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Shrimp and Vegetable Stir-Fry

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 251kcal
Author: asclavijo

Ingredients

  • 3/4 cup chicken broth
  • 1/4 cup orange juice fresh squeezed
  • 2 Tbsp lime fresh squeezed
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sugar
  • 1 Tbsp peanut oil or vegetable oil
  • 1 pound large shrimp thawed and peeled and deveined
  • 3 cloves garlic minced
  • 1.5 cups broccoli chopped
  • 1 small onion chopped
  • 1 cup carrot chopped
  • 1 lb sugar snap peas
  • 4 cups steamed brown rice for serving (cook about 2dry) *not included in nutrition information*

Instructions

  • In a small bowl, whisk together broth, orange juice, soy sauce, cornstarch and sugar; set aside.
  • Heat oil in wok or large nonstick skillet over medium-high heat. Add shrimp and stir-fry for 2 minutes. Add half of garlic and stir-fry, about 2 more minutes. Transfer to plate.
  • Add vegetables and cook, stirring, until heated through, about 3 minutes. Stir sauce again and add to pan, stirring until thickened, about 2 minutes. Return shrimp to pan and toss to coat. Serve with rice.

Nutrition

Calories: 251kcal | Carbohydrates: 21g | Protein: 29g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 286mg | Sodium: 1584mg | Potassium: 651mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6825IU | Vitamin C: 119mg | Calcium: 255mg | Iron: 6mg