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Zesty Shrimp Stir Fry

Zesty Shrimp Stir Fry
  • Quick & Easy!
  • Gluten Free!
Serves: 4Ready In: 20 minutes

Why We Like It

Perfect quick and easy meal meal for a busy weeknight -- and an excellent way to slip a giant serving of veggies into your day!  This veggie-to-grain ratio may be opposite what you're used to, but is in fact the "proper balance."  We have even substituted white fish (we used cod) which is great if you have any shellfish allergies.

Cook the Rice:

  • 1 cup brown rice (or your favorite whole grain such as quinoa or barley, uncooked)

Cook according to package directions.  Set aside and keep warm.

Prepare the Veggies:

  • 2 crowns broccoli (cut into bite-sized florets)
  • 20 baby carrots (or 4 large peeled carrots, chopped)
  • 2 celery stalks (chopped OPTIONAL)
  • 4 oz mushrooms (sliced, OPTIONAL)
  • 1 yellow onion (cut into wedges or chopped)

Prep the vegetables and set aside.  (This can be any combination of vegetables, as long as it yields about 8 cups total.)

Make the Sauce:

  • 1/2 cup low-sodium chicken broth (or low-sodium vegetable broth)
  • 4 Tbsp rice wine vinegar
  • 3 Tbsp low sodium soy sauce (or tamari)
  • 1 Tbsp corn starch (or arrowroot for thickening)
  • 1 tsp toasted sesame oil
  • 1 Tbsp fresh ginger (grated, or 1 tsp ground ginger)
  • 1 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes (or adjust to your level of kick)

Add to a small bowl and stir to combine.  Set aside.

Cook the Vegetables:

  • 1 Tbsp olive oil

Add oil to a wok or large skillet over medium heat.  Add vegetables and sauté 5 minutes or until beginning to get tender.

Add the Shrimp:

  • 1 lb shrimp (peeled and deveined)

Add to the skillet with the vegetables and cook for 3 minutes.  Stir the sauce again, and then add to the skillet with the vegetables and shrimp and continue to cook another 5 minutes until bubbly and thickened, and shrimp is cooked through.

Serve and Enjoy!

Serve stir fry mixture over rice.

Nutrition Information for one serving (1 1/2 cups stir fry over 1/2 cup rice)

  • Calories: 420
  • Fat: 9.5 g
  • Saturated Fat: 1.2 g
  • Total Carbohydrate: 53 g
  • Cholesterol: 170 mg
  • Fiber: 6 g
  • Sugars: 7 g
  • Protein: 31 g
  • Sodium: 690 mg