Nut-Free Quick and Easy Shrimp Stir-Fry
Transform your weeknight dinners with this Nut-Free Quick and Easy Shrimp Stir-Fry, a vibrant and flavorful dish that delivers restaurant-quality taste in just 25 minutes. Packed with succulent shrimp, crisp bell peppers, snap peas, and a hint of garlic and ginger, this stir-fry combines bold, umami-packed flavors with a perfectly balanced honey-soy sauce glaze. Unlike many stir-fries, this recipe is completely nut-free, making it an accessible and allergy-friendly option for the whole family. Serve it over fluffy jasmine rice for a wholesome, satisfying meal bursting with freshness and color. Perfect for busy weeknights or a speedy yet impressive dinner, this stir-fry will quickly become a staple in your recipe rotation.
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Ingredients
- 1 pound Large shrimp, peeled and deveined
- 4 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 2 teaspoons Sesame oil
- 2 teaspoons Cornstarch
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 cups Bell peppers (red and green), sliced
- 1 cup Snap peas
- 1 cup Carrot, julienned
- 2 pieces Green onions, sliced
- 2 tablespoons Vegetable oil
- 4 cups Cooked jasmine rice
Directions
Step 1
In a small bowl, mix together soy sauce, honey, rice vinegar, sesame oil, and cornstarch to form the stir-fry sauce. Set aside.
Step 2
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Step 3
Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Step 4
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Step 5
Heat the remaining tablespoon of vegetable oil in the skillet.
Step 6
Add the bell peppers, snap peas, and carrot to the skillet. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.
Step 7
Return the shrimp to the skillet along with the stir-fry sauce. Stir everything together and cook for another 1-2 minutes until the sauce thickens and coats the shrimp and vegetables.
Step 8
Toss in the sliced green onions and give everything a final quick stir.
Step 9
Serve the stir-fry immediately over cooked jasmine rice.
Nutrition Facts
| Serving size | (2217.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2413.5 |
| Total Fat 59.4g | 0% |
| Saturated Fat 9.2g | 0% |
| Polyunsaturated Fat 28.6g | |
| Cholesterol 857.3mg | 0% |
| Sodium 2967.2mg | 0% |
| Total Carbohydrate 326.2g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 67.9g | |
| Protein 146.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 637.2mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 3323.2mg | 0% |
Source of Calories