Stir-Fried Shrimp And Vegetables
A vibrant stir-fry combining tender shrimp with crisp vegetables and savory soy sauce, perfect for a quick, flavorful meal suited for seafood and veggie lovers.
Ingredients
- 2 medium carrots ⓘ
- 1 cup fresh mushrooms ⓘ
- 1 pound shrimp ⓘ
- 1/2 cup chicken broth ⓘ
- 1 tablespoon cornstarch
- 1/4 cup soy sauce ⓘ
- 2 tablespoons cooking oil ⓘ
- 1 clove garlic, minced ⓘ
- 1 teaspoon grated ginger root ⓘ
- 1 cup thinly sliced cauliflower ⓘ
- 2 cups chopped bok choy ⓘ
- 1 cup fresh pea pods ⓘ
- 1 cup fresh bean sprouts
Instructions
- Use a sharp knife to thinly slice carrots and mushrooms.
- Shell and devein the shrimp.
- Halve the shrimp lengthwise.
- Blend chicken broth into cornstarch; stir in soy sauce and set aside.
- Preheat wok or large skillet over high heat.
- Add oil and heat for 30 seconds.
- Add cauliflower and carrots; stir-fry for 3 minutes.
- Add bok choy, pea pods, mushrooms, and bean sprouts; stir-fry for 2 minutes more, or until vegetables are crisp-tender.
- Remove vegetables to a bowl.
- Add shrimp to the wok or skillet; stir-fry for 7 to 8 minutes.
- Push shrimp away from the center.
- Stir in the chicken broth mixture; cook until thick and bubbly.
Tips & Substitutions
For a quick prep, use pre-sliced carrots and mushrooms. You can substitute shrimp with chicken or tofu for a different protein. If you prefer a spicier dish, add a dash of chili flakes or sriracha. Ensure your wok is very hot before adding ingredients to achieve that perfect stir-fried texture. Always stir-fry in batches if necessary to avoid steaming the vegetables.
Serving Suggestions
Serve this stir-fried shrimp and vegetables over steamed rice or noodles for a complete meal. It pairs beautifully with Spiced Chicken And Pea Pods for a delightful dinner spread. Garnish with sesame seeds or sliced green onions for added flavor and presentation. Enjoy with a light soy sauce on the side for extra dipping.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, adding a splash of chicken broth to prevent drying out. Stir frequently until heated through. Avoid microwaving as it can make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fried Shrimp And Vegetables contains roughly 1193 calories, with 15g protein, 31g carbohydrates, and 115g fat. It is an excellent source of vitamin C (85% of the Daily Value), protein (29% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 ensure they are fully thawed before cooking to achieve even cooking. Pat them dry to prevent excess water in the stir-fry, which can make the dish watery.
What vegetables can I substitute if I don't have bok choy?
If bok choy is unavailable, you can substitute it with Swiss chard or spinach. Both options will provide a similar texture and flavor, making them excellent alternatives in this stir-fry.
How can I make this dish gluten-free?
To make this stir-fry gluten-free, substitute soy sauce with a gluten-free soy sauce or tamari. Additionally, ensure that the chicken broth used is gluten-free. This way, you can enjoy the dish without compromising on flavor.
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).