One-Pan Shrimp Veggie Stir Fry
Quick shrimp stir fry with snap peas, carrots, and a savory sauce. Low-carb and ready in 15 minutes — a weeknight dream.
PROTEIN 28g
CALORIES 240
P:E RATIO 1.4
TIME 18m
YIELD 4
P:E 1.4
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1.5 lbs large shrimp, peeled and deveined 28G PROTEIN
2 cups snap peas FLAVOR
2 carrots, julienned PRODUCE
3 tbsp soy sauce FLAVOR
1 tbsp sesame oil FLAVOR
1 tbsp rice vinegar FLAVOR
2 cloves garlic, minced FLAVOR
1 tsp ginger, grated FLAVOR
1 tbsp olive oil FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 3 days. Not recommended for freezing (shrimp becomes rubbery).
- Batching: Have all ingredients prepped before you start — stir fry moves fast.
- Reheat: Microwave 90 seconds or reheat in a skillet over medium heat 2-3 minutes.
EXECUTION STEPS
01
HIGH HEAT SEAR
Heat olive oil in a large skillet or wok over high heat.
02
HIGH HEAT SEAR
Cook shrimp 2-3 minutes per side until pink. Remove and set aside.
03
HIGH HEAT SEAR
Add snap peas and carrots, stir fry 3 minutes until crisp-tender.
04
VEGGIE STEAM-SAUTÉ
Return shrimp, add soy sauce, sesame oil, rice vinegar, garlic, and ginger.
05
STEP 5
Toss everything together for 1 minute and serve.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1.5 lbs large shrimp, peeled and deveined
- 2 cups snap peas
- 2 carrots, julienned
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp olive oil