Description
A vibrant and quick 25-minute shrimp stir fry packed with colorful vegetables and coated in a sweet-savory sauce. A healthy, high-protein weeknight dinner.
Ingredients
Scale
24 oz Large shrimp ((peeled and deveined))
3 tbsp Olive oil ((divided))
6 cloves Garlic ((minced; ~1 tbsp))
1/2 tbsp Fresh ginger ((grated))
1 large Red bell pepper ((sliced into thin strips))
1 1/2 cups Broccoli ((cut into bite-sized pieces))
1 cup Carrots ((julienned; ~2–3 large carrots))
1 cup Snow peas ((cut into 1-inch pieces))
1/4 cup Coconut aminos ((or low-sodium soy sauce) )
1 tbsp Honey ((or zero sugar honey))
1/4 tsp Sea salt ((to taste))
1/4 tsp Black pepper ((to taste))
1 tbsp Toasted sesame oil ((optional))
Green onions
Sesame seeds
Instructions
- Pat the shrimp dry with paper towels.
- Heat 1 1/2 tablespoons of olive oil in a large skillet or wok over medium heat.
- Add the garlic and ginger, and sauté for about 2 minutes, until fragrant. Stir to avoid burning.
- Add the shrimp and cook for 3-4 minutes, until they start to turn pink and are almost cooked through. Remove the shrimp from the skillet and set aside.
- Add the remaining 1 1/2 tablespoons of olive oil. Increase the heat to medium-high. Add the red bell pepper, broccoli florets, julienned carrots, and snow peas. Stir fry the vegetables for 5-6 minutes, until crisp tender.
- While the vegetables are cooking, whisk together the coconut aminos, honey, sea salt, and black pepper in a small bowl.
- Add the shrimp back to the pan along with the sauce. Stir well to coat evenly. Cook for an additional 2-3 minutes, until the shrimp are fully cooked and the sauce has thickened slightly.
- Optional: Stir in toasted sesame oil, and garnish with green onions and sesame seeds.
Notes
- Patting the shrimp dry is essential for a good sear.
- Coconut aminos can be substituted with low-sodium soy sauce or tamari.
- For a spicier version, add red pepper flakes or sriracha to the sauce.
- Serve over rice, quinoa, or cauliflower rice for a complete meal.
- Best enjoyed immediately, but leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 4 servings
- Calories: 279 kcal
- Sugar: 7.9 g
- Sodium: 1144.7 mg
- Fat: 12.3 g
- Carbohydrates: 16.6 g
- Fiber: 4.9 g
- Protein: 25.7 g