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Garlic Shrimp & Vegetable Stir-Fry

Garlic~ Shrimp~ & Vegetable Stir-Fry recipe image
This Garlic Shrimp & Vegetable Stir-Fry is a vibrant, quick-cooking dish perfect for busy weeknights. Succulent shrimp are tossed with crisp snow peas and sweet red bell peppers in a glossy, aromatic sauce featuring garlic, sesame oil, and hoisin. The result is a tender, flavorful meal that balances savory depth with fresh crunch. Serve over steamed rice for a complete, satisfying dinner.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 350
Dietary: Low-cal, Low-fat
Description
This Garlic Shrimp & Vegetable Stir-Fry is a vibrant, quick-cooking dish perfect for busy weeknights. Succulent shrimp are tossed with crisp snow peas and sweet red bell peppers in a glossy, aromatic sauce featuring garlic, sesame oil, and hoisin. The result is a tender, flavorful meal that balances savory depth with fresh crunch. Serve over steamed rice for a complete, satisfying dinner.
Ingredients
  • 1 1/4 cup Long-grain white rice;
  • 2 tbsp Dry sherry
  • 2 tbsp Defatted chicken broth
  • 2 tbsp Reduced-sodium soy sauce
  • 2 tsp Sesame oil
  • 2 cloves Garlic, minced
  • 2 dashes Hot oil or chili oil
  • 1/2 lb Snow peas, stem ends removed
  • 1 medium Red bell pepper, seeded and cut into cubes
  • 1/4 cup Green onion, thinly sliced
  • 1 lb Medium shrimp, uncooked, peeled, and deveined
  • 1/4 cup Water
  • 2 tsp Cornstarch
  • 2 tbsp Hoisin sauce
  • 1/2 tsp Fresh lemon juice
Directions
  1. 1
    Cook rice according to package directions and keep warm.
  2. 2
    In a large nonstick skillet or wok, combine sherry, chicken broth, soy sauce, sesame oil, minced garlic, and hot oil.
  3. 3
    Add snow peas, red bell pepper, and green onions to the skillet.
  4. 4
    Cook vegetables over medium-high heat, stirring constantly, for about 2 minutes until crisp-tender.
  5. 5
    Add the shrimp to the skillet and stir-fry for 2-3 minutes until shrimp turns pink and curls.
  6. 6
    In a small cup, whisk together water and cornstarch until smooth.
  7. 7
    Pour the cornstarch mixture into the skillet and stir continuously for 1-2 minutes until the sauce thickens.
  8. 8
    Stir in hoisin sauce and lemon juice, mixing well to combine.
  9. 9
    Serve the shrimp and vegetable mixture immediately over the steamed rice.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.5g3%
Cholesterol 120mg40%
Sodium 650mg28%
Total Carbohydrate 45.0g15%
Dietary Fiber 2.0g8%
Sugars 8.0g
Protein 25.0g50%

* 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

Do not overcook the shrimp, as they will become rubbery. They are done as soon as they turn opaque and curl.

Hoisin sauce can be found in the Asian aisle of most grocery stores or at Chinese markets.

For a gluten-free version, use tamari instead of soy sauce and ensure your hoisin sauce is certified gluten-free.

You can substitute shrimp with chicken strips or tofu for a different protein option.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

Keywords: shrimp, garlic, stir-fry, vegetables, chinese, hoisin, sesame oil, snow peas, bell pepper, quick dinner, seafood, asian cuisine, wok, healthy, weeknight meal, rice bowl, soy sauce, cornstarch, green onion, lemon juice
Read it online: https://www.chefs-mate.com/recipe/garlic-shrimp-vegetable-stir-fry/