly and allow the flavors to meld together.
Remove from heat and serve the stir-fry immediately, either on its own or over a bed of your favorite whole grains like quinoa or brown rice.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 2629 mg | 114% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 21.8 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3023 mg | 64% | |
*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.
