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Shrimp + Veggie Stir Fry

When you are in the mood for some Asian cuisine, all you need are some fresh veggies, shrimp and seasonings to make a quick, healthy and delicious meal! I love the crispiness of the vegetables. Hope you do, too!

Makes approximately 4 servings, 1 ¼ cup each


  • 16 oz bag frozen, peeled, deveined tail-off shrimp
  • 1 zucchini, cut into semi-circles
  • 1 medium carrot, sliced
  • 1 bell pepper, diced
  • 3 oz snow peas, sliced
  • 1 shallot, diced
  • 1 clove garlic, diced
  • 3 TBSP soy sauce
  • 1 tsp dry ginger
  • 1 tsp olive oil


  1. Cook shrimp in large skillet until pink. Remove from skillet and drain. Place on plate.
  2. In same skillet, heat small amount of olive oil.
  3. Add all veggies and stir frequently, approximately three minutes.
  4. Add shrimp, soy sauce and ginger to vegetable mixture.
  5. Continue to stir and cook until vegetables reach desired texture, approximately 3-5 minutes.
  6. Serve hot and enjoy!

Nutrition facts

Per Serving

calories: 137

carbohydrates: 6g

fiber: 2g

protein: 19g

fat: 1g

sugars: 4g

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


  • Katie Gutwald, RD moderator author
    1 year ago

    Thanks, Shelley! Let me know if you try it! Katie

  • Shelley, TheLongPointGirl moderator
    1 year ago

    Oh yum! I love stir fry’s!

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