Shrimp Stir Fry with Vegetables
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Bowl of Delicious · by Elizabeth Lindemann★ 4.9 (43)

Shrimp Stir Fry with Vegetables

NUTRITION · PER SERVING20M COOK
CAL 15%·PRO 57%
CARBS 27G35% OF CAL
6G FIBER5G SUGAR16G OTHER
FAT 10G28% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick 20-minute shrimp stir-fry with mixed vegetables, garlic, and ginger in a light honey-soy glaze. Served over rice for a healthy, customizable weeknight dinner.

mainchinesestir frybowlshellfishdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons canola oil (or other neutral tasting oil)
  • 3 green onions (thinly sliced, white and light green parts separated from dark green parts)
  • 4 cloves garlic (minced)
  • 2 tablespoons finely chopped or grated fresh ginger ((from about a 2" piece))
  • 4 cups mixed vegetables (I used red bell pepper, asparagus, and carrots (fresh or frozen, see notes))
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lb. raw shrimp (peeled, deveined, tail off (fresh or frozen/thawed is fine))
  • cooked rice, quinoa, or noodles (for serving (optional))
  • 1/2 cup chicken broth (or vegetable broth, or water)
  • 1 1/2 tablespoons soy sauce (gluten-free if necessary)
  • 2 teaspoons honey (or another sweetener)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lime juice ((from about 1 lime))
  • 1 teaspoon chili garlic sauce (or sriracha (optional, omit for a mild version))
  • 1 teaspoon sesame seeds (optional)
PREP
10M
SODIUM
871MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.