Description
A quick and healthy shrimp and vegetable stir-fry that is perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced bell peppers, broccoli, and snap peas. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
- Add the minced garlic and ginger to the skillet, stirring constantly for about 30 seconds until fragrant.
- Pour in the soy sauce, honey, and sesame oil, stirring to combine.
- Return the cooked shrimp to the skillet. Add the cornstarch mixture and stir well to coat everything. Cook for an additional 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve the stir-fry over cooked rice or noodles.
Notes
- For a spicier kick, add red pepper flakes or sriracha to the sauce.
- You can also substitute the shrimp with chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg