Shrimp and Vegetable Stir-Fry
Shrimp and Vegetable Stir-Fry is a quick Chinese recipe: about 20 minutes from start to finish, for 4 servings. The main ingredients are shrimp, broccoli and bell pepper. The cooking is mostly stir-frying. It is dairy-free. It is on the lighter side, at about 275 calories and 26 g of protein per serving.
- Total time
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 275 kcal
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Ingredients
For 4 servings
- 500 gshrimp
- 200 gbroccoli
- 2bell peppers
- 150 gsnow peas
- 3 clovesgarlic
- 3 tbspsoy sauce
- 1 tbspsesame oil
- 1 tbspfresh ginger
- 1 tspcornstarch
Instructions
- Peel and devein the shrimp if needed. Pat dry with paper towels. Cut broccoli into small florets, slice bell peppers into strips, and trim snow peas.
- Mix soy sauce with cornstarch and 2 tablespoons of water to create the sauce. Set aside.
- Heat sesame oil in a wok or large skillet over high heat. Add minced garlic and grated ginger, stir for 30 seconds until fragrant.
- Add the shrimp and cook for 2 minutes per side until pink. Remove and set aside. Add broccoli, bell pepper, and snow peas. Stir-fry for 3-4 minutes until crisp-tender.
- Return shrimp to the wok, pour the sauce over everything, and toss to coat. Cook for 1 minute until the sauce thickens and everything is well coated.
Nutrition per serving
- Calories
- 275 kcal
- Protein
- 26 g
- Fat
- 10 g
- Carbs
- 20 g
Approximate values for one serving.
About this recipe
- Cuisine: Chinese
- Diet: dairy-free
- In cookbook: Healthy & Light
