Description
A quick and vibrant shrimp stir-fry featuring fresh vegetables and a savory sauce, perfect for busy evenings.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 bell peppers, chopped
- 1 cup snap peas
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (canola or grapeseed)
Instructions
- Marinate the shrimp: Combine shrimp with soy sauce, minced garlic, and ginger. Allow it to sit for at least 10 minutes.
- Prepare the vegetables: Chop bell peppers and other vegetables into uniform pieces.
- Heat the pan: Use a wok or large skillet; heat until very hot, then add vegetable oil.
- Cook the shrimp: Add the marinated shrimp in a single layer. Cook until they turn pink, about 2-3 minutes, then remove and set aside.
- Stir-fry the vegetables: Add chopped vegetables to the hot pan and stir-fry for 3-5 minutes until tender-crisp.
- Combine: Return the shrimp to the pan, add any remaining marinade, and stir-fry for an additional minute.
- Finish with sesame oil: Drizzle with sesame oil just before serving.
Notes
Pairs well with jasmine rice or soba noodles. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg
Keywords: shrimp, stir-fry, quick meal, Asian cuisine, healthy dinner