This shrimp stir fry combines sautéed vegetables with succulent shrimp bathed in a sweet and tangy sauce.
Bursting with vibrant colors and flavors, this dish stands out for its nutritional value, offering a diverse range of vegetables while remaining relatively low in calories. The signature sauce, featuring classic Asian elements like soy sauce, ginger, honey (substituted with Splenda for a lighter touch), optional spice, garlic, and a thickening agent, ties everything together.
The process involves finely chopping vegetables, a brief sauté, and a quick-cook of the shrimp in the luscious sauce.
Why you should try Shrimp Stir Fry:
1. Quick and Easy: A swift preparation involving finely chopping vegetables, sautéing, and adding shrimp. Opting for pre-peeled and cleaned shrimp significantly cuts down on the prep time, making it an ideal quick dinner option.
2. Weight Watchers Friendly: With minimal oil and additional water or broth for sautéing, this recipe aligns well with Weight Watchers, offering a satisfying meal with fewer points. Enjoy it as a light dinner or pair it with ½ cup of cooked brown rice for a hearty lunch.
3. Asian Flavors, Simplified: Recreate the exotic Asian flavors effortlessly with simple ingredients, adding a new, delightful dish to your culinary repertoire.
Yield: 4 servings
Preparation Time: 15 minutes.
Cooking Time: 15 minutes
Serving size: 275 g.
Ingredients:
- 1 cup julienned onions, 160 g.
- 1 cup thinly sliced carrots,130 g.
- 1 cup snow peas, 150 g.
- 1 pound (about 450g) shrimp, peeled and deveined
- 1 tablespoon grated ginger
- 2 cloves garlic, crushed
- 1 teaspoon Stevia (or sweetener of choice)
- 1 tablespoon cornstarch
- 3 tablespoons dark soy sauce, reduced sodium
- 1 teaspoon oil
- Salt to taste (if needed)
Instructions:
Start by juliennening the onions, thinly slicing the carrots, and cleaning the snow peas. Peel off the outer shell of the shrimp, leaving the tail intact if desired. Make a shallow incision along the back of the shrimp to expose the vein. Lift the thin shell covering the vein and use a knife or toothpick to remove it. Rinse the shrimp under cold water, and they are ready for cooking.
In a small bowl, mix together the grated ginger, crushed garlic, Stevia, cornstarch, and dark soy sauce. Set aside.
Heat the oil in a wok or large skillet over medium-high heat. Add the onions, carrots, and snow peas. Sauté for about 3-4 minutes until the vegetables are slightly tender but still crisp.
Add the cleaned shrimp to the vegetables and continue cooking for an additional 3-4 minutes until the shrimp turn pink and opaque.
Pour the prepared sauce over the shrimp and vegetables. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens.
Taste the stir fry and add salt if necessary. Remember that the soy sauce already contains salt, so adjust accordingly.
Once the shrimp are cooked through, and the vegetables are tender, remove the stir fry from heat. Serve it hot.
Variations and Substitutions:
1. Incorporate variety into this recipe with additional vegetables like soybean sprouts, zucchini, asparagus, mushrooms, or any preferred choice.
2. For a more substantial change, add rice noodles to transform it into a delectable Lo Mein, rich in vegetables.
3. Enhance the sauce by introducing oyster sauce mixed with lime juice for an extra layer of flavor.
Tips and Tricks Section for Making Shrimp Stir Fry:
1. Choose Fresh Shrimp: Opt for fresh, peeled, and cleaned shrimp to save time.
2. To devein shrimp, begin by peeling off the outer shell, leaving the tail intact if desired. Make a shallow incision along the back of the shrimp to expose the vein. Lift the thin shell covering the vein and use a knife or toothpick to remove it. Rinse the shrimp under cold water, and they are ready for cooking. This process ensures a cleaner presentation and enhances the overall quality of the shrimp
3. Perfectly Sauté Vegetables: Sauté onions and vegetables in a quarter cup of liquid to achieve a light cook before introducing the sauce.
4. Add the sauce along with the shrimp; within 4 minutes, the sauce thickens, and the shrimp cook perfectly. Turn off the heat promptly to prevent overcooking, as shrimp texture begins to deteriorate after 6 minutes.
Related Recipes
WW Points
Onion 0 points
Carrots 0 points
Snow peas 0 points
Uncooked shrimp 0 points
Fresh ginger 0 points
Garlic 0 points
Stevia leaf herbal extract 0 points
Cornstarch 0 points
Soy sauce 0 points
Olive oil 1 point
Shrimp Stir Fry
Ingredients
- 1 cup julienned onions, 160 g.
- 1 cup thinly sliced carrots,130 g.
- 1 cup snow peas, 150 g.
- 1 pound (about 450g) shrimp, peeled and deveined
- 1 tablespoon grated ginger
- 2 cloves garlic, crushed
- 1 teaspoon Stevia (or sweetener of choice)
- 1 tablespoon cornstarch
- 3 tablespoons dark soy sauce, reduced sodium
- 1 teaspoon oil
- Salt to taste (if needed)
Instructions
- Start by juliennening the onions, thinly slicing the carrots, and cleaning the snow peas. Peel off the outer shell of the shrimp, leaving the tail intact if desired. Make a shallow incision along the back of the shrimp to expose the vein. Lift the thin shell covering the vein and use a knife or toothpick to remove it. Rinse the shrimp under cold water, and they are ready for cooking.
- In a small bowl, mix together the grated ginger, crushed garlic, Stevia, cornstarch, and dark soy sauce. Set aside.
- Heat the oil in a wok or large skillet over medium-high heat. Add the onions, carrots, and snow peas. Sauté for about 3-4 minutes until the vegetables are slightly tender but still crisp.
- Add the cleaned shrimp to the vegetables and continue cooking for an additional 3-4 minutes until the shrimp turn pink and opaque.
- Pour the prepared sauce over the shrimp and vegetables. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens.
- Taste the stir fry and add salt if necessary. Remember that the soy sauce already contains salt, so adjust accordingly.
- Once the shrimp are cooked through, and the vegetables are tender, remove the stir fry from heat. Serve it hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
