Garlic Butter Shrimp Stir-Fry with Vegetables

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Description:

A quick and flavorful stir-fry packed with succulent shrimp, vibrant baby bok choy, colorful bell peppers, carrots, and a garlic butter sauce that ties it all together. Perfect for weeknight dinners and elegant enough for dinner parties.

Ingredients For Garlic Butter Shrimp Stir-Fry with Vegetables

Servings: 4

  • 1 lb (450g) large shrimp, peeled and deveined

  • 1 tbsp olive oil

  • 2 tbsp unsalted butter

  • 4 cloves garlic, minced

  • 1 cup carrots, sliced

  • 1 cup bell peppers (orange/yellow), chopped

  • 2 cups baby bok choy (or regular bok choy, chopped)

  • 1 tbsp soy sauce (low sodium preferred)

  • 1 tsp sesame oil (optional)

  • Salt & pepper to taste

  • 1 tsp chili flakes or sriracha (optional for heat)

  • 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)

  • Cooked rice or noodles, for serving (optional)

 Instructions:

  1. Prep Ingredients:

    • Peel and devein the shrimp.

    • Wash and chop all vegetables.

  2. Sauté Veggies:

    • Heat olive oil in a large skillet or wok over medium-high heat.

    • Add carrots and bell peppers. Stir-fry for 2–3 minutes.

    • Add bok choy and stir for another 1–2 minutes until slightly wilted.

  3. Cook Shrimp:

    • Push the vegetables to the side.

    • Add butter and garlic in the empty space.

    • Once fragrant (about 30 seconds), add shrimp.

    • Cook shrimp for 1–2 minutes per side until pink and opaque.

  4. Flavor & Sauce:

    • Add soy sauce, sesame oil, salt, pepper, and chili flakes if using.

    • Mix everything together.

    • (Optional: Add cornstarch slurry for a thicker sauce. Stir and simmer for 1 minute.)

  5. Serve:

    • Serve hot over rice or noodles.

Notes & Tips:

  • ✅ Shrimp: Don’t overcook the shrimp – they cook fast!

  • 🥬 Vegetables: You can swap bok choy with spinach or kale.

  • 🍋 Flavor boost: Add a squeeze of lemon at the end for freshness.

  • 🧄 Garlic: Adjust garlic quantity to your preference — more is better!

  • 🌶️ Heat: Add chili paste or fresh sliced chilies if you like spice.

Nutritional Info (per serving, without rice):

  • Calories: ~220 kcal

  • Protein: 25g

  • Carbs: 10g

  • Fat: 10g

  • Fiber: 3g

  • Sodium: ~500mg (lower if using low-sodium soy sauce)

Health Benefits:

  • High Protein: Shrimp provides lean protein.

  • Low Carb: Great for low-carb or keto-friendly diets.

  • Rich in Antioxidants: From colorful vegetables.

  • Quick & Easy: Ready in under 15 minutes.

  • Low in Calories: Yet satisfying and full of flavor.

Q&A

Q: Can I use frozen shrimp?
A: Yes, just thaw them completely and pat dry before cooking.

Q: Is this dish spicy?
A: Not unless you add chili flakes or hot sauce.

Q: What’s a good substitute for bok choy?
A: Spinach, Swiss chard, or napa cabbage work great.

Q: Can I make this ahead?
A: Yes! It stores well in the fridge for up to 2 days. Reheat gently.

Q: Can I make this vegan?
A: Swap shrimp for tofu or tempeh, and use plant-based butter.

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