Shrimp Stir-Fry – 21 Day Fix Approved
Making stir-fry is a quick and easy way to make good use of a fridge full of veggies. Our version can be prepared in under 30 minutes start to finish and includes fresh broccoli, mushrooms, bell pepper, and snow peas. Adding shrimp to aromatics like ginger, red onions, and garlic makes for a savory delicious meal that can me made any day of the week.
Tip: Serve with ½ cup cooked brown rice if desired (adds 109 calories).
Servings 4 Servings, About 1½ Cups Each: Portion Fix Containers: 1 Red, 1 Green, 1 tsp.
- 1 Tbsp olive oil
- 2 medium red onions sliced in wedges
- 1 Tbls. minced garlic
- 1 Tbls. minced ginger
- ¾ cup broccoli florets
- 1/4 Tbsp reduced-sodium soy sauce
- 1 Tsp rice vinegar
- 4 Tbsp low sodium organic chicken broth divided use
- 3 cups mushrooms cut in half
- 1 yellow bell pepper cut into cubes
- ½ cup sliced water chestnuts drained
- 2½ cups snow peas trimmed
- 2 lb cooked shrimp peeled, deveined
- 1 Tbls. Cornstarch
Heat oil in medium saucepan over medium-high heat.
Add onions; cook, stirring frequently, for 4 to 5 minutes, or until onions are translucent.
Add garlic, ginger, and broccoli; cook, stirring frequently, for 1 minute.
Add soy sauce, vinegar, and 2 Tbsp. chicken broth; cook, stirring frequently, for 1 to 2 minutes.
Add mushrooms, bell pepper, water chestnuts. Mix remaining 2 Tbsp. broth mixed with cornstarch until a slurry is made. Add to pan and stirring frequently, for 2 to 3 minutes.
Add snow peas and shrimp; cook, stirring frequently, for 2 to 3 minutes, or until vegetables are tender-crisp and shrimp is warmed through.
Serve over Jasmine or Cauliflower Rice
Nutritional Information (per serving):
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 173 mg
Carbohydrates: 19 g
Fiber: 4 g
Sugars: 5 g
Protein: 28 g