Sweet-and-Sour Shrimp and Vegetable Stir Fry
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Averie Cooks · by Averie Sunshine★ 5.0 (1)

Sweet-and-Sour Shrimp and Vegetable Stir Fry

NUTRITION · PER SERVING20M COOK
CAL 21%·PRO 51%
CARBS 59G57% OF CAL
2G FIBER41G OTHER16G TOTAL SUGAR
FAT 9G19% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick sweet-and-sour shrimp stir-fry with broccoli, snap peas, peppers, and carrots served over rice. Restaurant-quality in 15 minutes.

mainchinesestir fryshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup uncooked rice (about 2 cups cooked; or make as much as desired, cooked according to package directions)
  • 1/2 cup sweet-and-sour sauce
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 tablespoon sesame oil (olive oil may be substituted)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • pinch cayenne pepper (optional and to taste)
  • 1 tablespoon olive oil
  • 1 pound large shrimp (peeled, de-veined, and cleaned with tails off)
  • 1 cup sugar snap peas
  • 1 cup broccoli florets
  • 1/2 cup carrots (diced small)
  • 1/2 cup yellow bell peppers (diced small (another color may be substituted))
  • 1/2 cup orange bell peppers (diced small (another color may be substituted))
PREP
10M
SODIUM
861MG
ESTIMATE
COMPLETE

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