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A quick and vibrant stir-fry featuring juicy shrimp and a colorful mix of crisp bell peppers, broccoli, and snap peas. Tossed in a simple, savory ginger-garlic sauce, it's a healthy weeknight dinner ready in under 20 minutes.
For 4 servings
Prepare the sauce and ingredients
Stir-fry the vegetables
Cook the shrimp
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A quick and vibrant stir-fry featuring juicy shrimp and a colorful mix of crisp bell peppers, broccoli, and snap peas. Tossed in a simple, savory ginger-garlic sauce, it's a healthy weeknight dinner ready in under 20 minutes.
This chinese_american recipe takes 20 minutes to prepare and yields 4 servings. At 256.87 calories per serving with 27.99g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and finish the dish
Use tamari or coconut aminos instead of soy sauce to make this dish gluten-free. Ensure your rice vinegar is also certified gluten-free.
This recipe is already quite low in carbs. Serve it on its own or with cauliflower rice instead of regular rice.
Add 1/2 teaspoon of red pepper flakes or a tablespoon of sriracha to the sauce for a spicy kick.
Increase the amount of shrimp to 150g per serving and add 1/2 cup of shelled edamame along with the snap peas.
Shrimp is an excellent source of lean protein, which is essential for muscle repair and building, while being low in calories.
Bell peppers and broccoli are packed with Vitamin C, an antioxidant that supports the immune system, and Vitamin K for bone health.
The combination of broccoli, bell peppers, and snap peas provides a good amount of dietary fiber, which aids in digestion and promotes a feeling of fullness.
Using avocado oil and a small amount of sesame oil provides beneficial monounsaturated and polyunsaturated fats.
Yes, this is a very healthy dish. It's packed with lean protein from shrimp and loaded with vitamins, minerals, and fiber from the variety of vegetables. The sauce is light and uses low-sodium soy sauce to control salt intake.
One serving of this stir-fry contains approximately 250-270 calories, making it an excellent choice for a light and nutritious meal.
Absolutely. If using frozen shrimp, make sure to thaw them completely before cooking. Pat them very dry with paper towels to ensure they sear well in the wok.
This recipe is very versatile. You can add other quick-cooking vegetables like sliced mushrooms, zucchini, carrots, or bok choy.
The key is high heat and not overcooking. Stir-fry the vegetables for just a few minutes until they are tender but still have a crisp bite. Removing them from the pan while you cook the shrimp also prevents them from overcooking.
