Description
A quick and nutritious shrimp stir fry that combines lean seafood and high-protein noodles with vibrant vegetables and a simple soy glaze.
Ingredients
- 1 pound shrimp, peeled and deveined
- 8 ounces high-protein noodles (lentil or chickpea)
- 2 cups mixed fresh vegetables (bell peppers, broccoli florets, snap peas)
- 2 tablespoons soy sauce (low-sodium if preferred)
- 1 tablespoon olive oil (or avocado/grapeseed oil)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or 1/4 teaspoon ground ginger)
- Salt and pepper to taste
- Green onions, sliced, for garnish
Instructions
- Cook the high-protein noodles according to package instructions until al dente. Drain and set aside.
- Heat a large skillet or wok over medium-high heat. Add the olive oil and let it shimmer.
- Add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant without browning.
- Add the shrimp in a single layer. Cook, stirring occasionally, until they are pink and opaque throughout (about 3–4 minutes).
- Push the shrimp to the side and add in the mixed vegetables. Stir-fry for another 3–4 minutes until they are vibrant and tender-crisp.
- Add the drained noodles and pour in the soy sauce. Toss everything together over the heat until evenly coated and warmed through (about 1–2 minutes).
- Season with salt and pepper as needed. Serve hot, garnished with sliced green onions.
Notes
For a gluten-free option, use tamari. For lower sodium, use coconut aminos. Frozen shrimp is acceptable, just ensure it is thawed before cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian