Shrimp and Pepper Stir-fry
A quick and vibrant stir-fry featuring juicy shrimp and a colorful mix of crisp bell peppers, broccoli, and snap peas. Tossed in a simple, savory ginger-garlic sauce, it's a healthy weeknight dinner ready in under 20 minutes.
For 4 servings
Prepare the sauce and ingredients
- In a small bowl, whisk together the low-sodium soy sauce, minced ginger, minced garlic, toasted sesame oil, rice vinegar, cornstarch, and water. Set aside.
- Pat the shrimp dry with paper towels. This helps them sear rather than steam.
- Ensure all your vegetables are chopped and ready to go, as stir-frying is a very fast process.
Stir-fry the vegetables
- Heat the avocado oil in a large wok or skillet over high heat until it shimmers.
- Add the broccoli florets and sliced bell peppers. Stir-fry for 3-4 minutes until they are vibrant and slightly tender.
- Add the snap peas and continue to stir-fry for another 1-2 minutes until all vegetables are tender-crisp.
- Remove the vegetables from the wok and set them aside on a plate.
Cook the shrimp
- Add the shrimp to the hot wok in a single layer.
- Cook for 1-2 minutes per side, just until they turn pink and opaque. Do not overcook.
- The internal temperature of the shrimp should reach 145°F (63°C).
Combine and finish the dish
- Return the cooked vegetables to the wok with the shrimp.
- Give the sauce a quick stir to recombine the cornstarch, then pour it over the shrimp and vegetables.
- Toss everything together continuously for about 1 minute, until the sauce thickens and coats everything evenly.
- Remove from heat, garnish with sliced green onions, and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, don't overcrowd the pan. If needed, cook the vegetables and shrimp in batches.
- 2High heat is key to a good stir-fry. Make sure your wok or skillet is very hot before adding ingredients.
- 3Have all your ingredients prepped and ready ('mise en place') before you start cooking, as the process is very fast.
- 4To add a little heat, include a pinch of red pepper flakes with the sauce.
- 5This stir-fry is best served immediately. Leftovers can be stored in an airtight container for up to 2 days.
Adapt it for your goals.
Gluten free
Use tamari or coconut aminos instead of soy sauce to make this dish gluten-free. Ensure your rice vinegar is also certified gluten-free.
low carbLow carb
This recipe is already quite low in carbs. Serve it on its own or with cauliflower rice instead of regular rice.
spicySpicy
Add 1/2 teaspoon of red pepper flakes or a tablespoon of sriracha to the sauce for a spicy kick.
high proteinHigh protein
Increase the amount of shrimp to 150g per serving and add 1/2 cup of shelled edamame along with the snap peas.
Why this is on our healthy list.
Lean Protein Source
Shrimp is an excellent source of lean protein, which is essential for muscle repair and building, while being low in calories.
Rich in Vitamins
Bell peppers and broccoli are packed with Vitamin C, an antioxidant that supports the immune system, and Vitamin K for bone health.
High in Fiber
The combination of broccoli, bell peppers, and snap peas provides a good amount of dietary fiber, which aids in digestion and promotes a feeling of fullness.
Heart-Healthy Fats
Using avocado oil and a small amount of sesame oil provides beneficial monounsaturated and polyunsaturated fats.
Frequently asked questions
Yes, this is a very healthy dish. It's packed with lean protein from shrimp and loaded with vitamins, minerals, and fiber from the variety of vegetables. The sauce is light and uses low-sodium soy sauce to control salt intake.