Yep! It’s Fish Tuesday and time for a simple Shrimp & Vegetable Stir Fry! We love to eat shrimp here in my household and this Shrimp & Vegetable Stir Fry recipe is flavorful, light and tasty. What’s not to love?! I buy the frozen shrimp at Trader Joe’s for $6.99 per bag and always have at least two bags in my freezer for a quick and easy recipe like this Shrimp & Vegetable Stir Fry. The crisp tender vegetables combined with the juicy and succulent shrimp makes every bite a healthy treat.
It’s time to recognize that we really are what we eat. I know we all love the yummy mouthwatering stuff like pizza, cheese, bread, pasta and so much more but it’s time to make changes in our diet and remind ourselves to eat in moderation the stuff that’s not so great for our systems.
Celebrate being healthy!
Ali in the Valley
Photo by: Ali
5 from 1 vote
Shrimp & Vegetable Stir Fry
Shrimp Stir Fry
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Author: Alison Ball
2 tablespoons cornstarch
3/4 cup cold water
2 tablespoons reduced-sodium soy sauce or amino acids
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 cups fresh broccoli florets
2 tablespoons olive oil
1 medium sweet red pepper julienned
3 green onions chopped
1 pound uncooked medium shrimp peeled and deveined
1 cup frozen stir-fry vegetable blend thawed
3 garlic cloves minced
1/4 cup chopped peanuts optional
In a small bowl, combine cornstarch and water until smooth. Stir in soy sauce, garlic powder and ginger; set aside.
In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender.
Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer.
Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.