Description
A quick and healthy shrimp stir fry packed with lean protein and colorful veggies, perfect for busy weeknights.
Ingredients
Scale
- 1 cup chicken stock
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon minced garlic
- Salt and ground black pepper to taste
- 3 tablespoons sesame oil
- 1 (16 ounce) package frozen stir-fry vegetables
- 20 uncooked medium shrimp, peeled and deveined
Instructions
- Gather all your ingredients.
- In a bowl, mix together the chicken stock, soy sauce, cornstarch, and minced garlic. Season with salt and pepper to taste.
- Heat the sesame oil in a large skillet over medium-high heat until it shimmers. Toss in the frozen stir-fry vegetables and cook for about 4 minutes.
- Add the shrimp to the skillet and cook for about 3 minutes or until they turn pink.
- Pour the chicken stock mixture into the skillet and cook until everything is coated and the sauce thickens, about 5 minutes more.
Notes
For extra flavor, add a splash of rice vinegar or a dash of chili flakes. Avoid overcrowding the skillet for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 140mg