Shrimp Stir Fry
This Shrimp Stir Fry is a quick and flavorful dinner the whole family will enjoy. It’s perfectly balanced with shrimp, veggies, rice, and a delectable sauce.
Servings: 4
Calories: 573kcal
Ingredients
Sauce Ingredients
- ¼ cup low-sodium soy sauce
- 4 cloves garlic minced
- 2 tablespoons honey
- 1 tablespoon ginger grated
- 1 tablespoon toasted sesame oil
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
Stir Fry Ingredients
- 2 tablespoons avocado oil divided
- 1 red bell pepper sliced
- 2 cups asparagus sliced
- 1 cup broccoli florets
- 1 cup snow peas
- 2 pounds large raw shrimp tail-on, peeled, and deveined, defrosted
- 4 cups cooked white rice
- 1 tablespoon sesame seeds.
Instructions
- In a bowl add the sauce ingredients. Mix until combined. Set aside.
- To the skillet add 1 tablespoon avocado oil and vegetables over medium heat. Cook for 3-4 minutes.
- Add the shrimp to the skillet. Add the remainder of the avocado oil. Cook the shrimp for 2 minutes on each side.
- Add the sauce to the skillet. Cook for 2-3 minutes or until the sauce is thick.
- Serve the stir-fry over rice.
- Top with sesame seeds.
Video
Notes
- Place your leftover shrimp and vegetable stir-fry in an airtight container. Store it in the refrigerator for up to 3 days.
- Be careful not to overcook your shrimp. They will be rubbery, chewy, and difficult to eat.
- Ensure your shrimp are fully thawed and patted dry before you start cooking. This will help them cook properly and prevent the stir fry from becoming watery.
Nutrition
Calories: 573kcal | Carbohydrates: 69g | Protein: 40g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 286mg | Sodium: 1936mg | Potassium: 726mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2255IU | Vitamin C: 78mg | Calcium: 210mg | Iron: 4mg