• Menu
  • Skip to right header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Before Header

You’ve got to move it move it!! Carpe Diem people. Get up, get out and get moving! You’ve got this!!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Organize. Create. Discover.

Header Left

website logo 365x120 1
  • About Brie
  • Blog
  • Organize
  • Create
    • Crock-Pot
    • Instant Pot
    • Air Fryer
    • Gluten-Free
    • Vegetarian
    • Pescetarian
    • Breakfast
    • Soup
    • Salad
    • Main
    • Side Dish
    • Dessert
  • Discover
  • Health
  • Search

Header Left

website logo 365x120 1
  • About Brie
  • Blog
  • Organize
  • Create
    • Crock-Pot
    • Instant Pot
    • Air Fryer
    • Gluten-Free
    • Vegetarian
    • Pescetarian
    • Breakfast
    • Soup
    • Salad
    • Main
    • Side Dish
    • Dessert
  • Discover
  • Health
  • Search
All PostsCreateGluten-FreeMainPescetarianRecipesHome / All Posts / Shrimp & Veggie Stir-Fry

Shrimp & Veggie Stir-Fry

disclosure: may contain affiliate links

June 7, 2018 By //  by Brie OCD Leave a Comment

shrimp & veggie stir fry

Calling all Pescetarians! This Shrimp & Veggie Stir-fry is so easy to make! It only takes a little over 20 minutes from start to finish so it’s the perfect dinner when you are short on time. It is low calorie, low fat and high in protein. It can easily be made gluten-free by using gluten-free hoisin sauce.

NUTRITION

This recipe is packed with nutrient rich shrimp. Shrimp is low calorie, high in protein and has been known to help reduce inflammation. Pair that with kale and spinach and you have a recipe that is bursting with protein, vitamins, antioxidants and minerals. This shrimp & veggie stir-fry has only 229 calories, 7g of carbs, 6g of fat and wait for it……. 82g of protein. DAAAAMMMNN GINA!!!

SERVE WITH

I serve this with regular ol minute white rice, however you can serve it over white or brown rice. If you are looking for a lower carb option, serve over Cauliflower Rice (click here for that recipe). Please note, the stats above do NOT include the rice.

I added zucchini and squash to my stir-fry but you can go crazy! Add whatever veggies tickle your fancy. Just make sure to adjust the other ratio’s accordingly.

LOVE STIR-FRY

The word stir-fry just sounds unhealthy doesn’t it? Well it isn’t if you make it yourself and stick to lean proteins, veggies and a small portion of complex carbs. I have been loving stir-fry because they are super easy and quick to make. Anything that I don’t have to slave over for hours is A-OK in my book!

Hope you enjoy this simple, healthy recipe as much as I do!

shrimp veggie stir fry ingredients

Products I love to use when making this dish:

Flexible Cutting Boards

Calphalon Knives

Calphalon Saute Pan

shrimp stir fry w. chopsticks
Print
Shrimp & Veggie Stir Fry
Prep Time
7 mins
Cook Time
15 mins
Total Time
22 mins
 
Course: Main Course
Cuisine: Chinese
Servings: 4 -6
Calories: 230 kcal
Ingredients
  • 1 lb peeled and deveined shrimp
  • 1 medium onion, diced
  • 1 green zucchini
  • 1 yellow squash zucchini
  • 3 cups baby spinach
  • 2 cups kale mix
  • 3 tsp toasted sesame oil
  • 1 tbsp minced garlic
  • 3 scallions, chopped
  • 1/2 cup reduced sodium chicken broth
  • 1 tbsp hoisin sauce
  • salt and pepper to taste
SERVE WITH
  • white/brown rice or cauliflower rice
Instructions
  1. heat 1 tsp toasted sesame oil over medium high heat in a skillet. add the shrimp and cook for about 3 minutes flipping halfway through. put shrimp aside in a small mixing bowl/plate. 

    stir fry saute shrimp
  2. heat 2 tsp of toasted sesame oil in skillet over medium heat. Add the garlic, onion, zucchini, squash and scallions. Cover and cook for about 3 minutes, stirring occasionally. 

    stir fry saute all the veggies
  3. add the kale and spinach to the skillet and cook for about another 2 minutes (until the kale/spinach start to wilt)

    stir fry add kale and spinach
  4. add the broth and cook for another 3 minutes or until the broth is almost 3/4 absorbed. 

  5. stir in the shrimp and the hoisin sauce and cook for another 1-2 minutes, stirring occasionally. 

    add shrimp and hoisin
  6. serve over white rice, brown rice or cauliflower rice and enjoy! 

    shrimp veggie stir fry final side view

Filed Under: All Posts, Create, Gluten-Free, Main, Pescetarian, Recipes Tagged With: 20 min recipes, asian stir-fry recipes, benefits of shrimp, benefits of spinach and kale, complex carbs, easy and delicious recipes, healthy and delicious recipes, healthy asian recipes, pescetarian recipes, pesceterian, shrimp stir-fry, stir-fry, stir-fry recipes, toasted sesame oil recipes

Previous Post: «lasagna final square Low Carb Lasagna
Next Post: Summer Berry Salad summer berry salad square»

Reader Interactions

 

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Recent Posts

  • Best NA Beers
  • Best Computer Bag for Women
  • Winc Wine Subscription: How it Works
  • How to Make a Mexican Mule
  • Fujitsu ix1500 Scanner Review

Enter your email to get healthy!

  • This field is for validation purposes and should be left unchanged.

Footer

Be The Best Version of You!

Health is wealth. Stay organized, eat healthy and live life to the fullest!

Recent Posts

  • Best NA Beers
  • Best Computer Bag for Women
  • Winc Wine Subscription: How it Works
  • How to Make a Mexican Mule
  • Fujitsu ix1500 Scanner Review

Site Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • About Brie
  • Blog
  • Organize
  • Create
  • Discover
  • Health
  • Search

Brie O.C.D. © Copyright 2018 · Privacy Policy · Log in