Shrimp Stir-Fry with Bell Peppers and Snap Peas
A vibrant and quick shrimp stir-fry with fresh vegetables in a savory sauce, ready in under 20 minutes.
8 min
Prep
10 min
Cook
4
Serves
250
Calories
Macros · per serving
28g protein
10g carbs
10g fat
Ingredients
For 4 servings
- 500 g shrimp
- 2 bell pepper
- 200 g snap peas
- 4 tbsp soy sauce
- 2 tsp ginger
- 3 clove garlic
- 2 tbsp sesame oil
- 2 green onion
- 2 tbsp sesame seeds
- salt — to taste
- black pepper — to taste
Instructions
- 1
Peel and devein the shrimp, ensuring all shells are removed and rinse under cold water. Pat dry with paper towels.
- 2
Thinly slice the bell peppers and trim the ends of the snap peas.
- 3
Mince the garlic and grate the ginger.
- 4
Heat sesame oil in a large pan or wok over medium-high heat.
- 5
Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
- 6
Add shrimp to the pan, season with salt and pepper, and cook for 2-3 minutes until they start to turn pink.
- 7
Add sliced bell peppers and snap peas to the pan, stir-fry for 3-4 minutes until vegetables are slightly tender but still crisp.
- 8
Pour soy sauce over the shrimp and vegetables, stirring to combine well, and let it cook for another 1-2 minutes.
- 9
Remove from heat, garnish with chopped green onions and sesame seeds before serving.
Cook it this week.
NeatEat plans Shrimp Stir-Fry with Bell Peppers and Snap Peas — and the rest of your week — around your budget, groceries included.