Description
A delightful dish that combines fresh vegetables and succulent shrimp, all tossed in a savory sauce with crunchy cashews.
Ingredients
Scale
- 1 pound fresh shrimp, peeled and deveined
- 1 cup bell peppers, sliced (mixed colors: red, yellow, and green)
- 1 cup broccoli, cut into small florets
- 1 cup snap peas, trimmed
- 1/2 cup unsalted cashews
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon olive oil (for cooking)
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the Ingredients: Wash and chop your vegetables and ensure the shrimp is cleaned.
- Heat the Oil: In a large skillet or wok, heat the olive oil over medium-high heat. Add minced garlic and grated ginger, sauté for about 30 seconds.
- Cook the Shrimp: Add the shrimp in a single layer and cook for 2-3 minutes until pink and opaque.
- Stir-fry the Vegetables: Toss in the bell peppers, broccoli, and snap peas, stir-fry for 4-5 minutes until tender-crisp.
- Combine Shrimp and Sauce: Return shrimp to the skillet, pour in soy sauce and sesame oil, and cook for an additional 1-2 minutes.
- Add Cashews: Gently fold in the cashews and cook for another minute to warm them.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Swap shrimp for chicken, tofu, or tempeh for a different protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a skillet over medium heat.
- For freezing, place in a freezer-safe container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Shrimp, Vegetable, Stir Fry, Cashews, Quick Meal, Asian Cuisine