Go Back Email Link
–+ servings

Free Body Calculator – Know Your Body

Wondering if your body is in a healthy range? Use our Free Body Calculator to find out if you're fit, normal, or need a lifestyle change. Get personalized tips, calorie targets, and your ideal protein, carbs, and fat intake – all in seconds.

Try Free Body Calculator Now
Shrimp Stir Fry with Vegetables

Shrimp Stir Fry with Vegetables – A Quick and Healthy Dinner

Quick, nutritious, and loaded with flavor, this shrimp stir fry is packed with crunchy veggies and tender shrimp in a savory garlic-ginger sauce. Serve it over rice, noodles, or keep it low-carb with cauliflower rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 230 kcal

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 2 tbsp olive oil or sesame oil
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 cup snap peas or green beans
  • 1 medium carrot julienned or thinly sliced
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • ¼ cup low-sodium soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch optional, for thickening
  • ¼ cup water
  • Crushed red pepper flakes optional, for heat
  • Green onions & sesame seeds for garnish
  • Steamed rice noodles, or cauliflower rice for serving
Cookbook Cover

120 Healthy Recipes for Everyone

Diabetic-friendly, easy, and family-approved meals anyone can enjoy. Backed by a certified diabetes doctor.

Get 120+ Expert-Approved Recipes

Instructions
 

  • Make the sauce:
  • In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, and water. Set aside.
  • Cook the shrimp:
  • In a large skillet or wok, heat 1 tbsp oil over medium-high. Add shrimp and cook 2–3 minutes per side, until pink and opaque. Remove and set aside.
  • Sauté the veggies:
  • Add remaining oil to the pan. Add broccoli, carrots, bell pepper, and snap peas. Stir-fry for 4–5 minutes until crisp-tender.
  • Add garlic & ginger:
  • Stir in garlic, ginger, and red pepper flakes. Cook 1 more minute until fragrant.
  • Add sauce & shrimp back in:
  • Pour in the sauce and return shrimp to the pan. Stir to coat and simmer 1–2 minutes until the sauce thickens slightly.
  • Serve hot:
  • Garnish with green onions and sesame seeds. Serve over rice, noodles, or cauliflower rice.

Notes

  • Customize it: Swap in zucchini, mushrooms, baby corn, or bok choy for variety.
  • Spicy kick: Add sriracha or chili garlic sauce to the stir fry sauce.
  • Meal prep tip: Store in airtight containers for up to 3 days in the fridge.

Nutrition

Calories: 230kcalCarbohydrates: 12gProtein: 25gFat: 9gFiber: 2g