Description
A delightful blend of succulent shrimp and colorful vegetables tossed in a savory sauce, ready in under 30 minutes for a quick and satisfying meal.
Ingredients
Scale
- 1 lb large shrimp (deveined)
- 1 cup bell peppers (sliced)
- 1 cup broccoli florets
- 1 cup carrots (sliced)
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp brown sugar
Instructions
- Prep all ingredients by chopping vegetables and mincing garlic and ginger.
- Heat a wok or large skillet over medium-high heat. Add oil until shimmering.
- Add shrimp to the pan; cook about 2-3 minutes per side until pink and opaque. Remove and set aside.
- Sauté garlic and ginger in the same pan until fragrant (about 30 seconds).
- Add bell peppers, broccoli, and carrots; stir-fry for 3-5 minutes until crisp.
- Mix soy sauce, dissolved cornstarch, brown sugar, and sesame oil in a bowl.
- Return shrimp to the pan, pour in the sauce, and stir everything together until heated through (about 1 minute).
Notes
- Customize your stir fry with other vegetables like snap peas or zucchini.
- Substitute shrimp with chicken or tofu for different protein options.
- For added crunch, top with cashews or sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 220
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 150mg