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Healthy Shrimp Stir Fry with Veggies is a low calorie dinner recipe that's healthy, flavorful and easy to make. Made in under 30 minutes, low in calories and gluten free!
Many of my clients in my weight loss program for women over 35 tell me they need a recipe to follow to make their meals and I always encourage them to break free of the dieter's mindset. Get back to nutrition basics and create a way of eating that works for them vs. tells them what to do.
We tend to let our brains overcomplicate things and get in the way of what we want. Truth is, we can learn how throw together, easy and lighter meals if we just have a little patience and accept that it's a learning process.
Stir fries are our favorite dinners to make! In fact, this shrimp rice dish recipe was the very first meal I made from scratch when I started losing 80 pounds. I was not a cook at all and knew nothing about cooking.
But with time and patience I was able to figure it out and here we are today. I have a low calorie high protein cookbook and this blog filled with yummy, healthy recipes!
Shrimp and Vegetable Stir Fry
Like so many of my recipes, this shrimp stir fry and vegetables is easy, quick to make, loaded with nourishing veggies and filling protein. Really, you can't mess this healthy recipe up!
I used Sizzelfish shrimp for this recipe. I have their fish delivered to my home every few months to stock my freezer for easy meals. Then I add asparagus and bell peppers to the shrimp with an easy Asian sauce and brown rice to make it a filling and delicious low calorie shrimp meal!
What You Need
- Shrimp (I get mine from Sizzlefish)
- Bell Peppers
- Asparagus
- Brown Rice
- Green Onions
- Coconut Aminos or Gluten Free Soy Sauce
- Rice Wine Vinegar
- Sriracha
- Extra Virgin Olive Oil
- Garlic
- Ginger
- White Sesame Seeds - optional
How To Make A Healthy Stir Fry Recipe
Making a stir fry low calorie starts by using less oil. Most stir fry recipes use canola, soybean, sesame oil at high temperatures which are inflammatory and I recommend avoiding these. I use extra virgin olive oil at a lower temperature and substitute more of the sauce to flavor the food.
Traditional stir fries will also use corn starch to thicken sauces. Generally, this is unnecessary. Sriracha or chili paste do a great job at thickening sauces and they are lower calorie.
Adding a ton of veggies is another great way to make a stir fry low calorie. Veggies are not only nutritious, but have a ton of water and some fiber content.
How To Make Simple Shrimp Stir Fry with Veggies
Start by heating a skillet with extra virgin olive oil to medium heat. Add the asparagus and bell peppers (or whatever veggies you love!) then cook about five minutes. While the veggies cook, prepare the brown rice in a separate pot according to package instructions. You can also substitute cauliflower rice, quinoa or a whole grain or plant-based pasta.
Whisk together the coconut aminos (you can also use gluten free soy sauce or tamari or my homemade soy sauce recipe) with the Sriracha, rice wine vinegar, ground ginger and minced garlic in a bowl.
Add the shrimp to the skillet with the veggies and cook two minutes until opaque then stir in the sauce. Cook another 5 minutes then stir in the green onions and optional sesame seeds. Serve with the brown rice and enjoy!
Want more healthy stir fry recipes? Try my Cajun Shrimp and Sausage Skillet, Low Calorie Chicken Stir Fry, Chicken Broccoli Stir Fry and my delicious Kung Pao Recipe!
Healthy Shrimp Stir Fry with Vegetables
Ingredients
- 1 lb shrimp tails removed and deveined
- 2 tablespoons extra virgin olive oil
- 1 cups asparagus chopped
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1/2 tablespoon ginger ground
- 1 teaspoon garlic minced
- 1/2 cup brown rice
- 1/4 cup coconut aminos
- 2 tablespoons rice wine vinegar
- 2 teaspoons Sriracha
- 2 tablespoons green onions diced
- White sesame seeds optional
Instructions
- Place the olive oil in a skillet and bring to medium heat. Add the diced bell peppers and chopped asprargus to the skillet. Cook 5 minutes until the veggies are tender.
- While the veggies cook, place the rice in a separate pot and cook according to package instructions.
- Whisk together the coconut aminos, rice wine vinegar, garlic and ginger in a bowl and set aside.
- Add the shrimp to the skillet with the veggies and cook 2 minutes, flipping once until opaque. Pour the sauce over the shrimp and veggies, stir to combine and cook another 5 minutes. Add the green onions and sesame seeds if desired and stir.
- Serve the shrimp and veggies with the cooked brown rice. Store leftovers in the refrigerator up to 5 days.
Nutrition
Instead of EVOO are you opposed to Avocado oil?
You can use any oil that works for you.