Shrimp and Vegetable Stir Fry

This is a recipe I had for stir fried vegetables. It was a great side, but tossing in a bit of protein made it a complete meal. Really you could use what ever protein you want: pork, chicken, beef. Today, I wanted seafood so I made it a shrimp and vegetable stir fry.

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Shrimp and Vegetable Stir Fry

I took a veggie stir fry side dish and added shrimp to make it a full meal!

Course Main Course

Cuisine Asian, Seafood

Keyword Dairy Free, Gluten Free, Nut Free, WW Friendly

Total Time 20 minutes

Servings 4

Calories 352kcal

Equipment

• Wok, or large skillet

Ingredients

• lbs shrimp peeled and deveined
• 2 bell peppers chopped
• 1 head broccoli cut into florets
• 4 garlic cloves
• 8 oz mushrooms halved or quartered
• 1 onion cut into wedges
• 8 oz snow peas
• 2 tbsp soy sauce*
• 2 tbsp cornstarch
• 1 tsp crushed red pepper flakes
• 1/4 cup peanut oil

Instructions

• 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.

Notes

This recipe is 3 Green or 2 Blue, Purple WW Points

*If gluten free, make sure to use gluten free soy sauce, or substitute coconut aminos.

Jump to nutritional information

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. However, the kitchen in my own condo was smaller than my closet. I had no room for a wok. 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 should not be completely cooked yet. 

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.  If the shrimp are not completely cooked, keep cooking and stirring for another minute or two.  

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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