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shrimp stir fry w. chopsticks

Shrimp & Veggie Stir Fry

Course Main Course
Cuisine Chinese
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 4 -6
Calories 230 kcal


  • 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


  • white/brown rice or cauliflower rice


  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