Shrimp and Vegetable Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A family-friendly shrimp and vegetable stir fry loaded with broccoli, peppers, snap peas, and carrots in a sweet and savory sauce. Colorful, crisp, and satisfying over rice in about 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup less-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced or grated fresh ginger ((or 1 teaspoon ground ginger))
- 1 large garlic clove, (minced or grated (about 1 teaspoon))
- 2 tablespoons cornstarch
- 1 lb. large shrimp, (peeled and deveined)
- 3 tablespoons vegetable oil, (divided)
- 1 medium sweet bell pepper (any color), (seeded and cut into bite-size pieces)
- 1 cup broccoli florets
- 1 cup snow peas ((or sugar snap peas))
- ½ cup matchstick carrots ((or thinly sliced))
- ½ cup water or low-sodium chicken broth
- Kosher salt and ground black pepper, (to taste)
- Cooked white rice, (for serving)
- Optional garnish: sliced green onion, toasted sesame seeds, chopped peanuts, cashews, chow mein noodles, or crushed red pepper flakes
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1552mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 627mg
- Calcium
- 114mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1552MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.