Garlic Shrimp Stir Fry is one of the easiest meals that is packed with so many delicious veggies and shrimp. Glazed in the most amazing garlic sauce, this will become an instant favorite! 

Garlic Shrimp Stir Fry

Phew! It has been a busy last couple of weeks and it feels so good to be back to blogging. I took a week off to go on a trip with the hubby just the two of us to the Eastern Carribean and it was AWESOME! It is amazing what a week off of sun and relaxation can do for one’s soul. Highlights of the trip included bobsledding in the Jamaican jungle, swimming with the stingrays, and taking a lot of naps on the beach. It was such a great time.

It is always busy catching up from missing a week and coming back from a trip makes you want to get back on the healthy eating bandwagon. Sometimes I feel like we get in a rut of chicken and veggies so it so nice to have a delicious and healthy meal that has such amazing flavor like this one.

This was easily one of the best healthy meals that I have had. You guys will LOVE the garlic sauce on top of the veggies and shrimp. This was so flavorful and so good for you! I know that this is one that you will make again and again for your family!

Try This Next Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

Shrimp Stir Fry Ingredients:

• Soy Sauce: Brings in an a sweet and tasty asian flavor.
• Garlic Cloves: Garlic just goes with everything!
• Sesame Oil: One of my favorite touches for
• Brown Sugar: Add sweetness to your sauce with this brown sugar.
• Shrimp: Large, peeled and deveined is best.
• Red Bell Pepper:  Chop into squares or slices depending on your preference.
• Carrots: Shredded
• Cornstarch: Coats and thickens the sauce.
• Broccoli Florets: Fresh is better than frozen if possible. They will cook up nicely and have a crisp texture.
• Sugar Snap Peas: These are so good to add in and I love the flavor and texture with the vegetables all combined.
• Green Onions: For garnish when ready to serve.

How do you make Shrimp Stir Fry?

This meal is so easy to make and is ready in under 30 minutes. You start by mixing the soy sauce, sesame oil, brown sugar, and garlic. Add the shrimp and peppers to a wok or medium sized skillet and pour the sauce on top. Cook for 1-2 minutes and then add the broccoli and sugar snap peas with the chicken broth-cornstarch mixture. Cover and let cook and thicken 2-3 minutes or until the veggies are tender.

• Whisk sauce together: In a small bowl whisk together the soy sauce, garlic, brown sugar, and sesame oil.
• Mix together: In a medium-sized skillet over medium-high heat add the shrimp, peppers, and carrots and pour the sauce on top.
• Cook shrimp: Cook for about 2-3 minutes or until shrimp is pink.
• Whisk together: Whisk the chicken broth and cornstarch in a small bowl and add it to the skillet with the broccoli and sugar snap peas.
• Stir and cook: Stir until incorporated and then cover and cook 3-5 minutes or until broccoli is tender and the sauce has thickened.
• Serve: with chopped green onions and serve over rice if desired.

Do I need to leave the tails on the shrimp?

Nope! Some actually prefer to eat the tails, but you can cook the shrimp to your families preference with or without the tails.

More stir-fry recipes that you are going to love:

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Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

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Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.

This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.

 

Cook’s notes

I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.

You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.

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Popular Recipe Shrimp Tomato & Avocado Salad Stacks

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Description

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

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For the sauce

For the rest

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1. Preheat the oven to 200 C / 400 F.
2. Mix together the sauce in a small bowl and set aside.
3. Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
4. Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
5. Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
6. Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.

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Nutrition

• Serving Size:
• Calories: 403
• Sugar: 4.4 g
• Sodium: 458.2 mg
• Fat: 22.2 g
• Saturated Fat: 3.4 g
• Carbohydrates: 14.8 g
• Fiber: 5.5 g
• Protein: 41.7 g
• Cholesterol: 82.9 mg

Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto

 

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