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High Protein Shrimp Stir Fry

High Protein Shrimp Stir Fry

High Protein Shrimp Stir Fry is your new go-to for a quick, healthy, and incredibly flavorful meal that’s as delicious as it is good for you. This recipe delivers a satisfying punch of protein and vibrant vegetables tailored for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1.5 lbs large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
For the Stir Fry
  • 1 tablespoon sesame oil
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 cup broccoli florets
  • 1 cup snap peas, trimmed
  • 1/2 cup sliced carrots
For the Sauce
  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup chicken broth (or vegetable broth)
  • 2 tablespoons honey (or maple syrup for vegan option)
  • 1 tablespoon cornstarch (or arrowroot starch)
  • 1 teaspoon sriracha (optional, for heat)
  • 1 teaspoon rice vinegar
For Serving (Optional)
  • Cooked brown rice or quinoa
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Equipment

  • Medium Bowl
  • Small bowl or liquid measuring cup
  • Large skillet or wok
  • Plate (optional)
  • Airtight container (for storage)
  • Freezer-safe containers or bags (for freezing)

Method
 

  1. In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, garlic powder, onion powder, black pepper, and salt. Ensure each shrimp is lightly coated. Set aside.
    1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 1.5 lbs large shrimp, peeled and deveined
  2. In a small bowl or liquid measuring cup, whisk together the soy sauce, chicken broth, honey, cornstarch, sriracha (if using), and rice vinegar until the cornstarch is fully dissolved. This will form your flavorful sauce.
    1/2 cup low-sodium soy sauce (or tamari for gluten-free), 1/4 cup chicken broth (or vegetable broth), 2 tablespoons honey (or maple syrup for vegan option), 1 tablespoon cornstarch (or arrowroot starch), 1 teaspoon sriracha (optional, for heat), 1 teaspoon rice vinegar
  3. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the thinly sliced yellow onion and cook for 2-3 minutes until it begins to soften.
    1 tablespoon sesame oil, 1 medium yellow onion, thinly sliced
  4. Add the minced garlic and grated ginger to the skillet and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
    2 cloves garlic, minced, 1 inch ginger, grated
  5. Add the sliced red and yellow bell peppers, broccoli florets, snap peas, and sliced carrots to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp. You want them to retain their vibrant color and a slight bite.
    1 cup broccoli florets, 1 cup snap peas, trimmed, 1/2 cup sliced carrots
  6. Push the vegetables to one side of the skillet or temporarily remove them to a plate. Add the seasoned shrimp to the empty side of the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
    1.5 lbs large shrimp, peeled and deveined
  7. Return the vegetables to the skillet with the shrimp (if removed). Give the prepared stir fry sauce a quick whisk to ensure the cornstarch hasn't settled. Pour the sauce over the shrimp and vegetables.
  8. Stir everything together and cook for another 1-2 minutes, or until the sauce has thickened and coats the ingredients beautifully.
  9. Serve the High Protein Shrimp Stir Fry immediately over cooked brown rice or quinoa, if desired. Garnish with sesame seeds and chopped green onions for extra flavor and visual appeal.
    Cooked brown rice or quinoa, Sesame seeds, for garnish, Chopped green onions, for garnish

Notes

To store leftovers, cool completely, transfer to an airtight container, and refrigerate for up to 3-4 days. Reheat on the stovetop for best results. Can also be frozen for up to 2-3 months.