Vegetable Shrimp Stir fry with an incredible sauce takes less than 30 minutes to prepare. Make it ahead and it is perfect for healthy meal prep.
Course Main Course
Cuisine Chinese
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4People
Calories 457kcal
Ingredients
500gramsShrimpCleaned
200 gmsSnap Peas
1Red Bell Pepper
1.5TablespoonOil
1tablespoonGarlicminced
1TablespoonGingerminced
For Stir fry Sauce
¼cupAll purpose Soy sauce
1tablespoonOyster Sauce
1tablespoonChinese rice wine vinegar
1.5tablespoonBrown sugar
1teaspoonSesame Oil
1teaspoonChili Sauce(optional)
¼cupWater
1tablespoonCornstarch
For Meal Prep
4cupsCooked White riceor brown rice/ quinoa
Instructions
Start with making the stir fry sauce. Add all the ingredients mentioned under stir fry. Check the seasoning.
In a wok or a pan add 1 Tablespoon oil. Add minced ginger and garlic. Cook for 30 seconds.
Stir in shrimps. Cook for 4-5 minutes stirring in between.
Add stir fry sauce to the shrimp and cook for 3-4 minutes in medium heat until the sauce has thickened and coated shrimps well.
In another pan add 1/2 tablespoon oil. Add snap peas and pepper. Stir fry for 3-4 minutes. The vegetables should just be cooked, it should have the crunch.
To assemble Lunch Box
Choose your grain from White Rice/Brown Rice/Quinoa or if on low carb then Cauliflower rice.
Divide rice among 4 glass lunch box container.
Divide shrimp and stir-fried veggies equally into 4 boxes. Spoon any leftover sauce from the pan over the shrimps in the lunch boxes.
Close and keep in the refrigerator up to 2 days.
Notes
If you are meal prepping the shrimp stir fry, then stir fry shrimp and veggies separately. So that the veggies would retain its taste and freshness even after refrigerating.
If serving the stir fry immediately, then add veggies to the shrimps 3-4 minutes before switching off the stove.
Reheat in the microwave before having. Once reheated don't refrigerate again.