Description
Shrimp and Veggie Stir Fry is a quick, nutritious dish that brings the vibrant flavors of an Asian bistro to your kitchen. In just 30 minutes, you can enjoy succulent shrimp tossed with crisp bell peppers, crunchy broccoli, and sweet carrots, all drizzled in a savory soy sauce blend. Perfect for busy weeknights or as a delightful meal prep option, this stir fry is not only easy to make but also customizable to suit your taste preferences. Whether served over fluffy jasmine rice or hearty whole grain noodles, this colorful dish will impress your family and friends while nourishing your body with essential nutrients.
Ingredients
- 1 pound fresh shrimp, peeled and deveined
- 2 cups mixed vegetables (bell peppers, carrots, broccoli)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
Instructions
- 1. Prepare Ingredients: Wash and chop vegetables into bite-sized pieces. Mince garlic.
- 2. Heat Pan: In a large skillet over medium-high heat, add sesame oil until shimmering.
- 3. Sauté Garlic: Add minced garlic and sauté for about one minute until fragrant.
- 4. Cook Vegetables: Toss in the mixed vegetables and stir-fry for about five minutes until slightly tender yet crisp.
- 5. Add Shrimp: Push the veggies aside and add shrimp to the pan. Cook for another 3-4 minutes until they turn pink.
- 6. Combine & Serve: Pour soy sauce over the mixture, toss everything together for one more minute, then serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 220mg
Keywords: For added nutrition, consider incorporating snap peas or zucchini. You can use frozen shrimp; just ensure they're fully thawed before cooking. To make it gluten-free, substitute soy sauce with tamari or coconut aminos.