Shrimp & Vegetable Stir-Fry

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.

Cooking Method: Frying, Stir Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 284.5

Dietary: Gluten-free

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

1/2 cup Bottled stir-fry sauce
3/4 pound Shrimp; cleaned; deveined
1 tablespoon Vegetable oil
1/4 cup Water
1 cup Shredded red cabbage
1 cup Shredded carrots
3 green onions; chopped Green onions; chopped

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

Read it online: https://www.chefs-mate.com/recipe/shrimp-vegetable-stir-fry/