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High Protein Shrimp & Veggie Stir Fry - Quick, Fresh, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 to 1.25 pounds large shrimp, peeled and deveined (tails on or off)
  • Vegetables: 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cups broccoli florets
  • 1 medium carrot, thinly sliced
  • 1 small red onion, sliced (or 4 scallions, chopped)
  • 1 cup snap peas or snow peas
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • For the Sauce: 1/3 cup low-sodium soy sauce or tamari
  • 2 tablespoons oyster sauce (or hoisin for sweeter flavor)
  • 1 tablespoon rice vinegar or lime juice
  • 1 tablespoon honey or maple syrup
  • 1 to 2 teaspoons toasted sesame oil
  • 1/2 teaspoon crushed red pepper flakes or 1 teaspoon sriracha (optional)
  • 1/2 cup low-sodium chicken or vegetable broth
  • 2 teaspoons cornstarch (for thickening)
  • For Cooking: 1 to 2 tablespoons neutral oil (avocado, canola, or grapeseed)
  • Salt and black pepper, to taste
  • To Serve: Cooked rice, cauliflower rice, or noodles
  • Sesame seeds and chopped scallions for garnish (optional)
  • Lime wedges (optional)

Method
 

  1. Prep the shrimp. Pat the shrimp dry with paper towels. Season lightly with salt and pepper. Dry shrimp sear better and don’t steam.
  2. Make the sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, sesame oil, red pepper flakes (if using), broth, and cornstarch until smooth. Set aside.
  3. Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer.
  4. Sear the shrimp. Add shrimp in a single layer. Cook 1 to 2 minutes per side until just pink and starting to curl. Transfer to a plate. They will finish in the sauce later; don’t overcook.
  5. Cook the hard veggies. Add another drizzle of oil if needed. Toss in broccoli and carrots with a pinch of salt. Stir-fry 2 to 3 minutes until they start to brighten and soften.
  6. Add the quick-cook veggies. Add bell peppers, onion (or scallions), and snap peas. Stir-fry 2 to 3 minutes until crisp-tender.
  7. Stir in aromatics. Push veggies to the sides. Add garlic and ginger to the center. Cook 30 seconds until fragrant, then mix through the veggies.
  8. Pour in the sauce. Whisk the sauce again (cornstarch settles), then pour over the veggies. Stir continuously 1 to 2 minutes until glossy and slightly thickened.
  9. Finish with shrimp. Return shrimp and any juices to the pan. Toss to coat and warm through for 30 to 60 seconds. Taste and adjust salt, pepper, or heat.
  10. Serve. Spoon over rice, cauliflower rice, or noodles. Garnish with sesame seeds, scallions, and a squeeze of lime if you like.