Low Fat Stir-Fried Vegetables with Shrimp

Elevate your weeknight dining with this vibrant and healthy Low Fat Stir-Fried Vegetables with Shrimp! Packed with the natural goodness of crisp-tender broccoli, sweet snap peas, and colorful bell peppers, this dish is a feast for both the eyes and the palate. Juicy, perfectly cooked shrimp are tossed with a savory low-sodium soy and oyster sauce mixture, creating a flavorful yet guilt-free dish that’s perfect for those seeking a low-fat, high-protein meal. With just 15 minutes of prep and 10 minutes of cooking, this quick and easy stir-fry is ideal for busy weeknights. Serve it solo or over fluffy steamed rice or quinoa for a wholesome and satisfying dinner that's both delicious and nutritious! Perfect for lovers of simple, healthy Asian-inspired recipes, this stir-fry will brighten your plate and your day!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 pound raw shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 cup carrots, thinly sliced
• 1 large red bell pepper, julienned
• 1 cup snap peas
• 3 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 2 tablespoons water
• 0.5 teaspoon sesame oil (for flavor, optional)
• 1 teaspoon canola or vegetable oil
• 0.25 teaspoon ground black pepper

Directions

Step 1

In a small bowl, combine the soy sauce, oyster sauce, cornstarch, water, and sesame oil (if using). Mix well and set aside.

Step 2

Heat a large non-stick skillet or wok over medium-high heat. Add the canola or vegetable oil and swirl to coat the pan.

Step 3

Add the minced garlic to the pan and stir-fry for 30 seconds until fragrant.

Step 4

Add the shrimp to the pan in a single layer. Sprinkle with ground black pepper and cook for 2-3 minutes, turning once, until just pink and cooked through. Remove the shrimp from the pan and set aside.

Step 5

In the same pan, add the broccoli florets, carrots, red bell pepper, and snap peas. Stir-fry for 3-4 minutes, or until the vegetables are crisp-tender.

Step 6

Return the cooked shrimp to the pan with the vegetables.

Step 7

Pour the sauce mixture over the shrimp and vegetables. Toss everything together and cook for an additional 1-2 minutes, or until the sauce has thickened and evenly coats the ingredients.

Step 8

Serve immediately on its own or over steamed rice or quinoa for a more filling meal.

Nutrition Facts

Serving size	(1240.3g)

Amount per serving	% Daily Value*
Calories	800.8

Total Fat 9.3g	0%
Saturated Fat 1.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 857.3mg	0%
Sodium 2139.3mg	0%
Total Carbohydrate 58.5g	0%
Dietary Fiber 17.4g	0%
Total Sugars 23.6g
Protein 127.2g	0%

Vitamin D 0IU	0%
Calcium 580.4mg	0%
Iron 9.0mg	0%
Potassium 2205.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.1%

Protein: 61.6%

Carbs: 28.3%