Shrimp Stir-Fry
Shrimp Stir-Fry is a quick, vibrant dish featuring succulent shrimp tossed with a colorful medley of vegetables like bell peppers, broccoli, and snap peas in a savory sauce. It's a staple technique in Chinese cuisine, celebrated for its speed and ability to lock in the fresh flavors and crisp textures of the ingredients.
🍽️ Nutrition at a glance
This dish is a high-protein, relatively low-carb meal, especially if served with minimal sauce or over cauliflower rice. It provides essential nutrients like selenium, vitamin B12, and omega-3 fatty acids from the shrimp, with a typical serving ranging from 250-400 calories depending on the sauce and oil used.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 22 g |
| Carbs | 15 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Potassium | 380 mg |
| Vitamin A | 150 mcg RAE |
| Vitamin C | 15 mg |
| Calcium | 80 mg |
| Iron | 2.5 mg |
| Vitamin B12 | 1.8 mcg |
| Zinc | 2.0 mg |
| Selenium | 30 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The 'wok hei' or 'breath of the wok' is a prized, smoky sear achieved only with extremely high heat in a seasoned wok, a technique central to Cantonese stir-frying that's difficult to replicate at home. Nutritionally, it's an efficient way to combine lean protein and vegetables in a single, flavorful dish.
