Shrimp Veggie Stir Fry
Happy Monday everyone! It’s the day to have your fridge stocked and meals ready to be planned if you did not meal prep. This Shrimp Veggie Stir Fry is a super quick and really flavorful meal for a healthy weeknight dinner.
A stir fry is a dish prepared at a hot temperature and quickly. Which means it makes for a quick weeknight dinner recipe. Shrimp are one of those proteins that are very versatile and quick to cook. Since shrimp are lean and small that means they will cook pretty fast. Also makes them a healthy option. There are loads of varieties of shrimp as well. I personally recommend Wild Caught. When it comes to proteins spend the extra dollar or 2. It will make a better health impact on your body and the health of your family. I purchase the Trader Joe’s Frozen Argentinian Wild Caught Pink Shrimp. These shrimp are jammed packed with flavors.
Loading up on the veggies for the shrimp veggie stir fry helps to enhance the dishes flavor and health. I used vegetables like mushrooms, bean sprouts, broccoli, shallots, and red bell peppers. Bean sprouts are a totally under-rated vegetable. They offer so much texture and flavor. When cooking a stir fry, especially one with Asian flavors adding bean sprouts is a must for me.
Adding mushrooms and broccoli add texture, and flavor. They create more of a hearty meal feel to the easy weeknight recipe. Of course you can add any vegetables you want to this.
Shrimp Veggie Stir Fry
- 1 lb Shrimp de-frosted, peeled and de-veined
- 1 head Broccoli Florets
- 2 cups Mushrooms sliced
- 2 Shallot minced
- 1/2 cup Red Bell Pepper small dice
- 1 Garlic Clove minced
- 1 bag Bean Sprouts
- 2 TBLS Sesame Oil
- 1/4 cup Soy Sauce, Tamari, or Shoyu
- Salt and Pepper to Taste
1. In a large skillet heat the sesame oil. Once hot carefully add the broccoli, shallots, garlic, and mushrooms. Season with a pinch of salt. Let this cook for 2-3 minutes on medium/high, stirring occasionally.
2. Season lightly the de-frosted shrimp with salt and pepper. Now add the shrimp, red bell pepper and bean sprouts. Allow this all to cook for 5-7 minutes. Stirring occasionally and season with a dash or 2 of pepper.
3. Lower the heat to low and add the soy sauce. Stir all the ingredients together. Turn the heat back on high after stirring and allow is all to cook for another 5 minutes or until the soy sauce has been mostly absorbed and the shrimp are fully cooked.
Serve and enjoy!