Shrimp and Veg Stir-Fry
300kcal
Ingredients
For the Stir-Fry
- 1 pound shrimp freshly peeled and deveined
- 2 tablespoons vegetable oil or sesame oil
- 1 bell pepper any color
- 1 cup broccoli florets
- 1 cup snap peas or snow peas
- 1 medium carrot sliced thinly
- 3 cloves garlic minced
- 1 tablespoon fresh ginger or ground ginger
- 3 tablespoons soy sauce low sodium preferred
- 1 tablespoon oyster sauce optional
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
For Serving
- cooked rice or noodles for serving
- sesame seeds for garnish
- green onions sliced for garnish
Method
How to Make Shrimp and Veg Stir-Fry
- Rinse the shrimp under cold water and pat dry with paper towels. Lightly season them with salt and pepper.
- Prepare the vegetables by slicing the bell pepper and carrot, and washing the broccoli florets and snap peas.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Cook the shrimp in the skillet for about 2-3 minutes, or until they turn pink and opaque. Remove and set aside.
- Sauté the minced garlic and ginger in the same skillet for about 30 seconds, or until fragrant.
- Add the bell pepper, broccoli, snap peas, and carrot to the skillet. Stir-fry for about 4-5 minutes, until tender-crisp.
- Return the cooked shrimp to the skillet with the veggies.
- Pour in the soy sauce and add the oyster sauce (if using). Stir well to combine.
- Thicken the sauce by adding the cornstarch slurry, stirring until it thickens, about 1-2 minutes. Adjust seasoning.
- Serve the stir-fry over cooked rice or noodles.
- Garnish with sesame seeds and sliced green onions.
Nutrition
Serving1servingCalories300kcalCarbohydrates30gProtein25gFat10gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat7gCholesterol150mgSodium700mgPotassium500mgFiber4gSugar5gVitamin A500IUVitamin C80mgCalcium50mgIron2mg