Healthy Shrimp Stir-Fry
25 min
|
easy
|
low-fat,
Mediterranean diet
Recipe by Eunice
Introduction
This healthy shrimp stir-fry hits hard with garlic, tamari, sesame, and a pop of lime, so you get juicy shrimp and crisp peppers in a clean, glossy sauce with just a kiss of honey.
It is a weeknight power move, faster than delivery, one pan, gluten-free friendly, and the lemon pepper gives it a bright American twist that keeps it bold without the grease.
Ingredients (4 servings)
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Ingredients:
- 1 lb large fresh shrimp, peeled, deveined fresh shrimp 16 oz large
- 1 red bell pepper, thinly sliced red bell pepper 1 ct
- 1 green bell pepper, thinly sliced green bell pepper 1 ct
- 1 medium yellow onion, thinly sliced yellow onions 0.21 lb medium
- 3 cloves garlic, minced garlic 0.27 head
- 2 Tbsp tamari tamari 1 fl oz
- 1 Tbsp olive oil olive oil
- 1 tsp sesame oil sesame oil 0.17 fl oz
- 1 Tbsp freshly squeezed lime juice lime 0.5 ct (for freshly squeezed lime juice)
- 1 tsp honey honey 0.25 oz
- 1 tsp cornstarch cornstarch 0.1 oz
- ¼ tsp salt salt
- 1 tsp lemon pepper lemon pepper 0.15 oz
How to Make Healthy Shrimp Stir-Fry
-
Prep the shrimp
Pat the shrimp very dry with paper towels so they sear instead of steam.
Season with the salt and all the lemon pepper and let sit while you slice the veggies.
-
Slice the vegetables
Thinly slice the red bell pepper, green bell pepper, and onion into even strips so they cook at the same pace.
-
Whisk the sauce
In a small bowl whisk the tamari, lime juice, honey, cornstarch, and sesame oil until smooth with no cornstarch lumps.
-
Heat the pan
Set a large skillet or wok over high heat and let it get hot until a faint wisp of smoke shows.
Add the olive oil and swirl to coat the pan quickly.
-
Stir-fry the vegetables
Add the peppers and onion and cook, stirring, until edges are lightly charred but still crisp, about 2 to 3 minutes.
Push them to the edges of the pan to clear space for the shrimp.
-
Sear the shrimp
Add the shrimp in a single layer to the hot center and cook until just pink on the first side, about 60 to 90 seconds.
Flip and cook the second side for 45 to 60 seconds until barely opaque.
-
Add garlic and sauce
Add the minced garlic and toss for 20 to 30 seconds until fragrant so it does not burn.
Give the sauce a quick whisk and pour it into the pan, tossing everything until the glaze thickens and coats the shrimp and veggies, about 30 to 60 seconds.
-
Taste and finish
Taste and adjust with a splash of tamari for salt or a squeeze of lime for brightness if you like.
Serve immediately while the peppers are still snappy and the shrimp are juicy.
Substitutions
- Tamari -> Coconut aminos or low sodium soy sauce
- Coconut aminos keep it gluten free and bring a gentle sweetness that balances the lime while staying light, or use low sodium soy if gluten is not a concern for a slightly deeper savory note.
- Cornstarch -> Arrowroot starch
- Arrowroot thickens at a lower temperature and makes a shiny, light glaze that stays clear, perfect for a clean tasting stir fry.
- Honey -> Pure maple syrup
- Maple syrup adds a round, subtle caramel note that plays nicely with sesame and lime without making the sauce heavy.
Tips
- Dry shrimp are happy shrimp
- Moisture is the enemy of sear, so get them bone dry and you will get that quick bronzed edge without overcooking.
- High heat, short time
- Use serious heat and move fast so the peppers blister but stay crisp and the shrimp stay tender instead of rubbery.
- Sauce insurance
- Always whisk the cornstarch into the liquid before it hits the pan so the glaze turns silky instead of clumpy.
- Garlic timing
- Add garlic after the shrimp flip to keep it fragrant and golden rather than bitter and burnt.
- Pan choice matters
- A carbon steel or stainless skillet handles high heat like a champ, but a good nonstick works too if you avoid using metal utensils.
Nutrition Facts *
| Energy | 266 | kcal |
|---|---|---|
| Protein | 19 | g |
| Total Fat | 12 | g |
| Carbohydrates | 19 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the shrimp from turning rubbery?
- Cook them hot and fast, pull them the second they turn pink and just opaque in the center, and remember they keep cooking a bit off heat.
- My sauce came out thin, what happened?
- It needed another 15 to 30 seconds at a hard simmer for the cornstarch to activate, or your cornstarch ratio was off so next time level your teaspoon and whisk thoroughly before adding.
- The veggies turned soggy, how do I fix that?
- Preheat the pan until very hot, avoid crowding, and keep the veggies moving so they char on the edges without releasing too much water.
- Can I use frozen shrimp?
- Yes, thaw completely in the fridge, then press them dry between paper towels so they sear instead of steaming, and proceed as written.
- Is olive oil safe at this heat?
- Use regular or light olive oil here which has a higher smoke point than extra virgin, and if your oil smokes hard lower the heat slightly and keep things moving.
Serving Suggestions
This sings over hot jasmine rice or a pile of garlicky cauliflower rice, and a sprinkle of toasted sesame seeds or chopped cilantro gives it that final pop.
If you want a little New York attitude, hit it with chili flakes and an extra squeeze of lime at the table for a clean, spicy finish that wakes everything up.
More pairings:
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