Dairy-Free Stir-Fried Vegetables with Shrimp
Dive into the vibrant flavors of this Dairy-Free Stir-Fried Vegetables with Shrimp recipe—a quick and healthy weeknight dinner that’s bursting with color and nutrition. Packed with tender broccoli, crisp snap peas, sweet baby corn, and juicy shrimp, this stir-fry offers a satisfying balance of textures and tastes. The rich, savory sauce, made with a blend of soy sauce, oyster sauce, and a hint of rice vinegar, delivers a bold umami punch while remaining entirely dairy-free. Ready in just 30 minutes, this gluten-free-friendly dish is cooked to perfection in sesame oil, infused with garlic and ginger for an irresistible aroma. Serve this wholesome stir-fry over steamed rice or noodles for an easy meal that’s as delicious as it is versatile.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 450 grams raw shrimp (peeled and deveined)
- 200 grams broccoli florets
- 1 large carrot (sliced thinly)
- 1 medium red bell pepper (sliced into strips)
- 150 grams snap peas
- 100 grams baby corn (halved lengthwise)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce (ensure gluten-free if needed)
- 2 tablespoons oyster sauce (dairy-free)
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- 3 tablespoons water
- 2 stalks green onions (sliced thinly)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
Directions
Step 1
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, cornstarch, and water to make the stir-fry sauce. Set aside.
Step 2
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Step 3
Add the shrimp to the skillet in a single layer and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of sesame oil. Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant.
Step 5
Add the broccoli, carrot slices, red bell pepper strips, snap peas, and baby corn to the skillet. Stir-fry for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp.
Step 6
Return the cooked shrimp to the skillet and pour the stir-fry sauce over everything. Toss well to coat evenly.
Step 7
Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the shrimp and vegetables.
Step 8
Remove from heat and garnish with sliced green onions and toasted sesame seeds, if desired.
Step 9
Serve hot on its own or over steamed rice or noodles for a complete meal.
Nutrition Facts
| Serving size | (1334.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1006.7 |
| Total Fat 31.4g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 11.7g | |
| Cholesterol 850.5mg | 0% |
| Sodium 4549.5mg | 0% |
| Total Carbohydrate 59.7g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 24.6g | |
| Protein 127.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 581.7mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 2297.9mg | 0% |
Source of Calories