Shrimp and Vegetable Stir-Fry

Quick Summary

This dish features succulent shrimp tossed with crisp, colorful vegetables in a light, savory ginger-soy glaze. It is perfect for a balanced weeknight dinner that prioritizes whole-food ingredients.

Ingredients

Method

1. 1. Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes. Remove and set aside.
2. 2. Add the remaining oil to the pan. Toss in broccoli, peppers, and carrots. Stir-fry for 4-5 minutes until tender-crisp.
3. 3. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
4. 4. Return the shrimp to the pan. Pour the soy sauce over the mixture and toss everything for 1 minute to coat evenly. Serve immediately.

Nutrition Snapshot

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just ensure they are fully thawed and patted completely dry with a paper towel before cooking to prevent steaming.

Is this gluten-free?

Substitute the soy sauce with tamari or coconut aminos for a gluten-free version.

How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.