Description
This Healthy Stir-Fry Shrimp Recipe is a quick and flavorful dish featuring tender shrimp and vibrant vegetables tossed in a savory sauce. Perfect for a nutritious weeknight dinner, it combines lean protein with fresh veggies and Asian-inspired flavors for a delicious, gluten-free meal.
Ingredients
Scale
Shrimp Marinade
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon low-sodium soy sauce
Stir-Fry Sauce & Seasonings
- 1 tablespoon low-sodium soy sauce (additional)
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup (optional)
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Vegetables
- 1 red bell pepper (sliced)
- 1 cup broccoli florets
- 1 medium carrot (julienned)
- 1 zucchini (sliced)
- 2 green onions (chopped)
Oils and Aromatics
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
Instructions
- Marinate the shrimp: In a bowl, toss the peeled and deveined shrimp with 1 tablespoon of low-sodium soy sauce. Set aside to allow the flavors to meld while you prepare the vegetables.
- Heat oils and aromatics: In a large skillet or wok, heat the olive oil and sesame oil over medium-high heat. Add the minced garlic and grated fresh ginger, stir-frying for about 30 seconds until fragrant but not browned.
- Cook the vegetables: Add the sliced red bell pepper, broccoli florets, julienned carrot, and sliced zucchini to the skillet. Stir-fry the vegetables for 4 to 5 minutes until they are crisp-tender, maintaining some crunch for texture.
- Cook the shrimp: Push the cooked vegetables to one side of the skillet. Add the marinated shrimp in a single layer and cook for 2 to 3 minutes on each side until the shrimp turn pink and are cooked through.
- Combine and add sauce: Stir the shrimp and vegetables together. Add the remaining 1 tablespoon of soy sauce, rice vinegar, honey or maple syrup if using, and crushed red pepper flakes. Mix well to coat all ingredients evenly and cook for another minute to meld the flavors.
- Finish and serve: Remove the skillet from heat. Sprinkle the chopped green onions over the stir-fry and serve immediately. For a complete meal, serve over brown rice, cauliflower rice, or quinoa.
Notes
- Serve this stir-fry over brown rice, cauliflower rice, or quinoa for a filling, balanced meal.
- You can substitute any quick-cooking vegetables like snap peas or mushrooms for variety.
- For a gluten-free version, replace soy sauce with tamari.
- Adjust the crushed red pepper flakes or omit for less heat.
- Use fresh garlic and ginger for the best flavor.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220
- Sugar: 5g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 180mg
