Low Sodium Shrimp and Vegetable Stir-Fry
Packed with vibrant colors and bold, fresh flavors, this Low Sodium Shrimp and Vegetable Stir-Fry is a quick and healthy dinner idea that's perfect for busy weeknights. Featuring tender shrimp, crisp-tender vegetables like broccoli, snap peas, and red bell peppers, and a light, savory sauce made with reduced sodium soy sauce, sesame oil, and a touch of rice vinegar, this dish is big on taste while staying heart-health-friendly. Ready in just 30 minutes, this stir-fry is low in sodium but rich in nutrients, making it a guilt-free, flavor-packed meal. Serve it over steamed rice or quinoa for a satisfying, well-rounded meal that the whole family will love!
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Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 medium carrot, thinly sliced
- 1 medium red bell pepper, sliced
- 1 cup snap peas
- 3 stalks green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.25 teaspoon ground black pepper
Directions
Step 1
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and cornstarch. Whisk until the cornstarch is fully dissolved and set the sauce aside.
Step 2
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat.
Step 3
Add the shrimp to the skillet and season with black pepper. Cook for about 2-3 minutes on each side or until they turn pink and opaque. Remove the shrimp from the skillet and keep them warm.
Step 4
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and grated ginger and sauté for 30 seconds until fragrant.
Step 5
Increase the heat to high and add the broccoli florets, sliced carrot, red bell pepper, and snap peas. Stir-fry for 4-5 minutes until the vegetables are vibrant and tender-crisp.
Step 6
Return the shrimp to the skillet and pour the prepared sauce over the shrimp and vegetables.
Step 7
Stir well to combine and continue cooking for another 1-2 minutes until the sauce thickens slightly and everything is well coated.
Step 8
Garnish with chopped green onions before serving.
Step 9
Serve immediately, optionally with steamed rice or quinoa for a complete meal.
Nutrition Facts
| Serving size | (1153.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1055.1 |
| Total Fat 44.1g | 0% |
| Saturated Fat 6.9g | 0% |
| Polyunsaturated Fat 8.5g | |
| Cholesterol 857.3mg | 0% |
| Sodium 1765.6mg | 0% |
| Total Carbohydrate 45.1g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 17.0g | |
| Protein 125.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 570.0mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 1928.2mg | 0% |
Source of Calories