Think Pink Florida Stir Fry
Brighten up your mealtime with the vibrant and refreshing flavors of the Think Pink Florida Stir Fry! This quick and easy recipe brings together succulent shrimp, crisp vegetables, and the tangy-sweet zest of fresh pink grapefruit, creating a uniquely Floridian twist on a classic stir-fry. A medley of red bell peppers, green beans, carrots, and red onions sautéed with garlic and ginger delivers a delightful crunch, while a silky soy-grapefruit sauce infused with honey perfectly balances sweet and savory notes. Ready in just 35 minutes, this one-pan dish is a wholesome, colorful meal served over a bed of fluffy white or brown rice. Ideal for busy weeknights, this stir-fry brims with bold citrus-inspired flavors and vibrant ingredients that will transport your taste buds to the sunshine state.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 pink grapefruit, peeled, segmented, and juiced
- 1 red bell pepper, sliced into thin strips
- 1 cup green beans, trimmed
- 1 cup carrots, julienned
- 1 medium red onion, thinly sliced
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon cornstarch
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 3 cups white or brown rice (cooked, for serving)
Instructions
In a small bowl, whisk together the grapefruit juice (from segments), soy sauce, honey, and cornstarch until smooth. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet and sauté for 2-3 minutes on each side until pink and fully cooked. Remove shrimp from the pan and set aside.
In the same skillet, heat the remaining tablespoon of olive oil and sesame oil.
Add the garlic, ginger, and red onion. Sauté for 1-2 minutes until fragrant.
Stir in the red bell pepper, green beans, and carrots. Cook for 4-5 minutes, stirring frequently, until the vegetables are tender-crisp.
Return the cooked shrimp to the skillet and toss with the vegetables.
Pour the prepared grapefruit-soy sauce mixture over the shrimp and vegetables. Stir well and cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the ingredients.
Gently fold in the grapefruit segments, being careful not to break them apart too much.
Remove the skillet from heat and garnish with fresh cilantro if desired.
Serve hot over cooked white or brown rice and enjoy your Think Pink Florida Stir Fry!
Nutrition Facts
Calories |
2187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 307.1 g | 112% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 95.6 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3620 mg | 77% | |
*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.
