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Shrimp and Vegetable Stir-Fry

Chinese
Lunch
Under 30 minutes
30 min
2 x servings
Shrimp and Vegetable Stir-Fry

Prepare all ingredients: peel and devein shrimp, chop vegetables, and mince garlic. Heat your wok or frying pan on medium-high before starting to cook.

Ingredients:

Shrimp
150 grams
Broccoli
100 grams
Bell pepper
50 grams
Carrot
50 grams
Garlic
5 grams
Soy sauce
30 ml
Olive oil
10 grams
Cilantro
5 grams
1

Cook the Shrimp and Vegetables

Shrimp
150 grams
Broccoli
100 grams
Bell pepper
50 grams
Carrot
50 grams
Garlic
5 grams

In a hot wok or frying pan, add olive oil. Once the oil is shimmering, add the garlic and sauté for about 30 seconds until fragrant. Then, add the shrimp, broccoli, bell pepper, and carrot. Stir-fry for 5-7 minutes until shrimp is cooked through and vegetables are tender-crisp.

2

Add Sauce and Finish Cooking

Soy sauce
30 ml
Olive oil
10 grams

Pour the soy sauce over the cooked shrimp and vegetables. Stir well to combine and cook for an additional 2 minutes to heat through and allow flavors to meld.

3

Garnish and Serve

Cilantro
5 grams

Remove the stir-fry from heat. Transfer to a plate and sprinkle with freshly chopped cilantro before serving.

4

Enjoy!

Serve the stir-fry hot, garnished with cilantro, and enjoy over a bed of rice or noodles. Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat before serving.

Nutrition Facts

2 x servings
Serving size200 grams
Amount per servingCalories
175
% Daily Value*
Total Fat6grams9.0%
Saturated Fat1grams5.0%
Cholesterol110mg
Sodium400mg17.0%
Total Carbohydrates18grams6.0%
Fibers3grams9.0%
Total Sugars2grams
Protein15grams
Vitamin A450mcg56.0%
Vitamin C20mg24.0%
Calcium30mg3.0%
Iron1mg8.0%
Magnesium40mg11.0%
Potassium475mg10.0%
Selenium15mcg27.0%

The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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