Heart-Healthy Shrimp Stir Fry
Savor the vibrant flavors of our Heart-Healthy Shrimp Stir Fry, a quick and nutrient-packed dish perfect for busy weeknights. This wholesome recipe features succulent shrimp, tender-crisp vegetables like broccoli, red bell peppers, and snap peas, all tossed in a zesty low-sodium soy sauce with fragrant garlic and ginger. Finished with toasted cashews for a satisfying crunch, this stir fry comes together in just 40 minutes, making it an ideal choice for a heart-conscious lifestyle. Served over fluffy brown rice, this colorful and protein-rich meal is not only delicious but also brimming with fiber, healthy fats, and essential nutrients. Whether you're aiming to eat clean or simply crave a flavorful dinner, this one-pan wonder delivers a guilt-free, restaurant-quality experience right at home!
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Ingredients
- 400 grams large shrimp, peeled and deveined
- 3 tablespoons low-sodium soy sauce
- 2 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 medium red bell pepper, sliced
- 200 grams broccoli florets
- 2 medium carrots, julienned
- 100 grams snap peas
- 2 stalks green onions, sliced
- 50 grams unsalted cashews
- 200 grams brown rice
- 400 ml water
Directions
Step 1
Begin by cooking the brown rice. Rinse the rice under cold water, then combine with 400 ml of water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for about 25-30 minutes or until the rice is tender.
Step 2
In a small bowl, mix together the low-sodium soy sauce, minced garlic, and grated ginger. This will be your stir fry sauce. Set aside.
Step 3
Heat half of the sesame oil in a large non-stick skillet or wok over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
Step 4
In the same skillet, add the remaining sesame oil. Add the sliced red bell pepper, broccoli florets, julienned carrots, and snap peas. Stir-fry the vegetables for about 5-6 minutes until they are tender-crisp.
Step 5
Return the cooked shrimp to the skillet with the vegetables. Add the stir fry sauce and mix everything together. Stir-fry for an additional 2 minutes to heat through and blend the flavors.
Step 6
Add the green onions and unsalted cashews to the skillet. Toss well to combine.
Step 7
Serve the shrimp stir fry hot over the cooked brown rice. Enjoy your nutritious and heart-healthy meal!
Nutrition Facts
| Serving size | 1727.3 grams (1727.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1263 |
| Total Fat 39.80g | 51% |
| Saturated Fat 6.80g | 34% |
| Polyunsaturated Fat 5.80g | |
| Cholesterol 756mg | 252% |
| Sodium 2145mg | 93% |
| Total Carbohydrate 109.40g | 40% |
| Dietary Fiber 20.30g | 73% |
| Total Sugars 22.70g | |
| Protein 129.50g | 259% |
| Vitamin D 0IU | 0% |
| Calcium 570mg | 44% |
| Iron 12mg | 69% |
| Potassium 2316mg | 49% |
Source of Calories