If you’re looking for a vibrant, flavorful dish that feels light yet completely satisfying, this Skinny Shrimp and Vegetables Recipe is going to become your new favorite weeknight wonder. Bursting with crisp sugar snap peas, tender broccolini, and sweet red pepper, all tossed together with succulent shrimp in a tangy soy and hoisin sauce, this dish strikes the perfect balance between fresh and indulgent. Plus, it comes together super fast, so you can enjoy a restaurant-worthy meal without any fuss. Trust me, once you try this Skinny Shrimp and Vegetables Recipe, it’ll be on your go-to list forever.
Ingredients You’ll Need
Ingredients You’ll Need
Every single ingredient here is simple, fresh, and plays a big role in making this dish pop with flavor and texture. From the crunchy vegetables to the perfectly cooked shrimp, each item helps create a colorful, healthy plate that’s incredibly rewarding to make and eat.
- 3/4 pounds medium raw shrimp: Peeled and deveined shrimp cook quickly and soak up the sauce beautifully.
- 3 cloves garlic: Minced for aromatic depth that lifts the entire dish.
- 15 ounces sugar snap peas: Provide a crisp, slightly sweet crunch to balance the tender shrimp.
- 6 ounces broccolini: Adds a mild, slightly earthy flavor and great green color.
- 2 tablespoons chopped spring onions: These bring a fresh, sharp bite especially using both green and white parts.
- 1 red pepper: Cut into strips, it delivers a sweet note and vibrant color.
- 1 tablespoon soy sauce: Infuses umami richness that ties everything together.
- 2 tablespoons hoisin sauce: Offers a hint of sweetness and complexity to the sauce.
- Salt & pepper: To taste—always essential for balancing flavors.
- Olive oil: For cooking, adds a light, fruity base fat that warms the ingredients gently.
How to Make Skinny Shrimp and Vegetables Recipe
Step 1: Cook the Rice First
Start by cooking rice according to the package directions so it’s ready and steaming as you finish the shrimp and veggies. Having the rice done ahead keeps everything flowing smoothly when assembly time comes.
Step 2: Prep Your Ingredients
Peel and devein your shrimp if needed, chop the spring onions including both green and white parts for extra flavor, and cut broccolini into bite-size pieces. Having everything chopped and ready before you start to cook is a game changer for quick, stress-free cooking.
Step 3: Heat the Olive Oil
Warm up a bit of olive oil in a deep frying pan or wok over medium-high heat. This is where the magic begins—the oil needs to be hot enough to sizzle the shrimp and vegetables perfectly.
Step 4: Cook the Shrimp Briefly
When your oil is hot, toss in the shrimp and stir constantly for about a minute until they just turn pink and opaque. Removing the shrimp immediately and setting them aside prevents overcooking and keeps them juicy and tender.
Step 5: Stir-Fry the Vegetables and Sauces
Next, add your garlic, sugar snap peas, broccolini, red pepper strips, and spring onions to the pan. Pour in the soy sauce and hoisin sauce. Stir everything frequently until the vegetables are tender but still vibrant and crisp—it usually takes just a few minutes.
Step 6: Combine Shrimp and Vegetables
Return the shrimp to the pan and stir everything together. This quick mix ensures the shrimp heat through again and get coated in the delicious sauce, marrying all those beautiful flavors.
Step 7: Serve Immediately
Dish the shrimp and vegetables over your cooked rice while hot, and sprinkle with salt and pepper if you want a little extra seasoning. This meal is best enjoyed fresh so all the textures stand out perfectly.
How to Serve Skinny Shrimp and Vegetables Recipe
Garnishes
For a little finishing flair, sprinkle some toasted sesame seeds or a handful of chopped fresh cilantro. Both add subtle layers of flavor and an appealing visual touch that makes the dish feel extra special.
Side Dishes
This Skinny Shrimp and Vegetables Recipe is a star on its own but pairs beautifully with a light cucumber salad, steamed jasmine rice, or even some garlic naan bread if you want a bit of carb variety. The freshness of any side amplifies the brightness of the main dish.
Creative Ways to Present
Try serving your shrimp and vegetables in colorful lettuce cups for a fun, handheld twist, or pile everything into a warm tortilla wrap for a quick, tasty lunch. Another idea is to serve it over cauliflower rice for a lower-carb, grain-free option that keeps the meal light and fresh.
Make Ahead and Storage
Storing Leftovers
Place any leftover Skinny Shrimp and Vegetables Recipe in an airtight container in the refrigerator. It will stay fresh for up to 2 days, making it a perfect quick meal option for busy evenings or lunch the next day.
Freezing
While freezing is possible, it’s best to freeze the shrimp separately from the vegetables if you plan to do so. Vegetables like broccolini and snap peas can get mushy after thawing, so freezing the cooked shrimp solo and combining fresh veggies when reheating works best.
Reheating
To reheat, warm the leftovers gently in a skillet over medium heat to avoid drying out the shrimp. Adding a splash of water or broth helps revive the vegetables’ crispness slightly. Avoid using a microwave unless you’re in a rush, as it can overcook the shrimp quickly.
FAQs
Can I use frozen shrimp for this Skinny Shrimp and Vegetables Recipe?
Absolutely! Just make sure to thaw frozen shrimp thoroughly and pat them dry before cooking to get the best texture and avoid extra water in the pan.
What can I substitute for broccolini if I can’t find it?
Baby broccoli or regular broccoli florets are great substitutes. You can also use asparagus tips if you want a slightly different yet still crunchy vegetable flavor.
Is this dish gluten-free?
By default, soy sauce contains gluten, so to make this Skinny Shrimp and Vegetables Recipe gluten-free, use tamari or a gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free.
Can I make this recipe vegetarian?
Sure! Swap out shrimp for tofu cubes or tempeh for a vegetarian version. Just make sure to press tofu to remove excess moisture before cooking so it crisps up nicely.
How spicy is the dish?
This Skinny Shrimp and Vegetables Recipe is mild and packed with savory and sweet flavors. If you want a bit of heat, add a pinch of red pepper flakes or a dash of chili sauce during the cooking process.
Final Thoughts
I can’t recommend this Skinny Shrimp and Vegetables Recipe enough if you want an easy, healthy dinner that feels fresh and exciting every single time. It’s quick to prepare, colorful, and packed with nutrients and flavor that will leave you reaching for seconds. Go on, give it a try and watch it become one of your favorite go-to meals.
Print
Skinny Shrimp and Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Low Fat
Description
A quick and healthy Skinny Shrimp and Vegetables stir-fry combining succulent shrimp with crunchy sugar snap peas, broccolini, and vibrant red pepper, flavored with garlic, spring onions, soy sauce, and hoisin sauce. This colorful dish is perfect for a light yet satisfying meal served over rice.
Ingredients
Shrimp and Sauce
- 3/4 pounds medium raw shrimp (peeled and deveined)
- 3 cloves garlic (minced)
- 2 tablespoons chopped spring onions (green and white parts)
- 1 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- Salt & pepper to taste
Vegetables
- 15 ounces sugar snap peas
- 6 ounces broccolini (cut into bite-size pieces)
- 1 red pepper (cut into strips)
Instructions
- Cook Rice: Prepare rice according to the package directions so it is ready to serve with the shrimp and vegetables.
- Prepare Ingredients: Peel and devein shrimp if not already done, mince garlic, chop spring onions (both green and white parts), and cut broccolini into bite-size pieces. Slice red pepper into strips.
- Heat Oil: Warm olive oil in a deep frying pan or wok over medium-high heat until hot.
- Cook Shrimp: Add shrimp to the hot oil and stir constantly for about one minute until just cooked. Remove shrimp from the pan and set aside to prevent overcooking.
- Cook Vegetables: Add garlic, sugar snap peas, broccolini, red pepper, and spring onions to the pan along with soy sauce and hoisin sauce. Stir frequently and cook for several minutes until vegetables reach your preferred tenderness.
- Combine and Finish: Return the cooked shrimp to the pan and mix thoroughly with the vegetables and sauce to reheat and blend flavors.
- Serve: Plate the shrimp and vegetables over the cooked rice immediately. Season with additional salt and pepper if desired.
Notes
- You can substitute broccolini with broccoli florets if unavailable.
- Adjust the cooking time of vegetables to your desired crunchiness.
- For extra heat, add a dash of chili flakes while cooking.
- This recipe can be made gluten-free by using gluten-free soy sauce and hoisin sauce alternatives.
- Use fresh shrimp for best flavor, but frozen shrimp can also be used if properly thawed.
