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Juicy shrimp and a colorful mix of crisp vegetables tossed in a bright, savory lemon-ginger sauce. This healthy, low-sodium stir-fry is a perfect one-pan weeknight meal, ready in under 30 minutes!
For 4 servings
Prepare the ingredients
Make the stir-fry sauce
Stir-fry the vegetables
Juicy shrimp and a colorful mix of crisp vegetables tossed in a bright, savory lemon-ginger sauce. This healthy, low-sodium stir-fry is a perfect one-pan weeknight meal, ready in under 30 minutes!
This fusion recipe takes 25 minutes to prepare and yields 4 servings. At 207.12 calories per serving with 24.78g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Cook the shrimp and finish
Garnish and serve
Replace shrimp with 1 block of firm tofu, pressed and cubed. Stir-fry the tofu until golden before adding the vegetables.
Add 1/2 teaspoon of red chili flakes along with the garlic and ginger for a bit of heat.
Increase the amount of shrimp to 600g or add 1 cup of shelled edamame along with the zucchini.
This dish is naturally low in carbs. Serve it on its own or with cauliflower rice instead of traditional rice or noodles.
Shrimp provides high-quality protein that is essential for building and repairing tissues, without a high fat content.
The colorful mix of broccoli, bell peppers, and zucchini offers a wealth of essential nutrients, including Vitamin C, Vitamin K, and potassium.
This recipe is low in saturated fat and uses heart-healthy avocado oil. The absence of high-sodium sauces also helps maintain healthy blood pressure.
Stir-frying is a quick cooking method that helps retain more of the vegetables' nutrients compared to boiling.
Yes, it's a very healthy dish. It's packed with lean protein from shrimp, and loaded with vitamins, minerals, and fiber from the variety of fresh vegetables. The sauce is light and low in sodium, making it a great choice for a balanced meal.
A single serving of this stir-fry contains approximately 250-300 calories, making it a light yet satisfying main course. The calories come mainly from the shrimp and a small amount of oil.
Absolutely. Just make sure to thaw the shrimp completely in the refrigerator or under cold running water. Most importantly, pat them very dry with paper towels before cooking.
This recipe is very versatile! Feel free to add or substitute with other vegetables like snap peas, sliced carrots, mushrooms, baby corn, or bok choy.
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