Ingredients
Scale
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snow peas
- 1 medium carrot, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1/2 tsp red pepper flakes (optional)
Instructions
- Prepare the Sauce:
In a small bowl, whisk together soy sauce, rice vinegar, honey, garlic, and ginger. Set aside. - Cook the Shrimp:
Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside. - Stir-Fry Vegetables:
Add remaining oil to the pan. Toss in carrots, bell peppers, and broccoli. Stir-fry for 3 minutes. Add snow peas and cook for an additional 2 minutes. - Combine Everything:
Return the shrimp to the pan. Pour the sauce over the shrimp and vegetables. Stir well. - Thicken the Sauce:
Add the cornstarch slurry and stir continuously until the sauce thickens and coats everything evenly. - Serve:
Remove from heat and serve immediately over steamed jasmine rice or cauliflower rice. Garnish with green onions or sesame seeds, if desired.
Notes
- Feel free to customize the vegetables with zucchini, mushrooms, or baby bok choy.
- To add more spice, sprinkle extra red pepper flakes or drizzle with sriracha.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 175mg
Keywords: shrimp stir-fry, quick healthy dinner, shrimp recipe, easy stir-fry, Asian-inspired dinner