Shrimp and Veg Stir-Fry is a quick and healthy dish that combines succulent shrimp with a colorful array of vegetables, all tossed in a savory sauce. This recipe is perfect for a weeknight meal and can be served over rice or noodles for a complete dish. The vibrant flavors and crisp textures make it a favorite for seafood lovers!

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons vegetable oil (or sesame oil)
• 1 bell pepper, sliced (any color)
• 1 cup broccoli florets
• 1 cup snap peas (or snow peas)
• 1 medium carrot, sliced thinly
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
• 3 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon cornstarch (mixed with 2 tablespoons water to create a slurry)
• Salt and pepper, to taste
• Cooked rice or noodles (for serving)
• Sesame seeds (for garnish, optional)
• Green onions, sliced (for garnish, optional)

Timing

Making Shrimp and Veg Stir-Fry takes about 10 minutes for preparation and 10 minutes for cooking.

Instructions

Step 1: Prepare the Ingredients

1. Prep the Shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Season lightly with salt and pepper.
2. Cut the Vegetables: Slice the bell pepper, carrot, and prepare the broccoli and snap peas.

Step 2: Cook the Shrimp

1. Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Stir-Fry Shrimp: Add the shrimp to the skillet and cook for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3: Stir-Fry the Vegetables

1. Add Garlic and Ginger: In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
2. Add Vegetables: Add the bell pepper, broccoli, snap peas, and carrot. Stir-fry for about 4-5 minutes, or until the vegetables are tender-crisp.

Step 4: Combine and Sauce

1. Return Shrimp: Return the cooked shrimp to the skillet with the vegetables.
2. Add Sauces: Pour in the soy sauce and oyster sauce (if using). Stir well to combine.
3. Thicken Sauce: Add the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes. Adjust seasoning with salt and pepper if needed.

Step 5: Serve

1. Plate: Serve the stir-fry over cooked rice or noodles.
2. Garnish: Sprinkle with sesame seeds and sliced green onions if desired.

Nutritional Information

Here’s a quick overview of the nutritional content of Shrimp and Veg Stir-Fry (per serving, based on 4 servings):

Nutrient	Amount per Serving
Calories	250
Protein	25g
Fat	10g
Carbohydrates	15g
Sugar	3g

Tips for Customization

• Add More Veggies: Feel free to include other vegetables like zucchini, mushrooms, or baby corn for added variety.
• Spice It Up: Add red pepper flakes or sriracha for a spicy kick.
• Protein Options: Substitute shrimp with chicken, beef, or tofu for different protein sources.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Conclusion

Shrimp and Veg Stir-Fry is a quick, nutritious, and flavorful dish that’s easy to prepare. With its combination of fresh vegetables and succulent shrimp, it’s a satisfying meal that can be customized to fit your taste preferences!