Low Sodium Stir-Fried Vegetables with Shrimp

Bright, fresh, and packed with flavor, this Low Sodium Stir-Fried Vegetables with Shrimp recipe is the perfect balance of health and indulgence. Succulent shrimp combine with vibrant veggies like broccoli, carrots, sugar snap peas, and red bell peppers, all brought together in a light yet savory sauce made with low-sodium soy sauce, rice vinegar, and a hint of sesame oil. Ready in just 25 minutes, this quick and easy stir-fry is ideal for busy weeknights or when you're craving a nutritious, low-sodium dinner option. Serve it over fluffy steamed rice or a bed of quinoa for a meal that’s as wholesome as it is satisfying. Packed with protein, rich in vegetables, and low in sodium, this recipe is a go-to for anyone looking to enjoy healthy stir-fry flavors without the excess salt.

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 (sliced thinly at an angle)
• 1 medium Red bell pepper (sliced into strips)
• 1 cup Sugar snap peas
• 2 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 3 tablespoons Low-sodium soy sauce or coconut aminos
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Vegetable oil or avocado oil
• 0.25 teaspoon Ground black pepper (optional)

Directions

Step 1

In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, cornstarch, and water until smooth. Set the sauce aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Step 3

Add the shrimp to the hot skillet in a single layer and cook for 2-3 minutes, flipping midway, until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, and cook for 30 seconds until fragrant.

Step 5

Add the broccoli, carrots, bell peppers, and sugar snap peas to the skillet. Stir-fry the vegetables for 4-5 minutes, stirring frequently, until they are tender but still crisp.

Step 6

Return the cooked shrimp to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir to coat evenly.

Step 7

Cook for an additional 2 minutes, allowing the sauce to thicken slightly and the flavors to meld together.

Step 8

Remove from heat and season with ground black pepper, if desired. Serve immediately, either on its own or over steamed rice or quinoa.

Nutrition Facts

Serving size	(1341.1g)

Amount per serving	% Daily Value*
Calories	1185.5

Total Fat 44.3g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 5.8g
Cholesterol 857.3mg	0%
Sodium 2336.5mg	0%
Total Carbohydrate 73.2g	0%
Dietary Fiber 23.9g	0%
Total Sugars 27.9g
Protein 129.9g	0%

Vitamin D 0IU	0%
Calcium 541.0mg	0%
Iron 7.4mg	0%
Potassium 2518.2mg	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: 32.9%

Protein: 42.9%

Carbs: 24.2%