Nut-Free Stir-Fried Vegetables with Shrimp
Savor the vibrant flavors of this Nut-Free Stir-Fried Vegetables with Shrimp, a quick and wholesome dinner option perfect for busy weeknights. Packed with plump, tender shrimp, crisp broccoli, colorful bell peppers, and sweet snow peas, this recipe delivers a nutrient-rich medley that’s as visually stunning as it is flavorful. Tossed in a silky, nut-free sauce made with soy sauce, oyster sauce, sesame oil, and a touch of cornstarch, this dish achieves the perfect balance of savory, tangy, and slightly sweet. Ready in just 25 minutes, this easy stir-fry is ideal for those seeking a healthy, allergy-friendly meal that pairs beautifully with white or brown rice. Perfect for families or meal prepping, this dish ensures all the flavor without the worry!
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Ingredients
- 450 grams medium shrimp, peeled and deveined
- 4 tablespoons soy sauce (certified nut-free)
- 2 tablespoons oyster sauce (certified nut-free)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 200 grams broccoli florets
- 2 carrots, julienned
- 100 grams snow peas, trimmed
- 500 grams cooked white or brown rice (for serving, optional)
- 2 tablespoons water
Directions
Step 1
In a small mixing bowl, combine soy sauce, oyster sauce, sesame oil, cornstarch, and water. Whisk until smooth and 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 shrimp to the skillet in a single layer and cook for 2-3 minutes per side until they turn pink and are fully opaque. Remove the shrimp from the skillet and set aside.
Step 4
In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and ginger and stir-fry for 30 seconds until fragrant.
Step 5
Add broccoli florets, carrot strips, and bell peppers to the skillet. Stir-fry for 2-3 minutes until the vegetables begin to soften but remain crisp.
Step 6
Add the snow peas and stir-fry for another 1-2 minutes.
Step 7
Return the cooked shrimp to the skillet. Pour the prepared sauce over the shrimp and vegetables.
Step 8
Stir well to coat everything evenly in the sauce. Cook for an additional 1-2 minutes until the sauce thickens slightly and the vegetables reach your desired level of doneness.
Step 9
Remove from heat and serve immediately, either on its own or over cooked white or brown rice.
Nutrition Facts
| Serving size | (1825.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1754.5 |
| Total Fat 47.5g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 22.6g | |
| Cholesterol 878.8mg | 0% |
| Sodium 5668.4mg | 0% |
| Total Carbohydrate 204.4g | 0% |
| Dietary Fiber 18.3g | 0% |
| Total Sugars 27.1g | |
| Protein 140.2g | 0% |
| Vitamin D 804.7IU | 0% |
| Calcium 467.9mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 2820.5mg | 0% |
Source of Calories