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Garlic Ginger Shrimp Stir Fry

A quick shrimp stir fry with crisp vegetables and edamame in a garlic-ginger soy sauce. 41 grams of protein and 300 calories, ready in 20 minutes.

  • 41g protein
  • 300 calories
  • 20 minutes
  • 4 servings

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By The Protein First Kitchen Team. Published

Glazed shrimp stir fry close up
Photo by @joestudios on Unsplash

This shrimp stir fry is faster than takeout and much lighter: crisp vegetables, edamame and plump shrimp in a garlicky ginger-soy glaze. A big serving has 41 grams of protein for about 300 calories.

Cook the shrimp first

Sear the shrimp quickly, take them out, cook the vegetables, then put the shrimp back with the sauce. This way they stay tender instead of rubbery.

The sauce

Low-sodium soy, honey, rice vinegar, fresh garlic and ginger, thickened with a little cornstarch. Double it and keep half in the fridge for a stir fry later in the week.

Serving ideas

Over brown rice, cauliflower rice or soba noodles, or with a side of edamame salad. It is also a light, easy-to-eat dinner for people on GLP-1 medications.

Garlic Ginger Shrimp Stir Fry

Prep 10 min. Cook 10 min. Makes 4 servings of about 1 1/2 cups.

Servings

Ingredients

Stir-fry sauce

Instructions

  1. Whisk all the sauce ingredients together.
  2. Pat the shrimp dry. Heat half the oil in a large skillet or wok over high heat. Cook the shrimp 1 minute per side, until just pink. Transfer to a plate.
  3. Add the remaining oil, vegetables and edamame. Stir-fry 4 to 5 minutes, until crisp-tender.
  4. Return the shrimp, pour in the sauce and toss for 1 minute, until glossy and thickened.
  5. Serve right away, on its own or over rice.

Notes

  • Cooking the shrimp first and adding it back at the end keeps it from overcooking.
  • Rice or noodles are not included in the nutrition. 1/2 cup cooked brown rice adds about 110 calories.

Questions people ask

How do I keep stir-fry vegetables crisp?

Use high heat, don't crowd the pan, and keep the vegetables moving. Frozen vegetables work; add them straight from the freezer.

Can I use chicken instead of shrimp?

Yes. Slice 1 1/2 lb chicken breast thin and cook 5 to 6 minutes, until no longer pink.

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