Description

A quick 25-minute stir fry featuring juicy shrimp, crisp vegetables, and high-protein noodles in a savory-sweet sauce. The perfect high-protein, low-fat weeknight meal.

Ingredients

Scale

1 pound large shrimp (peeled & deveined)
8 ounces high-protein noodles (whole wheat, edamame, or chickpea noodles)
1 red bell pepper (sliced)
1 cup broccoli florets
1 carrot (julienned)
1 cup snow peas
3 tablespoons low-sodium soy sauce or tamari
1 tablespoon minced garlic
1 teaspoon freshly grated ginger
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon sriracha or red pepper flakes (optional for spice)
1 tablespoon sesame seeds
2 green onions (chopped (for garnish))
2 tablespoons crushed peanuts or cashews (optional for crunch)

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Instructions

Cook the Noodles: Boil noodles according to package directions until al dente. Drain and set aside.
Cook the Shrimp: Pat shrimp dry. Heat 1/2 tbsp oil in a large skillet over medium-high. Cook shrimp 1-2 mins per side until pink. Remove to a plate.
Stir-Fry the Vegetables: In same skillet, add remaining oil. Add garlic & ginger, stir 30 secs. Add carrots & broccoli, stir-fry 2-3 mins. Add bell pepper & snow peas, cook 2-3 mins more until crisp-tender.
Combine Everything: Push veggies to side. Add soy sauce, honey, and sriracha. Let bubble 15 secs. Add cooked noodles and shrimp back to skillet. Toss everything together 1-2 mins until coated and hot.
Serve & Garnish: Divide among bowls. Garnish with green onions, sesame seeds, and optional nuts. Serve immediately.

Notes

For the best sear, ensure shrimp and pan are very dry before cooking.
Prep all ingredients before you start cooking as the process is fast.
Tamari can be used for a gluten-free version.
Reserve a little pasta water to help the sauce cling if it seems dry.

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 450
Sugar: 10
Sodium: 600
Fat: 12
Saturated Fat: 2
Trans Fat: 0
Carbohydrates: 45
Fiber: 8
Protein: 35