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Shrimp stir fry with vegetables on a blue plate and a white plate.
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4.94 from 16 votes

Shrimp and Vegetable Stir Fry Recipe

This shrimp and vegetable stir fry recipe can be whipped up in minutes. Toss it with an easy stir fry sauce and serve it over a bed of rice.
Prep Time17 mins
Cook Time8 mins
Total Time25 mins
Course: Entrees
Cuisine: Chinese
Keyword: Healthy Dinner Recipes, Seafood Recipes
Servings: 4 Servings
Calories: 171kcal

Ingredients

  • 3 teaspoons avocado oil divided (See Note 1)
  • ¾ pounds large shrimp peeled & tails removed (See Note 2)
  • 1 tablespoon minced ginger
  • 1 medium zucchini cut into ¾-inch pieces (about 1 ½ cups)
  • 1 ½ cups snap peas trimmed
  • 1 red bell pepper cut into ¾-inch pieces
  • 3 garlic cloves minced

The Sauce:

  • 3 tablespoons soy sauce (See Note 3)
  • 2 teaspoons cornstarch
  • 3 tablespoons water
  • 1 tablespoon + 2 teaspoons agave nectar or honey if not vegan
  • 1 tablespoon oyster sauce (See Note 3)
  • 1 teaspoon sesame oil
  • ¾ teaspoon chili garlic sauce

Instructions

  • Heat 1 teaspoon avocado oil in a large nonstick skillet set over medium-high heat. Add the shrimp and cook, stirring, until just cooked through, about 1 minute. Transfer to a plate and set aside.
  • Add 1 teaspoon oil to the skillet and add the ginger. Cook for 30 seconds.
  • Add the zucchini and snap peas. Cook, stirring constantly, for 2 minutes. Add the last teaspoon of oil, along with the red bell pepper and garlic. Cook for 1 to 2 minutes, or until the vegetables are just tender. 
  • Add the shrimp and sauce to the pan, and stir to coat.
  • Remove from the heat. Serve the stir fry over rice.

The Sauce:

  • In a medium bowl, whisk together the soy sauce and cornstarch until the cornstarch is incorporated.
  • Add the water, agave nectar (or honey), oyster sauce, sesame oil and chili garlic sauce.

Video

Notes

Weight Watchers Points: 3 (Blue – Freestyle SmartPoints) / 4 (Green) / 3 (Purple)
Note 1: Use an oil with a high smoke point for stir frying. I usually use avocado oil, but canola is a good option, too. 
Note 2: I used large shrimp, often labeled as 31-35 (in other words, there are 31-35 shrimp per pound). Peel the shrimp and remove the tails.
Note 3: If sodium is a concern, use a low sodium soy sauce. For gluten free diets, substitute the soy sauce with tamari. Oyster sauce can also be found in a gluten free version (the regular version has gluten).
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1Cup Stir | Calories: 171kcal | Carbohydrates: 15.3g | Protein: 14.7g | Fat: 4.8g | Saturated Fat: 0.6g | Cholesterol: 93.8mg | Sodium: 1079.8mg | Fiber: 1.7g | Sugar: 9.6g