Weight-Loss Shrimp and Veggie Skillet

High-heat skillet cooking is the weeknight shortcut behind many Asian-inspired stir-fries. Here plump shrimp share the pan with crisp broccoli and snap peas, finished with ginger, garlic, and a splash of toasted sesame oil.

Serves 4 · 12 min prep · 12 min cook

Estimate for one serving

• 265 cal
• 32g protein
• 14g carbs
• 9g fat

Every recipe here is free to read.

Ingredients

• 1 1/4 lb large raw shrimp, peeled and deveined
• 3 cups broccoli florets
• 1 large red bell pepper, sliced
• 1 medium zucchini, halved and sliced
• 1 1/2 cups snap peas
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp low-sodium soy sauce or coconut aminos
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1 tbsp olive oil or avocado oil
• 1/4 tsp red pepper flakes
• 3 green onions, sliced
• 1 tsp sesame seeds
• to taste salt and black pepper
• for serving fresh lime wedges

Instructions

1. 1Pat the shrimp completely dry with paper towels and season lightly on both sides with salt and black pepper. Set them aside near the stove so they are ready the moment the vegetables finish.
2. 2Heat a large 12-inch nonstick or cast-iron skillet over medium-high heat until a drop of water sizzles on contact. Add the oil and swirl to coat the bottom.
3. 3Add the broccoli florets and sliced red bell pepper. Stir-fry for 3 to 4 minutes until the edges begin to char and the broccoli turns bright green but still firm.
4. 4Toss in the zucchini slices and snap peas. Continue cooking another 2 to 3 minutes, stirring often, until the vegetables are crisp-tender and lightly blistered in spots.
5. 5Push the vegetables to the outer edges of the skillet to create a clear center well. Add the minced garlic, grated ginger, and red pepper flakes to the open space and cook 30 to 45 seconds until fragrant without browning.
6. 6Add the seasoned shrimp in a single layer in the center. Cook undisturbed for 1 1/2 to 2 minutes until the undersides turn pink and opaque, then flip and cook 1 to 2 minutes more until just cooked through.
7. 7Pour the soy sauce or coconut aminos, rice vinegar, and toasted sesame oil over everything. Toss continuously for 1 minute so the sauce coats the shrimp and vegetables and reduces slightly into a glossy glaze.
8. 8Taste and adjust seasoning with a pinch more salt or pepper if needed. Remove the skillet from heat immediately so the shrimp stay tender.
9. 9Scatter sliced green onions and sesame seeds over the top. Serve straight from the skillet with lime wedges for squeezing at the table.