Easy Shrimp Stir-Fry Recipe
This Asian Shrimp Stir Fry is a go-to fast and healthy dinner! Use any veggies you like and you'll especially love the flavor-packed stir fry sauce.
Servings: 6
Calories: 192kcal
Equipment
Ingredients
- 1/2 cup chicken broth
- 1/4 cup Hoisin Sauce
- 1 tablespoon soy sauce
- 2 teaspoon cornstarch
- 3 tablespoon olive oil *divided
- 1 tablespoon minced garlic
- 1 teaspoon ginger
- 1 lb shrimp
- 1 red pepper *sliced
- 1/2 cup carrots *diced
- 1/2 cup red onion *sliced
- 1 cup sugar snap peas
- 2 zucchini's *spiralized
- sesame seeds *optional
Instructions
- In a small bowl, combine the chicken broth, Hoisin sauce, soy sauce, and cornstarch. Set aside.
- Add 2 tbsp. olive oil to a large pan and heat it for about a minute.
- Add in the ginger and garlic, allowing to simmer for about 3-4 minutes.
- Add the shrimp to the pan and cook until pink on all sides and cooked through. Remove shrimp from pan and set aside.
- Add remaining 1 tbsp. oil to pan and saute the red pepper, carrots, red onion, and sugar snap peas.
- Allow vegetables to cook for about 4-5 minutes, stirring every now and then.
- Add in the prepared sauce from step 1 and allow to simmer until sauce thickens.
- Return shrimp to pan and stir until all is combined.
- Run the zucchinis through your spiralizer to create noodles, or cut with a peeler.
- Add zucchini noodles to pan and stir to combine.
- Sprinkle sesame seeds on top for an added crunch. Serve!
Notes
Recipe adapted from: Just a Taste
Nutrition
Calories: 192kcal | Carbohydrates: 13g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 122mg | Sodium: 531mg | Potassium: 529mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2713IU | Vitamin C: 49mg | Calcium: 81mg | Iron: 1mg
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