A vibrant and flavorful dish featuring succulent shrimp and colorful veggies tossed in a garlic butter sauce. Quick, healthy, and perfect for weeknight dinners!
Ingredients:
For the Stir Fry:
1 lb (450g) large shrimp (peeled and deveined)
2 tbsp olive oil (divided)
3 garlic cloves (minced)
1 cup cherry tomatoes (halved)
1 cup bell peppers (sliced, any colors)
1 cup snap peas or green beans
1 small onion (sliced)
For the Sauce:
3 tbsp unsalted butter (melted)
2 tbsp soy sauce
1 tbsp lemon juice
½ tsp red pepper flakes (optional, for heat)
Salt and black pepper (to taste)
Optional Garnish:
Fresh parsley (chopped)
Lemon wedges
Instructions:
1️⃣ Cook the Shrimp:
Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat.
Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
2️⃣ Cook the Vegetables:
In the same skillet, add the remaining olive oil. Sauté the onion and garlic for 1-2 minutes until fragrant.
Add the bell peppers, snap peas, and cherry tomatoes. Cook for 4-5 minutes, stirring frequently, until the veggies are tender-crisp.
3️⃣ Make the Sauce:
Reduce the heat to medium. Add the butter, soy sauce, lemon juice, and red pepper flakes to the skillet. Toss the vegetables in the sauce.
4️⃣ Combine and Serve:
Return the shrimp to the skillet and toss everything together until heated through. Adjust seasoning if needed.
Serve immediately, garnished with fresh parsley and lemon wedges for squeezing over the top.
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins
Calories: ~280 per serving | Protein: ~28g
