Shrimp Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Succulent shrimp and crisp vegetables in a savory-sweet, sesame-ginger sauce over rice. Healthy, vibrant, and ready in 30 minutes. A restaurant-quality stir-fry that's perfect for a quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ⅓ cup water (or chicken broth*)
- ⅓ cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 2 tablespoons minced fresh ginger
- 4 cloves garlic (minced)
- 2 teaspoons cornstarch
- ⅛ teaspoon crushed red pepper flakes (or to taste*)
- 2 ½ tablespoons olive oil (or avocado oil, divided)
- 1 ½ pounds large shrimp (peeled and deveined, tail on or off)
- 2 carrots (julienne cut)
- 1 red bell pepper (thinly sliced)
- 8 ounces sugar snap peas
- 4 green onions (white and light green parts only, chopped)
- 4 cups cooked rice
- sesame seeds (optional)
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
- 20m
- Cook
- 10m
- Sodium
- 1381mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 907mg
- Calcium
- 178mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1381MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.