Garlic Shrimp Stir-Fry with Vegetables

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Garlic Shrimp Stir-Fry with Vegetables

Description

This Garlic Shrimp Stir-Fry with Vegetables is a quick, flavorful, and healthy dish perfect for busy weeknights. Juicy shrimp are sautéed with garlic and tossed with crisp, colorful vegetables in a light, savory sauce. It’s ready in under 30 minutes, packed with protein, vitamins, and fiber, making it a wholesome choice for the whole family. Serve it over rice, noodles, or enjoy it on its own for a low-carb meal.

Ingredients for Garlic Shrimp Stir-Fry with Vegetables

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

  • 2 tbsp olive oil (or sesame oil for extra flavor)

  • 4 cloves garlic, minced

  • 1 small onion, sliced

  • 1 red bell pepper, sliced

  • 1 cup broccoli florets

  • 1 medium carrot, thinly sliced

  • 1 zucchini, sliced into half-moons

  • 3 tbsp low-sodium soy sauce

  • 1 tbsp oyster sauce (optional for depth of flavor)

  • 1 tbsp honey (or maple syrup for natural sweetness)

  • 1 tsp cornstarch mixed with 2 tbsp water (slurry, for thickening)

  • ½ tsp ground black pepper

  • 1 tsp grated ginger (optional, for added zing)

  • Green onions & sesame seeds for garnish

Instructions

  1. Prepare the shrimp – Pat dry with paper towels and season lightly with salt and pepper.

  2. Cook the shrimp – Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2–3 minutes until pink and opaque. Remove and set aside.

  3. Cook vegetables – In the same skillet, add remaining oil, onion, garlic, and ginger. Sauté for 1 minute until fragrant.

  4. Add vegetables – Toss in broccoli, carrots, zucchini, and bell pepper. Stir-fry for 4–5 minutes until crisp-tender.

  5. Make the sauce – In a small bowl, whisk soy sauce, oyster sauce, honey, and cornstarch slurry. Pour over the vegetables and stir well.

  6. Combine – Return shrimp to the skillet, mix everything, and cook for another 2 minutes until the sauce slightly thickens.

  7. Serve – Garnish with green onions and sesame seeds. Enjoy hot with rice, quinoa, or noodles.

Notes

  • Use fresh or frozen shrimp (thawed before cooking).

  • Don’t overcook shrimp – they get rubbery if left too long.

  • Adjust vegetables depending on what’s in season (snap peas, mushrooms, or baby corn work great).

  • For a spicy kick, add a little chili paste or red pepper flakes.

Tips

  • Prep all ingredients ahead (shrimp cleaned, veggies chopped, sauce mixed) for smooth cooking.

  • A wok works best for stir-fry, but a large skillet works fine too.

  • To make it gluten-free, use tamari instead of soy sauce.

  • Double the sauce if serving over rice or noodles for extra flavor.

Servings

  • 4 servings

Nutritional Info (per serving, approx.)

  • Calories: 280

  • Protein: 28 g

  • Carbohydrates: 18 g

  • Fat: 10 g

  • Fiber: 3 g

  • Sodium: 670 mg

Benefits

  • High Protein – Shrimp is lean and rich in essential amino acids.

  • Nutrient-Rich – Packed with antioxidants, fiber, vitamins A & C from the vegetables.

  • Quick & Easy – Ready in under 30 minutes.

  • Low-Calorie & Low-Carb – Great option for weight management.

  • Heart-Healthy – Olive oil, shrimp, and vegetables support good cholesterol and overall heart health.

Q & A

Q: Can I use frozen vegetables instead of fresh?
A: Yes, just thaw and drain before stir-frying to avoid excess water.

Q: What’s the best substitute if I don’t eat shrimp?
A: You can use chicken breast, tofu, or even beef strips.

Q: How can I meal prep this?
A: Cook everything, store in airtight containers, and refrigerate for up to 3 days. Reheat quickly in a skillet or microwave.

Q: Can I make it spicy?
A: Definitely! Add chili garlic sauce, sriracha, or fresh red chilies while cooking.

Q: What can I serve it with?
A: Jasmine rice, brown rice, quinoa, soba noodles, or even cauliflower rice for a low-carb option.

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