Description
A quick and delicious shrimp stir fry packed with vibrant vegetables and a savory sauce, perfect for a healthy weeknight dinner.
Ingredients
Units
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tsp sesame oil
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- In a small bowl, mix soy sauce, oyster sauce, cornstarch, and water to make the stir fry sauce. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add shrimp, season with salt and pepper, and cook for 2-3 minutes until pink. Remove and set aside.
- Add the remaining oil to the skillet and stir-fry the garlic and ginger for 30 seconds.
- Add bell peppers, broccoli, and carrots. Cook for 4-5 minutes until vegetables are crisp-tender.
- Return shrimp to the skillet, pour in the sauce, and stir well to coat everything evenly.
- Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.
- Drizzle with sesame oil before serving. Serve hot over cooked rice.
Notes
- Use pre-cooked shrimp to save time.
- Substitute vegetables based on what you have available.
- Add red pepper flakes for extra heat.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg