Stir-Fried Shrimp & Summer Vegetables

Succulent shrimp stir-fried with crisp bell peppers, zucchini, and carrots in a light, savory low-sodium sauce, served over fluffy brown rice. A quick and colorful meal that's bursting with flavor.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $4.14/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Low-FODMAP
• Low-Calorie
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat

Tags

• stir-fry
• quick
• healthy
• savory
• fresh

Ingredients

• 1 pound shrimp (peeled and deveined)
• 2 tablespoon low-sodium tamari
• 1 tablespoon rice vinegar
• 1 tablespoon garlic-infused olive oil
• 1 teaspoon fresh ginger (grated)
• 0.5 teaspoon red pepper flakes
• 0.5 green bell pepper (thinly sliced)
• 1 zucchini (medium, thinly sliced into half-moons)
• 1 carrot (large, julienned)
• 4 cup brown rice (cooked)
• 2 tablespoon scallion (thinly sliced green parts)
• 1 tablespoon sesame seeds

Instructions

1. In a small bowl, whisk together the low-sodium tamari, rice vinegar, grated fresh ginger, and red pepper flakes (if using). Set aside.
2. Heat 1/2 tablespoon of the garlic-infused olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the pan and set aside.
3. Add the remaining 1/2 tablespoon garlic-infused olive oil to the same skillet. Add the green bell pepper, zucchini, and carrot. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. Return the cooked shrimp to the skillet with the vegetables. Pour the sauce over everything and toss to coat. Cook for 1-2 minutes until the sauce has slightly thickened.
5. Divide the cooked brown rice among four serving bowls. Top with the shrimp and vegetable stir-fry. Garnish with thinly sliced green parts of scallion and sesame seeds before serving.

Notes

For best texture, reheat individual portions in a hot skillet for a few minutes until warmed through.

Nutrition (per serving)

• Calories: 387
• Protein: 27.1 g
• Carbohydrates: 56.5 g
• Fat: 6.7 g
• Fiber: 3 g
• Sodium: 553 mg
• Saturated Fat: 1 g
• Sugar: 3.8 g
• Cholesterol: 160 mg