Sesame Garlic Shrimp Stir Fry

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
Shrimp Stir Fry

Succulent shrimp is complemented by rich flavors from garlic, sesame seeds, soy sauce and ginger, and tossed into filling brown rice udon noodles to create the ultimate Shrimp Stir Fry. Just because you’ve made the choice to live a healthy lifestyle, doesn’t mean you have to say goodbye to classic dishes like Shrimp Stir Fry!

With a few simple steps and a handful of flavorful ingredients, you will be enjoying the savory deliciousness that accompanies this satisfying dish. As easy as boiling noodles, creating a tasty sauce (with delicious ingredients like garlic and ginger) and sauteing shrimp, this Shrimp Stir Fry recipe will certainly become a go-to meal in your household, especially on those nights that you’re looking for something delicious (and filling!) in a pinch. Imagine that—enjoying a true delicacy like Shrimp Stir Fry, all while maintaining your healthy diet!

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At just 352 calories per serving, you can count each serving of this Shrimp Stir Fry as one SmartCarb, two PowerFuels, one Vegetable and two Extras.

Stir fry lover? We’ve got a few more recipes you need to try. Check out this recipe for Steak Stir Fry with Grilled Peppers and Onions or this delicious recipe for Chicken and Broccoli Stir Fry.

Servings: 2

Calories per Serving: 352

On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels, 1 Vegetable and 2 Extras

Ingredients:

  • 1 lb. shrimp, uncooked and deveined
  • 3 Tbsp. soy sauce, low sodium
  • ½ cup vegetable broth, low sodium
  • 1 tsp. corn starch (dissolved in water to make a slurry)
  • 1 Tbsp. rice vinegar
  • 2 garlic cloves, minced
  • 2 Tbsp. ginger, grated
  • 1 Tbsp. canola oil
  • 2 baby bok choy, cut in half lengthwise, root and leaves trimmed
  • 2 oz. brown rice udon noodles
  • 1 tsp. sesame seeds

Directions:

  1. Bring pot of water to a boil. Add noodles and cook for 3 minutes until soft, but slightly undercooked. Drain and rinse with cold water. Set aside.
  2. Whisk together corn starch slurry, vegetable broth, soy sauce, rice vinegar, ginger and garlic. Bring to a boil then reduce heat to low and simmer. Cook until thick.
  3. In a large cast-iron skillet, heat oil over medium high heat. Add shrimp and cook for 5-6 minutes or until cooked (shrimp should be pink and opaque). Remove shrimp from pan.
  4. Add bok choy and sauté for 2-3 minutes.
  5. Return the shrimp and noodles to the skillet. Add the sauce and stir fry for a few minutes until hot.
  6. Serve with sesame seeds.
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