This started as a side dish, but adding shrimp makes it a full meal!
This recipe is
3 WW Green Points, 2 WW Blue/Purple Points
Under 30 minutes
Gluten Free Dairy Free Nut free
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- 1 lbs shrimp, peeled and deveined
- 2 bell peppers, medium
- 1 bunch broccoli
- 4 garlic cloves
- 1/2 lbs. mushrooms, fresh
- 1 onion, large wedges
- 1/2 lbs. snow peas
- 2 tbsp soy sauce*
- 2 tbsp cornstarch
- 1 tsp crushed red pepper
- 1/4 cup peanut oil
*Use gluten free soy sauce or coconut aminos if avoiding gluten.
- In a small bowl, combine soy sauce, cornstarch, and crushed red pepper; set aside.
- In a wok or large skillet, heat the oil over high heat until hot. Add the garlic, broccoli, peppers, onion, and mushrooms. Stir-fry for 5 minutes, or until the vegetables are almost crisp-tender.
- Add shrimp and stir for 2 minutes.
- Add the snow peas and stir-fry for 3 to 4 minutes, or until the snow peas turn bright green and shrimp is cooked through.
- Add the soy sauce mixture, and stir-fry for 1 to 2 minutes, or until the sauce thickens. Serve immediately.
When we were engaged, my husband was in charge of the registry. He did a pretty good job, but there were a few items that puzzled me. One of which was a wok. He didn’t really cook, so I knew it wasn’t for him. I had never cooked with a wok. It’s not that I had any issues with woks or stir fries, I occasionally made then in a large frying pan, but the fact that my kitchen was smaller than my closet meant t large wok was not a practical kitchen tool. And since I was find using a big frying pan, I didn’t see the need. But he added it, and it was purchased before I could edit the registry.
Fortunately, the pantry in our new home is large than my kitchen was, so the space the wok took up was no longer a concern. And I have come to find I like cooking with the wok. Mostly because it does hold more than my frying pan, and that means I can cook larger meals, serve more people, or save some for leftovers.
I love making vegetable stir fries. It’s a great way to use up a variety of vegetables, experiment with new tastes, and are a quick and easy side. But for this dish, I’m going to add some shrimp to make a complete one dish meal.
Start by chopping your vegetables and preparing your shrimp. Everything goes fast with this recipe, so you will want all your chopping and slicing done before you start. Then prepare your sauce. Combine your soy sauce, cornstarch, and crushed red pepper in a small bowl. Stir until the cornstarch is well mixed in and there are no lumps. Set the mix aside.
In your wok or large skillet, heat the oil. I recommend peanut oil, but if you can’t have peanut oil, look for another oil with a mild/neutral taste and a high smoke point. Canola, avocado, and vegetable are other options to consider.
Once the oil is hot, add the garlic, broccoli, peppers, onion, and mushrooms. Stir the vegetables as they cook until the vegetables are almost crisp tender. This will take about five minutes.
Next add the shrimp in. Continue to stir and cook for about 2 minutes. The shrimp should start to turn pink and curl, but aren’t cooked completely.
Now add the snow peas and stir-fry for 3 to 4 minutes. The snow peas should turn a bright green, and the shrimp should be cooked through. Cook for an additional minute or two if the shrimp are not yet completely cooked.
Once everything is cooked, add the sauce mixture. Stir to coat and allow the mixture to thicken. This will take about a minute, maybe two.
Once the sauce has thickened, dinner is ready! Serve immediately!
Need more stir fry recipes? Try our Chicken Marsala Stir Fry or Pork, Peas, and Pineapple Stir Fry recipes!
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