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Asian Shrimp Stir Fry Recipe
Wendy Zitzman
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Bright, fresh, crisp-tender vegetables sautéed with succulent and delicious shrimp. The whole stir fry is seasoned with Asian inspired soy sauce and sweet chili sauce. Simple, healthy and delicious.
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Prep Time
Prep Time
10
minutes
mins
Cook Time
Cook Time
15
minutes
mins
Total Time
Total Time
25
minutes
mins
Servings
Servings
4
servings
Calories
Calories
210
Ingredients
▢
½
cup
low sodium vegetable broth
▢
2
Tbsp
sweet chili sauce
▢
2
Tbsp
low sodium soy sauce
▢
2
tsp
cornstarch
▢
1
tsp
sesame oil
▢
3
Tbsp
olive oil
-
(divided)
▢
1
Tbsp
minced garlic
▢
1
tsp
fresh ginger
-
(minced)
▢
1
lb
jumbo shrimp
-
(peeled and deveined)
▢
2
cups
broccoli florets
▢
½
cup
shredded carrots
▢
1
cup
sugar snap peas
Instructions
Whisk together the broth, sweet chili sauce, soy sauce and cornstarch. Set aside.
Heat 2 Tbsp olive oil in a large pan or wok over medium low.
Saute the garlic and ginger for 2 minutes.
Add the shrimp and cook until the shrimp is cooked through, about 3-5 minutes.
Season to taste with salt and pepper, then remove from the pan and set aside.
Heat the remaining oil in the pan.
Cook the broccoli, carrots and snap peas for 3-4 minutes, or until the vegetables are tender.
Add the sauce and cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Return the shrimp to the pan and cook until the shrimp is hot.
Serve hot.
Notes
The entire recipe makes 4 servings
The serving size is about 1 cup
Nutrition
Nutrition Facts
Asian Shrimp Stir Fry Recipe
Amount per Serving
Calories
210
% Daily Value*
Fat
8.5
g
13
%
Saturated Fat
1.2
g
8
%
Cholesterol
233
mg
78
%
Sodium
1751
mg
76
%
Potassium
250
mg
7
%
Carbohydrates
12.1
g
4
%
Fiber
2.1
g
9
%
Sugar
7.4
g
8
%
Protein
22.7
g
45
%
Calcium
120
mg
12
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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