Description
Shrimp and Veggie Stir Fry is a vibrant, quick dish that comes together in just 30 minutes, making it perfect for busy weeknights. This delightful stir fry features succulent shrimp tossed with a colorful medley of fresh vegetables such as bell peppers, broccoli, and carrots, all coated in a savory sauce made with soy sauce and sesame oil. The combination of garlic and ginger adds depth to the flavor profile, creating an irresistible meal that can be served over rice or noodles for a complete dinner.
Ingredients
Scale
- 1 pound shrimp (peeled and deveined)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 2 cups broccoli florets
- 2 medium carrots (julienned)
- 3 cloves garlic (minced)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
Instructions
- Prepare all vegetables by washing and chopping them into bite-sized pieces.
- Heat sesame oil in a large skillet or wok over medium-high heat until shimmering.
- Add shrimp in a single layer; cook for about 3-4 minutes until pink and opaque. Remove from the pan.
- In the same pan, stir-fry bell peppers, broccoli, and carrots for about 3 minutes until slightly tender.
- Add minced garlic and soy sauce; mix well and cook for another minute.
- Return shrimp to the pan; toss everything together until heated through. Serve immediately over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 270
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg
Keywords: For added crunch, sprinkle cashews or peanuts before serving. Substitute seasonal vegetables like snap peas or mushrooms for variety.