Best 2 Shrimp And Veggie Stir Fry Recipes

Embark on a culinary journey with our delectable shrimp and veggie stir-fry recipes, a symphony of flavors and textures that will tantalize your taste buds. These quick and easy dishes combine succulent shrimp with an array of vibrant vegetables, creating a delightful medley of colors and flavors. From the classic stir-fry with a savory sauce to a zesty lemon-herb variation, our recipes offer something for every palate.

In our first recipe, we'll guide you through creating a traditional stir-fry with a tantalizing blend of soy sauce, ginger, garlic, and oyster sauce. This classic dish is sure to become a weeknight favorite. Next, we'll introduce you to a refreshing lemon-herb stir-fry, where the bright flavors of lemon and herbs complement the shrimp and vegetables perfectly.

For those who love a bit of spice, our spicy Szechuan stir-fry is a must-try. With its fiery chili sauce and aromatic Szechuan peppercorns, this dish will set your taste buds ablaze. And if you're craving a healthier option, our low-carb stir-fry with cauliflower rice is a delicious and nutritious alternative to traditional rice.

With step-by-step instructions and helpful tips, our recipes ensure that even novice cooks can create restaurant-quality stir-fries at home. Get ready to explore a world of flavors and elevate your dinner table with our exceptional shrimp and veggie stir-fry recipes.

Check out the recipes below so you can choose the best recipe for yourself!

LOW-FAT SHRIMP AND VEGGIE STIR-FRY

Low-Fat Shrimp and Veggie Stir-Fry image

This is a wonderful, light stir-fry, perfect for low-carb diets. For those who aren't restricting carbs, this is wonderful atop brown rice or Asian rice noodles (and its still low-fat!!). You can alter the veggies according to taste, or what you have on hand.

Provided by Manda

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2/3 cup water
1/3 cup soy sauce
3 tablespoons white wine
2 tablespoons cornstarch
1/2-1 teaspoon powdered ginger or 1 1/2 teaspoons fresh grated ginger
1 teaspoon sesame oil
1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
4 cups broccoli florets, blanched
1 large red bell pepper, cut into strips
1 large yellow bell pepper, cut into strips
4 ounces snow peas
1 (15 ounce) can baby corn, nuggets drained
1 (8 ounce) can sliced water chestnuts, drained
4 scallions, sliced

Steps:

In bowl, blend water, soy sauce, wine, cornstarch, and ginger until smooth.
Set aside.
Heat oil in large wok or skillet over medium-high heat.
Stir fry garlic until softened, about 2 min.
Add shrimp and stir fry until pink, about 4 min.
Add broccoli, bell peppers, snow peas, corn, water chestnuts, and scallions.
Stir fry one minute, mixing well.
Stir sauce mixture to combine, pour over veggies.
Cook, stirring, over medium-low heat, 5-7 min.
,until sauce thickens and veggies are crisp-tender.

BEA'S SHRIMP AND GREEN VEGGIE STIR FRY WITH MUSHROOMS

Bea's Shrimp and Green Veggie Stir Fry With Mushrooms image

Make and share this Bea's Shrimp and Green Veggie Stir Fry With Mushrooms recipe from Food.com.

Provided by queenbeatrice

Categories One Dish Meal

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons vegetable oil
1 tablespoon ginger, minced, separated
4 garlic cloves, minced, separated
1/2 teaspoon onion salt, separated
1 lb shrimp, cooked, cleaned
2 stalks celery, sliced
1 cup broccoli, chopped
12 asparagus spears, broken off at soft spot, tallowy ends discarded
1 green pepper, chopped
2 cups mushrooms, sliced
4 large green onions, chopped, white and green parts separated
2 heads baby bok choy, chopped

Steps:

Using an electric wok at high setting, heat 2 tbsp oil, ½ tbsp ginger and 2 tbsp garlic, until sizzling.
Cook shrimp until heated through, drizzle with ¼ tsp onion salt. Set aside.
Clean wok and add 2 tbsp oil, ½ tbsp ginger and 2 tbsp garlic and bring to a sizzle at high heat.
Add celery, broccoli, asparagus and green pepper, cook for 5 minutes, stirring occasionally.
Toss in the mushrooms and white part of green onions and cook for 3 minutes.
Toss in the green part of green onion and the baby bok choy and ¼ tsp onion salt and cook for another 2 minutes.
Add cooked shrimp, toss and serve over rice or noodles or by itself.

Tips:

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your stir-fry.
Cut your vegetables into uniform pieces. This will help them cook evenly.
Marinate your shrimp. This will help to tenderize them and add flavor.
Use a hot wok or skillet. This will help to create a nice sear on the shrimp and vegetables.
Stir-fry in small batches. This will prevent the food from overcrowding and steaming.
Cook the shrimp and vegetables until they are just tender. Overcooking will make them tough.
Serve immediately. Stir-fry is best when served hot and fresh.

Conclusion:

Shrimp and veggie stir-fry is a quick, easy, and healthy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover vegetables. With a little planning and preparation, you can have a delicious and nutritious stir-fry on the table in no time.