Vegetable Shrimp Stir Fry
Elevate your weeknight dinners with this vibrant and flavorful Vegetable Shrimp Stir Fry, a quick and healthy meal that’s ready in just 25 minutes! Packed with tender shrimp, crisp broccoli, sweet red bell peppers, crunchy snap peas, and aromatic garlic and ginger, this colorful stir fry bursts with freshness and Asian-inspired flavors. The savory sauce, made with soy sauce, oyster sauce, and a hint of sesame oil, perfectly coats the ingredients, delivering a rich and irresistible taste. Finished with green onions and optional sesame seeds for added texture and presentation, this stir fry is best served over steamed rice or noodles for a satisfying, wholesome dish. Perfect for busy nights, this recipe is simple, fast, and packed with nutrients, making it a must-try for shrimp and veggie lovers alike!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 2 cups broccoli florets
- 1 medium red bell pepper (sliced)
- 1 medium carrot (thinly sliced)
- 1 cup snap peas
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 green onions (sliced)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water, then set aside.
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, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the broccoli, red bell pepper, carrot, and snap peas. Stir-fry for 4-5 minutes, or until the vegetables are tender but still crisp.
Add the garlic and ginger to the skillet, and stir-fry for 30 seconds until fragrant.
Return the cooked shrimp to the skillet with the vegetables. Pour the sauce over the mixture, stirring everything together to evenly coat. Cook for an additional 2 minutes, or until the sauce has thickened.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.4 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 523 mg | 11% | |
*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.
