Low Fat Thai Shrimp Stir-Fry

Whip up a vibrant and healthy dinner with this Low Fat Thai Shrimp Stir-Fry, a quick and flavorful dish that's ready in just 25 minutes! Featuring tender shrimp sautéed with a colorful medley of crisp-tender vegetables like bell peppers, zucchini, and snap peas, this recipe is brought to life with a tangy, umami-packed sauce made from low-sodium soy sauce, fish sauce, honey, lime juice, fresh ginger, and garlic. Perfect for those seeking a low-fat, high-protein meal, this stir-fry is easy to customize with a hint of red chili or sesame oil for added heat and flavor. Served over fiber-rich brown rice or quinoa, it’s a wholesome dinner option that’s both light and satisfying. Whether you're meal prepping or enjoying it fresh, this Thai-inspired shrimp stir-fry is a surefire way to elevate your weeknight dinner routine!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 450 grams large shrimp, peeled and deveined
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 2 tablespoons lime juice, freshly squeezed
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 unit red chili, thinly sliced (optional for spice)
• 1 teaspoon sesame oil (optional for flavor)
• 1 medium yellow bell pepper, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 medium zucchini, halved and thinly sliced
• 100 grams snap peas
• 2 stalks green onion, thinly sliced
• 2 tablespoons fresh basil leaves, chopped
• 1 unit cooking spray (or a small amount of vegetable oil)
• 2 cups cooked brown rice or quinoa (for serving)

Directions

Step 1

In a small bowl, combine the soy sauce, fish sauce, honey, lime juice, minced garlic, and minced ginger. Add sliced red chili if you prefer a spicy kick. Stir well to combine and set the sauce aside.

Step 2

Heat a large non-stick skillet or wok over medium-high heat and lightly coat with cooking spray or a small amount of vegetable oil.

Step 3

Add the shrimp to the skillet and cook for 2-3 minutes on each side until they are pink and opaque. Remove the cooked shrimp and set aside.

Step 4

In the same skillet, add the yellow bell pepper, red bell pepper, carrot, zucchini, and snap peas. Stir-fry for 4-5 minutes, or until the vegetables are crisp-tender.

Step 5

Return the cooked shrimp to the skillet with the vegetables. Pour the prepared sauce over the shrimp and vegetables, stirring to coat everything evenly. Cook for 1-2 minutes to heat through.

Step 6

Remove the skillet from heat and stir in the green onion and chopped basil leaves for a burst of freshness.

Step 7

Serve the Thai shrimp stir-fry hot over cooked brown rice or quinoa for a complete low-fat meal.

Nutrition Facts

Serving size	(1688.0g)

Amount per serving	% Daily Value*
Calories	1267.8

Total Fat 12.4g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 850.5mg	0%
Sodium 3347.7mg	0%
Total Carbohydrate 162.4g	0%
Dietary Fiber 20.4g	0%
Total Sugars 45.2g
Protein 135.4g	0%

Vitamin D 0IU	0%
Calcium 520.8mg	0%
Iron 10.1mg	0%
Potassium 3079.3mg	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: 8.6%

Protein: 41.6%

Carbs: 49.9%