Shrimp Stir Fry

February 11, 2025Contributor:Nicole Azurin, RDN, CDCES

Ingredients

Seasoning (for protein)	Protein	Oil	Vegetables	Sauce	Garnish
½ tsp freshly ground black pepper 1 Tbsp low sodium soy sauce (or, coconut aminos)	1 lb shrimp, peeled and de-veined (thaw if frozen)	2 Tbsp extra virgin olive oil, divided	1 Tbsp minced ginger 3 cloves garlic 1 small onion, thinly sliced 1 cup snow peas 1 red bell pepper ½ cup water chestnuts 2 small carrots or 1 large carrot, sliced	2 Tbsp low-sodium soy sauce (or coconut aminos) 1 tsp toasted sesame oil ¼ cup water Vitamin D 2 Tbsp corn starch	½ Tbsp sesame seeds ¼ cup cilantro

If using frozen shrimp, thaw out by placing in the fridge the night before. Be sure to place shrimp on paper towels to
absorb leftover liquid. Remove paper towel and add seasoning to shrimp (soy sauce, black pepper) and coat well.
In a large wok or multi-purpose stainless steel or cast-iron pan, heat 1 Tbsp of oil over medium heat. Once hot,
add shrimp in a single even layer and let it sit in the pan for about 1 minute without moving it. Then sauté for about
3 minutes or until just cooked. Remove from the pan, place in a bowl and set aside.
In the same pan, add remaining 1 Tbsp of oil and sauté onions until translucent. Then add garlic and sauté for
1-2 minutes (be careful not to burn). Add the rest of the vegetables. Cook until tender (about 8-10 minutes) or to
desired tenderness.
In a small bowl, whisk together sauce ingredients (soy sauce, sesame oil, water and corn starch). Return shrimp to skillet
with vegetable mixture and add sauce mixture to the pan. Stir until slightly thickened and clear, about 2-3 minutes.
Divide evenly onto 4 plates and garnish with sesame seeds and sliced green onions. Can be plated over brown
rice or quinoa for a complete and balanced meal. Keeps well in the refrigerator in an airtight container for 3-4 days.

Stir fry is a quick and simple way to add lean protein, vegetables, and fiber to your diet.