Healthy Shrimp and Vegetable Stir-Fry

This is one of my all time favorites!

I like to mix up the veggies based on what we have on hand.  We put this over pasta, rice, rice noodles. or sometimes all on it’s own.  And this is the best shrimp ever!  Pink Argentine Wid Shrimp!  Woo Hoo!


I know if I eat this too early in the evening, I will be scouting around in the kitchen later (which is a bad habit of mine) as it doesn’t hold me too long.  On the other hand, if it’s a late night and I need to fix something quick, I can get this done in no time!  And I’m fueling my body with lean protein and fabulous nutrition with minimal calories.   I turn in shortly after and then have a nutritions Isagenix shake first thing in the morning! (check out the fabulous shakes we eat!  We basically eat these for free too!  Find out how we do this!  Healthy living and frugal!  If I can do this- then you can do this!)

This orginal recipe came from the South Beach Diet book.  It features fresh ginger and garlic, plus a vibrant mixture of crisp vegetables and tender shrimp, this savory stir-fry is packed with flavor… and nutrition!

Just make sure you have all the veggies prepared before you start to cook. Once you’re ready, this dish can be pulled together in 10 minutes tops. (Healthy hint: If you can find pre-cut stir-fry vegetables at the supermarket, you’ll save prep time!)


  • 4 teaspoons canola oil, divided
  • 2 tablespoons plus 1 1/2 teaspoons low-sodium soy sauce, divided
  • 3 garlic cloves, minced
  • 1 1/2 pounds medium peeled and deveined fresh or thawed frozen shrimp
  • 2 tablespoons minced fresh ginger
  • 8 ounces white mushrooms, quartered
  • 4 scallions, cut into 1-inch pieces
  • 1 large bell pepper, any color, cut into thin strips
  • 8 ounces snow peas, strings removed
  • 1/4 teaspoon red pepper flakes


  1. Whisk together 2 teaspoons of the oil, 1 1/2 teaspoons of the soy sauce, and garlic in a large bowl; add shrimp and toss to coat.
  2. Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, 2 minutes. Transfer to a plate.
  3. Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds. Add mushrooms, scallions, bell pepper, snow peas, and red pepper flakes and cook until vegetables are crisp-tender, about 4 minutes. Stir in shrimp and remaining soy sauce and toss to combine. Serve hot.

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