Easy Shrimp Stir Fry

Easy Shrimp Stir Fry

I love this recipe.  I usually make it at the end of the week to use up all the bits and pieces of fresh vegetables I have left in the fridge.  Sometimes I use meat, sometimes I don’t; it really depends on what you have on hand.  Want to add a little sweetness?  Add some pineapple! If you’re going shopping anyway - this is how I usually make it.

Simple Shrimp Stir-Fry

Candy

This simple dish is chock full of fresh vegetables that look as great as they taste.

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Prep Time 15 mins

Cook Time 15 mins

Course Main Course

Cuisine Chinese

Servings 4

Calories 235 kcal

Equipment

• Wok or other large frying pan

Ingredients

  

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• 1 Tbs oil
• 1 medium onion sliced thin
• 1 cup carrots diagonally sliced
• 2 cups broccoli florets
• 2 cups sugar snap peas
• 1 large red bell pepper cut into strips
• 1 cup zucchini cut into 1" wedges
• 2 Tbs soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 lb cooked shrimp devaned, shells and tails removed
• 2 teaspoons sesame seeds toasted
• 1 spring onion greens chopped for garnish

Instructions

 

• Heat the oil in a wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry for 2 minutes. Add remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.
• Add soy sauce, garlic powder and ginger; stir-fry vegetables until well blended. Sprinkle with sesame seeds and spring onion.
• Serve over cooked rice, if desired.

Notes

Nutrition

Calories: 235kcalCarbohydrates: 17gProtein: 28gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 286mgSodium: 1429mgPotassium: 666mgFiber: 5gSugar: 8gVitamin A: 7186IUVitamin C: 123mgCalcium: 246mgIron: 5mg

Keyword Broccoli, Carrots, Rice, Shrimp, Snow Peas, Vegetables, Zucchini

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