Shrimp Stir Fry 

by

Craving a quick and delicious meal that doesn’t compromise on flavor? This Savory Shrimp Stir Fry with Vibrant Veggies is the answer. Bursting with juicy shrimp, crisp-tender vegetables, and a tangy-sweet sauce, this dish is as satisfying as it is colorful. It’s perfect for busy weeknights when you need something fast, healthy, and packed with flavor. The combination of succulent shrimp and a rainbow of vegetables creates a dish that’s not only beautiful to look at but also incredibly nutritious.

This stir fry is designed to be versatile and easy to adapt based on what you have on hand. Whether you’re serving it over brown rice, white rice, or even noodles, it’s a crowd-pleaser that’s sure to become a staple in your meal rotation. The sauce is a harmonious blend of savory soy sauce, sweet honey, and a touch of acidity from vinegar, perfectly complementing the fresh vegetables and tender shrimp. Get ready to enjoy a meal that’s quick to prepare but rich in taste!

Ingredients

Shrimp and Vegetables

  • 1 pound medium raw shrimp, peeled and deveined
  • 5 cloves garlic, crushed, divided
  • 1 tablespoon butter or oil
  • 1 teaspoon canola, olive, or coconut oil
  • 4 ounces sliced mushrooms
  • 2 cups broccoli florets
  • 4 carrots, peeled and thinly sliced on the diagonal
  • 1 red bell pepper, thinly sliced
  • Hot cooked brown or white rice, for serving

Sauce

  • ⅔ cup chicken broth or water
  • ⅓ cup good quality soy sauce
  • 2 tablespoons honey or brown sugar
  • 2 tablespoons rice vinegar or white vinegar
  • 2 tablespoons corn starch

Instructions

  1. Cook the Shrimp:
    • In a large skillet or wok, heat the butter and half of the crushed garlic over medium heat until the butter melts.
    • Add the shrimp and cook until they turn pink and are no longer translucent, stirring occasionally for 3-5 minutes. Remove the shrimp from the pan and set aside.
  2. Sauté the Vegetables:
    • In the same pan, add the olive oil and turn the heat up to medium-high.
    • Add all the vegetables—mushrooms, broccoli, carrots, and red bell pepper. Cover with a lid to allow the veggies to cook in their steam, stirring occasionally.
  3. Prepare the Sauce:
    • While the vegetables cook, in a small bowl, combine the broth, soy sauce, honey, and vinegar.
    • Gradually whisk in the corn starch to avoid clumping. Add the remaining garlic to the sauce.
  4. Combine and Cook:
    • After the vegetables have cooked for about 5 minutes, pour in the sauce. Let it simmer with the lid on until the vegetables are tender-crisp and the sauce has thickened, stirring often. Be careful not to overcook the vegetables—they should remain vibrant and slightly crunchy.
    • Once the sauce has thickened and the veggies are just tender, return the shrimp to the pan and stir to heat through.
  5. Serve:
    • Serve the shrimp stir fry over hot cooked rice. Garnish with additional sliced green onions or sesame seeds for an extra touch of flavor.

Nutritional Benefits & Considerations

  • Lean Protein: Shrimp is an excellent source of lean protein, low in calories but rich in nutrients like selenium and vitamin B12, which are essential for overall health.
  • Antioxidants and Fiber: The variety of vegetables—broccoli, carrots, and bell peppers—provides a powerhouse of antioxidants, vitamins, and fiber, supporting immune health and digestion.
  • Healthy Fats: Cooking with a small amount of canola, olive, or coconut oil provides healthy fats, which are crucial for heart health and nutrient absorption.
  • Balanced Flavor Profile: The sauce balances savory, sweet, and tangy flavors, enhancing the natural taste of the shrimp and vegetables without overwhelming them.

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