Introduction
Fast, flavorful, and packed with protein, this Garlic Butter Shrimp with Veggie Stir‑Fry is a weeknight hero that comes together in under 30 minutes. Tender shrimp sautéed in a fragrant garlic‑butter sauce meet crisp seasonal vegetables tossed in a light stir‑fry glaze. The result is a bright, slightly sweet, richly savory dish that feels indulgent but helps you stay on track when you’re watching calories.
This recipe is built around three simple ideas: quick‑cooking protein, high‑heat vegetables, and a sauce that ties everything together. It’s ideal for meal prep — cook the shrimp fresh and keep a batch of roasted or steamed veggies ready — or make it all in one pan for minimal cleanup. Serve over cauliflower rice or a small portion of steamed jasmine rice if you want extra carbs.
Ingredients (serves 2)
- 300g large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 small broccoli head, cut into small florets
- 1 medium carrot, thinly sliced
- 1 cup snap peas
- 2 tbsp low-sodium soy sauce or tamari
- 1 tbsp honey or maple syrup
- 1 tsp rice vinegar or lemon juice
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Prep everything first. Shrimp cook quickly, so have vegetables sliced and sauce mixed (soy sauce, honey, rice vinegar) before you heat the pan.
- Heat the pan. In a large skillet or wok, heat olive oil over medium-high heat until shimmering. Add broccoli and carrot first, stir‑frying for about 3 minutes until they begin to soften.
- Add the bell pepper and snap peas. Stir-fry another 2 minutes — you want vegetables crisp‑tender.
- Push veggies to the side. Add butter to the cleared area of the pan. Once melted, add minced garlic and cook for 20–30 seconds until fragrant but not browned.
- Cook the shrimp. Add shrimp in a single layer. Season lightly with salt and pepper. Cook 1–2 minutes per side until pink and opaque. Be careful not to overcook; shrimp turn rubbery quickly.
- Combine with sauce. Return veggies over shrimp and pour the soy‑honey mixture across the pan. Toss everything together for 1 minute, allowing the sauce to glaze the ingredients. Add red pepper flakes if using.
- Finish and garnish. Remove from heat, stir in sliced green onions and sesame seeds. Serve immediately over cauliflower rice, brown rice, or noodles.
Tips & Variations
- Don’t crowd the pan: If your pan is small, cook shrimp in two batches so they sear instead of steam.
- Vegetable swaps: Zucchini, mushrooms, baby corn, or bok choy are excellent alternatives.
- Make it spicy: Add a tablespoon of sambal oelek or sriracha to the sauce.
- Low-calorie swap: Replace butter with additional olive oil to reduce saturated fat.
- Meal prep: Prepare veggies the night before and keep the sauce mixed in the fridge for an ultra-fast finish.
Nutrition (approx. per serving)
- Calories: 360
- Protein: 34g
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 4g
Serving & Storage
Serve piping hot with a wedge of lemon. Leftovers keep up to 2 days in the fridge (shrimp soften a bit on reheating). Reheat gently in a skillet or microwave and add a splash of water to revive the sauce.
