Shrimp Stir Fry

25 minutes


serves 4

In my house my dad is usually the one to do the cooking, but when my mom cooks, she makes the best stir fry. This has become a staple meal that I have carried with me through college and my adult years. Stir fry can be made different ways depending on taste and serving sizes. My mom would whip this up in the kitchen and would often have it done before we were done with our homework. Simply changing the protein option would give us different meals throughout the week. 

The recipe we are sharing today is a quick, simple, healthy option that you can do at home and switch up the protein to “spice” things up during the week, or even just do vegetables. It’s all about what you have already in the house. Enjoy!

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Adjust Servings
1 lb of peeled deveined uncooked shrimp buy fresh
1 tbsp minced garlic
1 lb cooked vegetables (broccoli, carrots, an snap peas work best)
1 cup cooked brown rice
For Sauce
1/3 cup light brown sugar
3 tbsp low sodium soy sauce
1 tbsp sesame oil

Nutritional Information

6.7g Fat
171mg Cholesterol
646mg Sodium
60.5g Total Carbohydrate
4.4g Dietary Fiber
28.8g Protein



Make the stir fry sauce

In a small bowl whisk together the soy sauce, sesame oil, and brown sugar.
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Cook the shrimp (or whatever protein you choose)

Sauté the garlic and shrimp in a large pan, add salt and pepper. Cook 2 minutes a side, then remove shrimp.
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Cook the vegetables

Add a little olive oil to the pan and cook the vegetables.
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Mix together and simmer

Once vegetables are softened to your desired texture, add the shrimp and remaining sauce. Stir for about another 2-3 minutes.
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Serve with brown rice or on its own.
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*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there are a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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