Asian-Inspired Shrimp Stir Fry
A delicious and heart-healthy shrimp stir fry inspired by Asian flavors, designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Cooked brown rice or quinoa, for serving
Instructions
In a large wok or skillet, heat olive oil over medium-high heat.
Add garlic and onion, and sauté until fragrant.
Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the pan and set aside.
Add bell pepper, broccoli, and snap peas to the pan, and stir fry until vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, salt, and pepper.
Add the shrimp back to the pan, pour the sauce over the shrimp and vegetables, and toss to coat evenly.
Serve the shrimp stir fry over cooked brown rice or quinoa.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 25 |
| Carbs (g) | 20 |
| Fiber (g) | 5 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 150 |