Shrimp and Vegetable Stir-Fry Recipe

Shrimp and vegetable stir-fry is one of the fastest high-protein dinners you can cook, taking just 15 minutes from prep to plate. Large shrimp are seasoned and seared over blistering heat alongside a colorful mix of vegetables in a light garlic-ginger sauce. Each serving delivers 31g of protein with only 10g of carbs, making this a standout gluten-free, low-carb Chinese-inspired dinner.

Ingredients

Shrimp and Marinade

• 500g large shrimp (16/20 count), peeled and deveined
• 1 tbsp gluten-free tamari
• 1 tsp sesame oil
• 1/2 tsp garlic powder

Stir-Fry Sauce

• 3 tbsp gluten-free tamari
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp cornstarch
• 1/4 tsp sugar
• 3 tbsp water

Stir-Fry

• 200g broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 150g snap peas, strings removed
• 100g shiitake mushrooms, sliced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp neutral oil
• 2 spring onions, sliced
• 1 tsp sesame seeds

Instructions

1. Pat shrimp completely dry with paper towels. Toss with tamari, sesame oil, and garlic powder. Marinate for 5 minutes.
2. Whisk sauce ingredients together in a small bowl and set aside.
3. Blanch broccoli in boiling water for 90 seconds. Drain and set aside.
4. Heat 1 tbsp oil in a wok or large skillet over high heat until smoking. Add shrimp in a single layer. Cook for 1.5-2 minutes per side until pink and just curled. Remove and set aside — do not overcook.
5. Add remaining 1 tbsp oil. Add garlic and ginger. Stir-fry for 30 seconds.
6. Add bell peppers and snap peas. Stir-fry for 2 minutes until slightly charred but still crisp.
7. Add mushrooms and broccoli. Toss for 1 minute.
8. Pour sauce over the vegetables. Toss for 30 seconds until sauce thickens.
9. Return shrimp to the wok. Toss for 30 seconds to coat.
10. Serve immediately, garnished with spring onions and sesame seeds.

Tips & Variations

• The single most important rule in shrimp stir-fry: dry the shrimp and keep the wok at maximum heat. Wet shrimp steam instead of sear and release water that makes the sauce watery.
• Frozen shrimp works perfectly; thaw in cold running water for 5 minutes, then pat very dry.
• Add 1/2 tsp chili flakes or a drizzle of chili oil for heat.
• Substitute snap peas with snow peas, baby bok choy, or asparagus.
• Serve over cauliflower rice for a fully low-carb meal, or alongside steamed jasmine rice for extra carbs.

Nutrition Breakdown

Calories: 277 kcal

Protein: 31.1g

Fat: 9.7g

Carbs: 18.5g

Fiber: 4.5g

Track It with Nutrify

Tracking shrimp and vegetable stir-fry is easy with Nutrify's AI-powered food scanner. Just snap a photo of your plate and get instant calorie and macro data. Download Nutrify to start tracking smarter.