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Shrimp Stir Fry

A quick and healthy shrimp stir fry packed with protein and colorful vegetables, perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1 cup chicken stock
  • 1 tablespoon reduced-sodium soy sauce Can be substituted with gluten-free soy sauce.
  • 1 tablespoon cornstarch
  • 1 tablespoon minced garlic
  • Salt and ground black pepper to taste
For the stir fry
  • 3 tablespoons sesame oil Can be substituted with olive oil for a lighter option.
  • 1 16 ounce package frozen stir-fry vegetables
  • 20 pieces uncooked medium shrimp, peeled and deveined Fresh shrimp can also be used.

Method
 

Preparation
  1. Gather all ingredients.
  2. Mix chicken stock, soy sauce, cornstarch, and garlic in a bowl; season with salt and pepper.
Cooking
  1. Heat sesame oil in a large skillet over medium-high heat until oil shimmers; cook and stir vegetables in hot oil until softened, about 4 minutes.
  2. Add shrimp; cook and stir until shrimp begin to turn pink, about 3 minutes.
  3. Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more.

Notes

Serve over brown rice or quinoa for a balanced meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to two months.