Go Back

Low Calorie Meal Prep Spicy Shrimp & Veggie Stir Fry - Fast, Fresh, and Flavorful

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1.5 pounds raw shrimp, peeled and deveined (medium or large; tails removed for convenience)
  • Broccoli: 3 cups small florets
  • Bell peppers: 2 mediums, any color, thinly sliced
  • Carrots: 2 mediums, julienned or thinly sliced
  • Snap peas or snow peas: 1 cup, trimmed
  • Onion: 1 small, thinly sliced (red or yellow)
  • Garlic: 3 cloves, minced
  • Ginger: 1 tablespoon fresh, minced or grated
  • Green onions: 3, sliced (for garnish)
  • Oil: 1–2 tablespoons avocado or light olive oil
  • Sesame seeds: 1 tablespoon (optional garnish)
  • Low-sodium soy sauce or tamari: 1/4 cup
  • Rice vinegar or lime juice: 1.5 tablespoons
  • Honey or maple syrup: 1–1.5 tablespoons (adjust to taste)
  • Sriracha or chili garlic sauce: 1–2 tablespoons, to taste
  • Toasted sesame oil: 1 teaspoon
  • Cornstarch: 1 teaspoon (for light thickening)
  • Water: 2 tablespoons
  • Cauliflower rice, brown rice, or quinoa: for serving or meal prep bases
  • Lime wedges: for a fresh finish
  • Red pepper flakes: if you want extra heat

Method
 

  1. Prep the shrimp: Pat the shrimp dry with paper towels and season lightly with salt and pepper. Dry shrimp sear better and won’t steam in the pan.
  2. Make the sauce: In a small bowl, whisk soy sauce, rice vinegar, honey, sriracha, sesame oil, cornstarch, and water until smooth. Set aside.
  3. Heat the pan: Place a large nonstick skillet or wok over medium-high heat. Add 1 teaspoon of oil.
  4. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and curled. Remove to a plate. Do not overcook.
  5. Sauté aromatics: Add another teaspoon of oil if needed. Toss in garlic, ginger, and onion. Stir for 30–60 seconds until fragrant.
  6. Cook hard veggies first: Add broccoli and carrots with a splash of water. Stir fry 2–3 minutes to soften slightly.
  7. Add remaining veggies: Add bell peppers and snap peas. Cook 2–3 minutes more, keeping some crunch. Season with a pinch of salt.
  8. Add sauce: Whisk the sauce again, pour it into the pan, and stir. It should thicken lightly in about 30–60 seconds.
  9. Return the shrimp: Add shrimp back in and toss to coat. Warm through for 30 seconds. Taste and adjust spice, salt, or sweetness.
  10. Finish: Remove from heat. Sprinkle with green onions and sesame seeds. Serve over cauliflower rice for the lowest calories, or portion with brown rice or quinoa for extra carbs and fiber.