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Asian-Inspired Shrimp and Vegetable Stir-Fry

Asian-Inspired Shrimp and Vegetable Stir-Fry

Lunch
Prep Time
15min
Cook Time
15min
Servings
1
Calories
333
Chef's Note

For the best texture, avoid overcooking the shrimp - they should be just pink and opaque. The cornstarch slurry is key to creating that restaurant-quality glossy sauce that clings to the ingredients. If you prefer more heat, add a bit more chili garlic sauce or a sprinkle of red pepper flakes.

Tags
high-protein
diabetic-friendly
quick
seafood
stir-fry
asian
low-carb
shrimp
gluten-free
weekday
Ingredients

  • 8 oz large shrimp

  • 1 cup broccoli florets

  • 1/2 medium bell pepper

  • 1/2 cup snap peas

  • 2 cloves garlic

  • 1 tsp fresh ginger

  • 1 tbsp low-sodium soy sauce

  • 1 tsp rice vinegar

  • 1 tsp sesame oil

  • 1/2 tsp chili garlic sauce

  • 1/2 tsp cornstarch

  • 1 tbsp water

  • 1 stalk green onion

  • 1/2 tsp sesame seeds

Instructions
  • 1

    Peel and devein 8 oz of large shrimp if not already prepared. Pat dry with paper towels and set aside.

  • 2

    Cut 1/2 bell pepper into thin strips, mince 2 cloves of garlic, grate 1 tsp of fresh ginger, and slice 1 green onion diagonally. Set vegetables aside.

  • 3

    In a small bowl, whisk together 1 tbsp low-sodium soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp chili garlic sauce.

  • 4

    In another small bowl, mix 1/2 tsp cornstarch with 1 tbsp water to create a slurry. Set aside.

  • 5

    Heat a non-stick wok or large skillet over medium-high heat. Add 1/2 tsp of the sesame oil.

  • 6

    Add shrimp to the hot pan and cook for about 1-2 minutes per side until pink and opaque. Remove from pan and set aside.

  • 7

    In the same pan, add the remaining 1/2 tsp sesame oil. Add minced garlic and grated ginger, stir for 30 seconds until fragrant.

  • 8

    Add broccoli florets and stir-fry for 2 minutes. Add bell pepper strips and snap peas, continuing to stir-fry for another 2-3 minutes until vegetables are crisp-tender.

  • 9

    Return the cooked shrimp to the pan. Pour the sauce mixture over everything and toss to coat.

  • 10

    Add the cornstarch slurry to the pan and stir quickly as the sauce thickens, about 1 minute.

  • 11

    Remove from heat and garnish with sliced green onions and 1/2 tsp sesame seeds.

  • 12

    Serve immediately for optimal flavor and texture.

Nutrition Information (per serving)
333
Calories
42g
Protein
21g
Carbs
9g
Fat
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