Amazing Shrimp and Vegetable Stir-Fry
This quick shrimp and vegetable stir-fry combines succulent shrimp with crisp vegetables in a savory sauce, creating a healthy and colorful weeknight dinner ready in under 30 minutes.
Equipment
- large pan or wok
- mixing bowls
- spatula
Ingredients
- 400 g shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced
- 1 cup baby corn, halved
- 1 red bell pepper, sliced into strips
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 2 tbsp olive oil
- 3 tbsp soy sauce
- 1 tbsp halal oyster sauce
- 1 tsp cornstarch mixed with 2 tbsp water
- salt and black pepper to taste
- 1 tbsp sesame seeds (optional)
- fresh parsley or green onions for garnish
Instructions
- Heat 1 tbsp olive oil in a pan or wok over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and cooked through. Remove and set aside.
- Add remaining olive oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
- Add broccoli, carrots, and baby corn. Stir-fry 4–5 minutes until slightly tender. Add bell peppers and mushrooms and cook another 3–4 minutes.
- Return shrimp to the pan. Pour in soy sauce and oyster sauce, stirring to coat ingredients evenly.
- Add cornstarch mixture, cook 1–2 minutes until sauce thickens. Season with salt and pepper.
- Garnish with sesame seeds and parsley or green onions. Serve hot with rice or noodles.
Notes
Use fresh or thawed shrimp for best results. Stir-fry on high heat and avoid overcrowding the pan to keep vegetables crisp. Adjust sauce consistency with cornstarch or water. Swap shrimp for tofu or tempeh for a vegetarian option.
Nutrition
Calories: 220kcalCarbohydrates: 12gProtein: 25gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 190mgSodium: 680mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 3500IUVitamin C: 90mgCalcium: 80mgIron: 3mg
Tried this recipe?Let us know how it was!