Shrimp and Vegetable Stir Fry

Ingredients

• 170 g Shrimp, raw, peeled, deveined
• 100 g Broccoli florets
• 75 g Bell pepper (any color), sliced
• 50 g Carrots, julienned
• 50 g Snow peas
• 2 tbsp Soy sauce (low sodium or tamari)
• 1 tsp Ginger, grated
• 1 clove Garlic, minced
• 1 tsp Sesame oil
• 150 g Brown rice or quinoa (cooked)

Instructions

1. In a small bowl, whisk together soy sauce, grated ginger, and minced garlic.
2. Heat sesame oil in a large wok or skillet over medium-high heat.
3. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the pan and set aside.
4. Add broccoli, bell pepper, carrots, and snow peas to the same pan. Stir-fry for 5-7 minutes, until vegetables are tender-crisp.
5. Return shrimp to the pan. Pour the soy sauce mixture over the shrimp and vegetables. Toss to coat and cook for another 1-2 minutes until heated through.
6. Serve immediately over cooked brown rice or quinoa.

Dietary tags

gluten-free, dairy-free

Best for goals

high-protein

Shrimp and Vegetable Stir Fry FAQs