Shrimp and Vegetable Stir-Fry
Elevate your weeknight dinners with this vibrant Shrimp and Vegetable Stir-Fry, a quick and easy recipe packed with flavor and nutrition. Tender, juicy shrimp are perfectly cooked and combined with a colorful medley of crisp-tender vegetables, including red and yellow bell peppers, broccoli, carrots, and sugar snap peas. The dish is brought to life with a savory homemade sauce made from soy sauce, hoisin, sesame oil, and a hint of fresh ginger and garlic for an aromatic kick. Ready in just 35 minutes, this stir-fry is ideal for busy days and perfect when served over steamed rice or noodles. With its combination of bright, fresh ingredients and a rich, glossy sauce, this stir-fry offers a delicious balance of textures and flavors that will make it a go-to in your recipe rotation. Perfect for fans of quick shrimp recipes, healthy stir-fry dinners, and vibrant meals bursting with freshness!
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Ingredients
- 450 g large shrimp, peeled and deveined
- 60 ml soy sauce
- 30 ml hoisin sauce
- 15 ml sesame oil
- 5 g cornstarch
- 30 ml water
- 30 ml vegetable oil
- 1 whole red bell pepper, sliced
- 1 whole yellow bell pepper, sliced
- 150 g broccoli florets
- 1 whole carrot, julienned
- 100 g sugar snap peas
- 3 whole garlic cloves, minced
- 5 g fresh ginger, grated
- 2 whole green onions, sliced
- 10 g sesame seeds
- 2 g salt
- 1 g black pepper
Directions
Step 1
In a small bowl, combine soy sauce, hoisin sauce, sesame oil, cornstarch, and water. Mix well to form a sauce and set aside.
Step 2
Heat a large wok or non-stick skillet over medium-high heat and add 15 ml of vegetable oil.
Step 3
Once the oil is hot, add the shrimp and stir-fry for about 2-3 minutes until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
Step 4
In the same pan, add the remaining vegetable oil. Add the minced garlic and grated ginger, stir-fry for about 30 seconds until fragrant.
Step 5
Add the sliced red and yellow bell peppers, broccoli florets, julienned carrot, and sugar snap peas to the pan. Stir-fry the vegetables for about 4-5 minutes until they are crisp-tender.
Step 6
Return the cooked shrimp to the pan. Pour the sauce over the shrimp and vegetables and stir well to coat everything evenly.
Step 7
Cook for an additional 2 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste.
Step 8
Remove from heat and garnish with sliced green onions and sesame seeds.
Step 9
Serve hot with steamed rice or noodles.
Nutrition Facts
| Serving size | (1261.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1230.5 |
| Total Fat 50.5g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 26.2g | |
| Cholesterol 851.5mg | 0% |
| Sodium 4324.4mg | 0% |
| Total Carbohydrate 72.5g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 31.2g | |
| Protein 131.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 515.7mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 2373.0mg | 0% |
Source of Calories