Shrimp and Vegetable Stir-Fry

Posted in : Main Dish, Seafood on June 4, 2017 by : asclavijo Tags: shrimp, Stir-Fry, Vegetable

Note: I doubled my recipe and used 1lb shrimp and 1lb salmon.

Prep Time15

Cook Time10

Total Time25

Servings: servings

Calories: 251kcal

Author: asclavijo

3/4 cup chicken broth
1/4 cup orange juice fresh squeezed
2 Tbsp lime fresh squeezed
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 teaspoon sugar
1 Tbsp peanut oil or vegetable oil
1 pound large shrimp thawed and peeled and deveined
3 cloves garlic minced
1.5 cups broccoli chopped
1 small onion chopped
1 cup carrot chopped
1 lb sugar snap peas
4 cups steamed brown rice for serving (cook about 2dry) *not included in nutrition information*

In a small bowl, whisk together broth, orange juice, soy sauce, cornstarch and sugar; set aside.
Heat oil in wok or large nonstick skillet over medium-high heat. Add shrimp and stir-fry for 2 minutes. Add half of garlic and stir-fry, about 2 more minutes. Transfer to plate.
Add vegetables and cook, stirring, until heated through, about 3 minutes. Stir sauce again and add to pan, stirring until thickened, about 2 minutes. Return shrimp to pan and toss to coat. Serve with rice.

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