Shrimp-Vegetable Dish
A vibrant shrimp and vegetable stir-fry featuring fresh cucumbers, mushrooms, peppers, and squash, seasoned with garlic salt and sugar for a light, flavorful meal suitable for any lunch or dinner.
Ingredients
Instructions
- Combine shrimp, vegetables, sugar, and spices in hot vegetable oil.
- Saute for 3 to 5 minutes until cooked.
- Drain any excess oil from the pan.
- Dissolve cornstarch and wine together.
- Add the cornstarch mixture to the vegetables and shrimp.
- Bring to a boil and simmer for 5 minutes.
- Serve with rice if desired.
Tips & Substitutions
To enhance the flavor of this shrimp-vegetable dish, consider adding a splash of soy sauce or a pinch of red pepper flakes for heat. If you don't have shrimp, any firm white fish can be a great substitute. Make sure to not overcook the shrimp; they should turn pink and opaque. You can also add other vegetables like snap peas or broccoli for more color and texture, similar to a Seafood And Vegetable Stir-Fry.
Serving Suggestions
Serve this dish over steamed rice or noodles to soak up the delicious sauce. It pairs beautifully with a side of crispy spring rolls or a fresh salad for a balanced meal. You can also serve it alongside other Asian-inspired dishes like Shrimp Fried Rice or Mrs. Tran's Fried Rice for a delightful dinner spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over medium heat until heated through, adding a splash of water or broth to prevent sticking. Avoid microwaving, as it may make the shrimp rubbery. For best quality, consume within a day if possible.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp-Vegetable Dish contains roughly 169 calories, with 5g protein, 36g carbohydrates, and 1g fat. It is an excellent source of vitamin D (149% of the Daily Value) and vitamin C (68% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1777mg per serving (77% 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 instead of fresh?
Yes, you can use frozen shrimp! Just be sure to thaw them completely under cold running water or overnight in the refrigerator. Pat them dry before cooking to prevent excess moisture, which can affect the sautéing process.
What other vegetables can I add?
You can add a variety of vegetables such as broccoli, snap peas, or zucchini to this dish. Just ensure that they are cut into similar sizes for even cooking. This not only increases the nutritional value but also adds more color and texture to your meal.
How can I make this dish spicier?
To add some heat, try incorporating sliced jalapeños or a dash of hot sauce during the cooking process. Alternatively, sprinkle in some cayenne pepper or red pepper flakes to your taste. This will give your shrimp-vegetable dish a delightful kick!
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).