Shrimp & Vegetable Stir-Fry

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Servings: 4 Difficulty: Intermediate
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Quick and vibrant seafood dish with crisp vegetables and savory sauce
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This Shrimp & Vegetable Stir-Fry is a fast, flavorful weeknight dinner that delivers bright, savory flavors in under twenty minutes. Tender shrimp are tossed with crisp shredded carrots and cabbage in a rich, bottled stir-fry sauce. The dish offers a satisfying balance of textures and bold aromatics, making it perfect for busy evenings or light gatherings. Serve over rice or noodles for a complete meal. It’s an easy way to enjoy fresh seafood and veggies without spending hours in the kitchen. Simple ingredients come together quickly for a dish that feels both comforting and exotic, appealing to the whole family.

Shrimp & Vegetable Stir-Fry recipe image
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Shrimp & Vegetable Stir-Fry

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 284.5

Description

This Shrimp & Vegetable Stir-Fry is a fast, flavorful weeknight dinner that delivers bright, savory flavors in under twenty minutes. Tender shrimp are tossed with crisp shredded carrots and cabbage in a rich, bottled stir-fry sauce. The dish offers a satisfying balance of textures and bold aromatics, making it perfect for busy evenings or light gatherings. Serve over rice or noodles for a complete meal. It&# 226;ÂÂs an easy way to enjoy fresh seafood and veggies without spending hours in the kitchen. Simple ingredients come together quickly for a dish that feels both comforting and exotic, appealing to the whole family.

Ingredients

Directions

  1. Combine 2 tablespoons of the stir-fry sauce and the shrimp in a small bowl. Let marinate for 5 minutes while you prepare the vegetables.
  2. Heat the vegetable oil in a large nonstick skillet over medium-high heat.
  3. Add the shrimp and the marinade to the skillet. Stir-fry for 3-4 minutes until the shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
  4. In the same skillet, add the shredded carrots and cabbage. Pour in the remaining stir-fry sauce and the 1/4 cup of water.
  5. Cook the vegetables for 3-4 minutes, stirring frequently, until they are tender-crisp.
  6. Return the cooked shrimp to the skillet. Add the chopped green onions.
  7. Toss everything together and heat through for 1 minute. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 284.5kcal
% Daily Value *
Total Fat 5.2g8%
Saturated Fat 0.7g4%
Cholesterol 129.4mg44%
Sodium 597.7mg25%
Total Carbohydrate 42.3g15%
Dietary Fiber 13.0g52%
Sugars 21.2g
Protein 22.9g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use pre-shredded cabbage and carrots from the produce section to save prep time.

If the sauce seems too thick after cooking, add a splash more water to thin it to your desired consistency.

Serve over steamed rice, quinoa, or noodles for a heartier meal.

For extra protein, you can add sliced bell peppers or broccoli florets along with the cabbage and carrots.

Keywords: shrimp, stir-fry, seafood, quick dinner, vegetables, cabbage, carrots, asian, healthy, weeknight meal, easy recipe, garlic, onions, soy sauce, low carb, protein
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