Shrimp And Vegetable Stir-Fry
A vibrant shrimp and vegetable stir-fry bursting with colorful peppers, carrots, broccoli, and mushrooms, perfect for quick, healthy meals packed with flavor and texture.
Ingredients
- 1/4 cup vegetable oil ⓘ
- 2 tablespoons butter or margarine ⓘ
- 1 tablespoon lemon juice ⓘ
- 3 cloves garlic, minced ⓘ
- 1 cup chopped red peppers ⓘ
- 1 cup chopped green peppers ⓘ
- 1 cup julienned carrots
- 1/2 cup chopped onion ⓘ
- 2 cups broccoli flowerets ⓘ
- 1 cup sliced yellow squash ⓘ
- 1 cup sliced mushrooms ⓘ
- 1 pound shrimp, shelled and deveined ⓘ
Instructions
- In a large skillet or wok, heat vegetable oil, butter, lemon juice, and minced garlic.
- Stir-fry red peppers, green peppers, carrots, and onion over medium-high heat until crisp-tender.
- Add broccoli, yellow squash, mushrooms, and shrimp; stir-fry for 5 minutes or until shrimp is cooked through.
- Stir in tomato sauce; heat for an additional minute.
- Serve over cooked rice or pasta.
Tips & Substitutions
For a more vibrant dish, consider adding snap peas or bok choy. If you prefer a gluten-free option, replace the butter with a dairy-free margarine. Adding a dash of soy sauce or sesame oil can enhance the flavor profile. For a spicy kick, incorporate some red pepper flakes. Ensure that your shrimp are completely thawed before cooking for even results.
Serving Suggestions
This stir-fry pairs beautifully with steamed jasmine rice or noodles for a complete meal. For a fresh touch, serve with a side of cucumber salad or pickled vegetables. You can also top it with sesame seeds or sliced green onions for added flavor and presentation. For a more filling option, consider serving with Fried Rice With Shrimp, Pork, Ham Or Chicken.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a skillet over medium heat to retain the stir-fry's texture, adding a splash of water if necessary to prevent sticking. Avoid microwaving, as it can make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Vegetable Stir-Fry contains roughly 847 calories, with 18g protein, 40g carbohydrates, and 70g fat. It is an excellent source of vitamin A (123% of the Daily Value), vitamin D (53% of the Daily Value), and protein (36% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1035mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just be sure to thaw them properly before cooking. A quick way to thaw is by placing them in cold water for about 15-20 minutes. This ensures even cooking and prevents them from becoming rubbery.
What vegetables can I substitute in this stir-fry?
You can substitute a variety of vegetables based on your preference. Snow peas, zucchini, or asparagus work well. Feel free to experiment with your favorite vegetables, but remember to cut them into similar sizes for even cooking.
How do I know when the shrimp are cooked?
Shrimp are done when they turn pink and opaque, usually taking about 3-5 minutes to cook through. Be careful not to overcook them, as they can become tough and rubbery. A good indicator is when they curl into a 'C' shape.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).