> ## Content Index > Fetch the complete content index at: https://kitchenbylola.com/llms.txt > Use this file to discover other available public pages before exploring further. # Healthy Shrimp Stir-Fry with Vegetables - URL: https://kitchenbylola.com/healthy-shrimp-stir-fry/ - Published: 2026-11-03T08:33:00.000Z - Updated: 2026-11-03T08:33:00.000Z - Description: Juicy shrimp and crisp-tender vegetables tossed in a glossy garlic-ginger sauce. Faster than takeout and much lighter. - Author: Lola - Tags: Dinner, Dairy-Free, High-Protein, 30-Minute Meals, #Import 2026-11-03 12:47 When you need dinner on the table fast, a shrimp stir-fry is hard to beat. Shrimp cooks in just a few minutes, and with all your vegetables prepped, the whole dish comes together in under 10 minutes of cooking. The homemade sauce uses reduced-sodium soy sauce, ginger, garlic and a little honey, thickened with cornstarch so it clings to every piece. It is lighter than most takeout stir-fries and just as satisfying. **Total:** 23 min**Serves:** 4**Calories:** 230 per serving[Jump to recipe ↓](#recipe) **At a glance:** this healthy shrimp stir-fry with vegetables serves 4, needs about 15 min of hands-on prep and 8 min of cooking, and provides roughly 230 calories and 28 g of protein per serving. It is naturally dairy-free. ## Why you'll love this recipe - Faster than ordering takeout - Light homemade sauce - About 28 g of protein per serving - Packed with crisp vegetables ## About this shrimp stir-fry Stir-frying is a Chinese cooking technique in which small pieces of food are cooked very quickly over high heat while being stirred constantly. The method preserves the color and crunch of vegetables and gives proteins a lightly seared surface, all in a matter of minutes. Shrimp is an ideal stir-fry protein because it cooks in about two minutes. Here it is paired with broccoli, carrot, red bell pepper and snap peas in a light homemade sauce of reduced-sodium soy sauce, honey, rice vinegar, sesame oil, garlic and ginger, thickened with a little cornstarch so it turns glossy and clings to everything. The whole dish takes less time to cook than it takes to order takeout, and it is much lighter than most restaurant stir-fries. ## Ingredient notes and substitutions - **Shrimp.** Large raw shrimp, peeled and deveined, are easiest to cook evenly. Frozen shrimp are convenient; thaw them in the fridge overnight or in cold water and pat them very dry. - **Vegetables.** Broccoli, carrot, bell pepper and snap peas give a mix of colors and textures. Mushrooms, bok choy, baby corn or zucchini are good alternatives. - **Soy sauce.** Reduced-sodium soy sauce keeps the dish from becoming too salty. Use tamari for a gluten-free stir-fry. - **Honey.** A little honey balances the salty soy sauce. Maple syrup or brown sugar work too. - **Cornstarch.** Cornstarch thickens the sauce so it coats the shrimp and vegetables. Arrowroot is a good substitute. - **Fresh garlic and ginger.** They give the stir-fry its fragrant, bright flavor. Add them near the end so they do not burn. ## Equipment you'll need - A large wok or 12-inch (30 cm) skillet - A wide spatula - A small bowl and whisk for the sauce - A sharp knife and cutting board ## How to make it, step by step ### Prep everything first Stir-frying moves fast, so mix the sauce, slice the vegetables and dry the shrimp before you turn on the heat. Arrange everything near the stove in the order you will use it. ### Sear the shrimp and remove them Cook the shrimp in a single layer over high heat for about a minute per side, just until pink, then transfer them to a plate. Removing them prevents overcooking. ### Stir-fry the vegetables in stages Start with the firmest vegetables, broccoli and carrot, then add the pepper and snap peas. Cooking in stages keeps everything crisp-tender. ### Add aromatics briefly Add garlic, ginger and green onion whites and stir for 30 seconds until fragrant. ### Sauce and toss Return the shrimp, stir the sauce and pour it in. Toss for about a minute until the sauce thickens and turns glossy, then serve immediately. Recipe ## Healthy Shrimp Stir-Fry with Vegetables Chinese · Dinner · Dairy-Free · High-Protein Prep15 min Cook8 min Total23 min Servings4 Print recipe ### Ingredients - 1 lb (450 g) large shrimp, peeled and deveined - 1 tablespoon avocado oil or other neutral oil, divided - 1 red bell pepper, sliced - 1 cup (90 g) snap peas - 1 head broccoli, cut into small florets - 1 carrot, thinly sliced on the diagonal - 3 garlic cloves, minced - 1 tablespoon grated fresh ginger - 2 green onions, sliced - Sauce: 3 tablespoons reduced-sodium soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 tablespoon cornstarch, 1/3 cup (80 ml) water - Toasted sesame seeds, to serve ### Instructions 1. **Mix the sauce.** Whisk all the sauce ingredients together in a small bowl until the cornstarch dissolves. 2. **Sear the shrimp.** Pat the shrimp dry. Heat half the oil in a large wok or skillet over high heat. Add the shrimp in a single layer and cook for 1 minute per side, until pink. Transfer to a plate. 3. **Stir-fry the vegetables.** Add the remaining oil. Stir-fry the broccoli and carrot for 2 minutes, then add the bell pepper and snap peas and cook for 2 minutes more. 4. **Add aromatics.** Add the garlic, ginger and the white parts of the green onions and stir-fry for 30 seconds. 5. **Sauce and finish.** Return the shrimp to the pan, give the sauce a stir and pour it in. Toss for 1 minute, until glossy and thickened. Top with green onions and sesame seeds and serve over brown rice or cauliflower rice. ### Nutrition (estimated, per serving) 230Calories 28 gProtein 18 gCarbs 6 gFat 4 gFiber Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use. ## Tips for success - Prep everything before you start cooking; stir-frying moves very fast. - Cook the shrimp in batches if your pan is small so they sear rather than steam. - Take the shrimp out of the pan as soon as they turn pink; they finish cooking in the sauce. ## Troubleshooting - **The stir-fry is watery.** The pan was not hot enough or was overcrowded. Cook in batches and dry the vegetables and shrimp well. - **The shrimp is rubbery.** It was overcooked. Remove it as soon as it turns pink and let it finish in the sauce. - **The sauce is lumpy.** Whisk the cornstarch into cold liquid until fully dissolved, and stir the sauce again just before adding it. - **The garlic burns.** Add it later, lower the heat slightly, and keep it moving in the pan. ## Variations - **Chicken.** Use thinly sliced chicken breast and cook for 4 to 5 minutes until done. - **Spicy.** Add 1 teaspoon chili garlic sauce or sriracha to the sauce. - **Gluten-free.** Use tamari instead of soy sauce. ## What to serve with it Serve the stir-fry over brown rice, jasmine rice, cauliflower rice or soba noodles. Garnish with sesame seeds, green onions and a drizzle of chili oil if you like heat. For a takeout-style dinner, pair it with a bowl of miso soup, edamame or a crisp cucumber salad. ## Make ahead and storage Chop the vegetables and mix the sauce up to two days ahead and keep them in the fridge. Leftovers are best eaten within two days; reheat briefly in a hot pan so the shrimp does not toughen. Refrigerate leftovers for up to 2 days. Reheat briefly in a hot pan; shrimp toughens if reheated for too long. ## Is it healthy? Shrimp is very high in protein and low in calories and fat, making this stir-fry a lean, filling dinner. The vegetables add fiber and vitamins A and C. Soy sauce and oyster sauces can be high in sodium, so this recipe uses reduced-sodium soy sauce and a moderate amount of sauce overall. *Nutrition information is an estimate for general guidance only and is not medical or dietary advice.* ## Frequently asked questions ### Can I use frozen shrimp? Yes. Thaw it overnight in the fridge or in a bowl of cold water for 10 minutes, then pat it very dry. ### Why is my stir-fry watery? The pan was probably not hot enough, or it was overcrowded. Cook in batches over high heat. ### How do I know when shrimp is cooked? Shrimp turns pink and opaque and curls into a loose C shape. A tight O shape means it is overcooked. ### Can I use frozen vegetables? Yes. Add them straight from frozen and cook a little longer to evaporate the water. ### Can I make it spicy? Add chili garlic sauce, sriracha or dried chilies to the sauce. ### Can I use chicken instead? Yes. Use thinly sliced chicken breast and cook it through before adding the vegetables. ### What oil is best for stir-frying? Use an oil with a high smoke point, such as avocado, peanut or canola oil. ### Do I need a wok? No. A large heavy skillet works well. Just avoid overcrowding. ### How do I devein shrimp? Make a shallow cut along the back with a small knife and pull out the dark vein, or buy shrimp already deveined. ### Can I add cashews? Yes. Toasted cashews add crunch and pair well with shrimp. ### Is shrimp stir-fry gluten-free? It is if you use tamari and check that other sauces are gluten-free. ### How many calories are in this stir-fry? About 230 calories per serving, without rice. ### Can I make the sauce ahead? Yes. It keeps in the fridge for up to a week. Whisk before using. ## Final thoughts This healthy shrimp stir-fry with vegetables takes about 23 min from start to finish and serves 4\. It is dairy-free and high-protein, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our [dinner recipes](https://kitchenbylola.com/tag/dinner/) or the full [recipe index](https://kitchenbylola.com/recipe-index/). ## More recipes you might like - [Juicy Baked Chicken Breast](https://kitchenbylola.com/juicy-baked-chicken-breast/) - [Mediterranean Baked Cod with Tomatoes and Olives](https://kitchenbylola.com/baked-cod-tomatoes-olives/) - [Easy Chicken and Broccoli Stir-Fry](https://kitchenbylola.com/chicken-broccoli-stir-fry/)