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Shrimp and Veggie Stir-Fry

This is one of those recipes that you just keep coming back to over and over again. The flavors all work so well together. It's quick. Super easy for a busy weeknight meal and it's OH-so delicious!

Shrimp and Veggie Stir Fry



3 Tbsp. corn starch

½ c. cold water

1 Tbsp. brown sugar

1 ½ tsp. ground ginger

1 ½ tsp. garlic powder

½ tsp. paprika

1 ½ Tbsp. Hoisin sauce

¼ c. low-sodium soy sauce

3 Tbsp. Balsamic Vinegar

½ tsp. crushed red pepper flakes

12 oz. bag shrimp, peeled and deveined, tails on (I used the frozen

kind found in the freezer section, thawed)

1 medium head of broccoli, chopped (florets and stems)

½ red bell pepper, diced

½ red bell onion, diced

1 med. zucchini, diced

6 oz. pkg Chow Mein stir-fry noodles

2 Tbsp. sesame seed oil

1 Tbsp. canola oil

Sesame seeds, optional


Combine all sauce ingredients in medium bowl. Whisk and set aside.

Cook chow mein noodles according to package directions. Drain.

In a wok or large, deep skillet heat canola oil with sesame oil. Pour in chopped broccoli and diced bell pepper, onion and zucchini. Cook and stir 4-5 minutes.

Stir in shrimp. Cook and stir 2 to 3 minutes.

Pour sauce over the top and stir well to evenly distribute. Cook and stir for another minute or two.

Either pour mixture over chow mein noodles or add the noodles to the wok if you prefer.

Sprinkle with sesame seeds (optional).

Serve hot.

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