Healthy Shrimp Stir-Fry
25 min
|
easy
|
high-protein,
low-fat,
Mediterranean diet,
pescatarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 10 min | 25 min |
Introduction
This healthy shrimp stir-fry is fresh, colorful, and full of bright flavor without feeling heavy.
Crisp bell peppers, tender shrimp, and a light tamari-lime sauce come together in just minutes on a busy weeknight.
It is perfect for a quick weeknight dinner, light meal prep, or a better-than-takeout option at home.
Ingredients (4 servings)
Ingredients:
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How to Make Healthy Shrimp Stir-Fry
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Prep the vegetables and aromatics
Thinly slice the red bell pepper, green bell pepper, and onion into similar size strips for even cooking.
Mince the garlic and keep it near the stove so you can add it quickly without burning it.
-
Season the shrimp
Pat the shrimp dry with paper towels so they sear nicely instead of steaming.
Sprinkle the shrimp with the salt and lemon pepper and toss until evenly coated.
-
Mix the stir-fry sauce
In a small bowl whisk together the tamari, lime juice, honey, sesame oil, and cornstarch until smooth.
Add two tablespoons of water and whisk again so the sauce is thin enough to pour easily.
-
Sear the shrimp
Heat a large nonstick skillet or wok over medium-high heat until very hot.
Add the olive oil and swirl to coat the pan in a thin layer.
Place the shrimp in a single layer and cook for about two minutes until the bottoms turn pink and opaque.
Flip the shrimp and cook one more minute, then transfer them to a plate so they do not overcook.
-
Stir-fry the vegetables
Return the pan to medium-high heat and add the sliced onion and bell peppers.
Cook, stirring often, for three to five minutes until the vegetables are crisp-tender with some charred edges.
Add the minced garlic and cook for thirty seconds until fragrant, stirring constantly so it does not burn.
-
Finish the stir-fry
Give the sauce a quick stir, then pour it into the hot pan with the vegetables.
Cook for one to two minutes, stirring, until the sauce bubbles and slightly thickens.
Return the shrimp and any juices to the pan and toss until everything is evenly coated and heated through.
Taste and adjust the seasoning with a pinch more salt or lime juice if you like extra brightness.
Substitutions
- Tamari -> low-sodium soy sauce
- Use low-sodium soy sauce in place of tamari if that is what you keep on hand. The flavor stays savory and salty, though it may taste a little less rich than tamari.
- Honey -> maple syrup
- Swap maple syrup for the honey if you prefer a deeper, caramel-like sweetness or avoid honey. The sauce will still thicken nicely and the stir-fry keeps its light, bright feel.
- Olive oil -> avocado oil
- Avocado oil works well instead of olive oil because it tolerates high heat and has a very neutral taste. The shrimp will sear beautifully without adding any strong extra flavor.
Tips
- Use very dry shrimp
- Moisture on the shrimp makes them steam and turn soft instead of getting that nice seared edge. Pat them dry right before they hit the hot pan for the best texture.
- Do not overcrowd the pan
- If the shrimp are piled on top of each other, the pan temperature drops and they cook unevenly. Cook them in two batches if your pan feels tight so each piece touches the surface.
- Keep the vegetables slightly crisp
- Stop cooking the peppers and onion while they still have a bit of bite and some char. That texture contrast makes the stir-fry feel fresh and keeps the colors bright.
- Stir the sauce again before adding
- Cornstarch sinks to the bottom of the bowl as it sits and can cause lumps in the pan. A quick whisk right before pouring gives you a smooth, glossy sauce.
- Prep everything before you start cooking
- Stir-fry moves fast, so have all of your ingredients measured, sliced, and within reach before you turn on the heat. That way you can focus on stirring and timing instead of chopping at the stove.
Nutrition Facts *
| Energy | 204 | kcal |
|---|---|---|
| Protein | 25 | g |
| Total Fat | 7 | g |
| Carbohydrates | 11 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the shrimp from turning rubbery?
- Rubbery shrimp almost always mean they were cooked too long or over very low heat. Use medium-high heat and pull them from the pan as soon as they curl and turn opaque.
- Can I use frozen shrimp for this stir-fry?
- Yes, frozen shrimp work great as long as you thaw them fully in the fridge or under cold running water. Dry them very well before seasoning so they still brown nicely in the pan.
- What if my sauce is too thick or too thin?
- If the sauce turns too thick, splash in a tablespoon of water at a time while stirring. If it feels too thin, let it bubble for another minute or two until it reduces slightly.
- Can I add other vegetables to this recipe?
- You can toss in quick-cooking vegetables like snap peas, thin carrot matchsticks, or small broccoli florets. Add harder vegetables first so they soften slightly before the shrimp and sauce go into the pan.
Serving Suggestions
This colorful shrimp stir-fry makes an easy weeknight dinner that still feels special.
Serve it over brown rice, jasmine rice, or cauliflower rice to soak up every drop of the tangy sauce.
For a little heat and crunch, top each bowl with sliced green onion, toasted sesame seeds, or chili flakes.
More pairings:
Reviews
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Mary Brown, Phoenix: So fresh, quick, and flavorful. Sauce is perfect 😋🦐
: Happy it hit the mark, Mary! That tamari-lime sauce with the seared shrimp and peppers is such a fast weeknight win 😋
Made this recipe? How did it go?
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