Stir-Fried Shrimp With Vegetables
A vibrant and flavorful stir-fry featuring tender shrimp and crisp vegetables, perfect for a quick, healthy meal packed with savory soy and fresh ginger flavors.
Ingredients
- 2 medium carrots ⓘ
- 1 cup fresh mushrooms ⓘ
- 1 pound fresh or frozen shrimp in shells ⓘ
- 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 or 6 oz frozen pea pods, thawed
Instructions
- Thinly slice carrots and mushrooms.
- Thaw shrimp if frozen, then shell and devein.
- Halve the shrimp lengthwise.
- Blend chicken broth into cornstarch, then stir in soy sauce and set aside.
- Heat 2 tablespoons of cooking oil in a wok or large skillet over medium-high heat.
- Add minced garlic and grated ginger to the hot oil, sauté for 30 seconds.
- Add sliced carrots, mushrooms, cauliflower, and chopped bok choy to the pan; stir-fry for about 3-4 minutes until vegetables are tender-crisp.
- Add shrimp and pea pods to the pan; cook for another 2-3 minutes until shrimp are opaque.
- Pour the soy sauce mixture into the pan and stir well to coat all ingredients.
- Cook for an additional 1-2 minutes until the sauce thickens slightly.
- Serve hot over steamed rice or noodles.
Tips & Substitutions
For a quicker prep, use pre-sliced vegetables or frozen stir-fry mixes. You can substitute shrimp with chicken or tofu for different protein options. Adjust the soy sauce according to your taste; low-sodium varieties are a great alternative. If you like a bit of heat, consider adding red pepper flakes or sriracha. This dish can be paired with the 'Ramen' Noodle Stir-Fry for a delicious combination.
Serving Suggestions
Serve this stir-fried shrimp over steamed rice or noodles for a complete meal. It pairs well with a side of spring rolls or a fresh salad. For a more vibrant plate, add sliced green onions or sesame seeds on top. This dish also complements other Chinese recipes, enhancing a themed dinner experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or a skillet over medium heat until warmed through. Adding a splash of chicken broth during reheating can help maintain moisture. Avoid freezing, as the texture of the shrimp and vegetables may change.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fried Shrimp With Vegetables contains roughly 1151 calories, with 7g protein, 31g carbohydrates, and 114g fat. It is an excellent source of vitamin C (85% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 2894mg per serving (126% 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, frozen shrimp works perfectly for this stir-fry. Just ensure to thaw them completely, shell, and devein before cooking. This will help in achieving the best texture and flavor. You can also use frozen pea pods, which will save you time during preparation.
What vegetables can I substitute in this stir-fry?
You can easily customize the vegetables based on your preference or what you have on hand. Bell peppers, snap peas, or broccoli make excellent substitutes for the bok choy or cauliflower. Just ensure to cut them into similar sizes for even cooking.
How can I make this dish spicier?
To add some heat, consider incorporating crushed red pepper flakes or a splash of sriracha into the sauce. You can also serve it with a spicy dipping sauce like Sweet And Sour Sauce For Dipping on the side for those who enjoy an extra 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).