Shrimp and Vegetable Stir Fry Recipe
Let’s be real—this Shrimp and Vegetable Stir Fry is your answer to “I want dinner, but I refuse to suffer for it.” The vegan shrimp brings that juicy, umami bite, while colorful veggies make you feel like you’re eating rainbows with chopsticks. It’s fast, flavorful, and perfectly balanced—kind of like your sarcasm and charm. The glossy soy-ginger sauce clings to every bite, making this a takeout-level miracle you’ll actually brag about cooking. Bonus? It’s ready before you can text your ex “I’m hungry.” Healthy, delicious, and drama-free—unlike most of our life choices.
Shrimp and Vegetable Stir Fry Recipe
A quick, colorful vegan stir fry with plant-based shrimp, crisp vegetables, and a tangy soy-ginger glaze that’s as satisfying as it is easy.
Ingredients
Method
- Heat sesame oil in a wok over medium-high heat.
- Add minced garlic and ginger, sauté until fragrant and golden.
- Toss in vegan shrimp and stir-fry for 3–4 minutes until lightly browned.
- Add broccoli, bell peppers, carrots, and snap peas.
- Stir-fry for 5–6 minutes, keeping veggies crisp and bright.
- Whisk together soy sauce, vinegar, maple syrup, and cornstarch slurry in a bowl.
- Pour the sauce into the wok and toss to coat everything evenly.
- Cook for 2–3 minutes until the sauce thickens and glazes beautifully.
- Sprinkle chili flakes for a hint of heat.
- Garnish with sesame seeds and green onions before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 42%
- Iron: 13%
- Vitamin A: 18%
- Magnesium: 10%
- Calcium: 8%
Additional Notes / Tips
- Don’t overcook your veggies—they like a little crunch and dignity.
- Swap soy sauce for tamari if you’re going gluten-free.
- Add pineapple chunks if you want a sweet twist.
- Serve over jasmine rice or noodles for a complete meal.
- A splash of lime at the end? Chef’s kiss.
