Quick Easy and Healthy Shrimp Stir Fry

Quick easy and healthy shrimp stir fry that is made with lots of vegetables, shrimp, and a simple homemade sauce in 30 minutes or less. Yum!

You’ll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

For the sauce: Light soy sauce, cornstarch, minced garlic, minced ginger, and red pepper flakes. You can replace the cornstarch with a low-carb alternative if you wish and use it according to the package directions.

Cooking oil: I like to use avocado oil. It has a high smoke point and a neutral flavor, making it very suitable for stir-fry recipes.

Shrimp: Raw shrimp, peeled and deveined. The tails can be on or off – this is purely up to you. Medium shrimp work well in stir-fry recipes, but if all you have is large shrimp, that’s fine too (and that’s actually what I used when photographing this recipe).

Vegetables: It’s easiest to use frozen stir-fry veggies. The bag I use comes from Whole Foods and contains onions, carrots, mushrooms, and broccoli. There’s no need to defrost them first. I add them frozen to the skillet.

To finish the dish: Sesame oil and sesame seeds. The seeds are just for garnish. The oil adds wonderful flavor, so I wouldn’t skip it.

• 1 pound medium raw shrimp, peeled and deveined
• 5 cloves garlic, crushed, divided
• 1 tablespoon butter or oil
• 1 teaspoon canola, olive, or coconut oil
• 4 ounces sliced mushrooms
• 2 cups broccoli florets
• 4 carrots peeled and sliced thinly on the diagonal
• 1 red bell pepper, thinly sliced
• hot cooked brown or white rice for serving

Sauce:

• ⅔ cup chicken broth or water
• ⅓ cup good quality soy sauce
• 2 tablespoons honey or brown sugar
• 2 tablespoons rice vinegar or white vinegar
• 2 tablespoons corn starch

HOW TO MAKE THIS Healthy Shrimp Stir Fry:

• In a large skillet or wok, heat butter and half of the garlic over medium heat until the butter melts.
• Add the shrimp and cook until no longer translucent, stirring occasionally (3-5 minutes).
• Remove shrimp from the pan and set aside. In the same pan that you took the shrimp out of, add the olive oil and turn the heat up to medium high. Add all of your veggies.
• Put the lid on the pot so that the veggies can cook in their steam, stirring occasionally.
• While the vegetables cook, in a small bowl add the broth, soy sauce, honey, and vinegar. Gradually whisk in the corn starch so that it doesn’t get clumpy. Add the other half of the garlic to the sauce.
• After the veggies have cooked for about 5 minutes, add the sauce and allow it to simmer with the lid on until the veggies are just tender crisp and the sauce thickens, stirring often. Don’t overcook the vegetables.
• When the veggies are ready, throw in the shrimp and heat through.
• Serve over hot cooked rice.

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