Short on time but craving something vibrant and satisfying? This Shrimp Stir-Fry is the answer. Packed with succulent shrimp, crisp vegetables, and a savory sauce, this dish comes together in minutes, making it perfect for busy weeknights. Best of all, it’s designed to be gentle on your stomach without sacrificing bold flavors.
Ingredients:
- 1 tablespoon garlic-infused oil
- 1 pound shrimp – peeled and deveined
- 1 red bell pepper – thinly sliced (low-FODMAP in portions of up to ½ cup)
- 1 zucchini – julienned
- 2 cups baby spinach
- 2 tablespoons tamari or gluten-free soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch – mixed with 2 tablespoons water (optional for thickening)
- Optional garnish: sesame seeds and sliced green onion tops (green parts only)
Instructions:
- Prepare the Shrimp: Pat the shrimp dry with a paper towel and season lightly with salt and pepper.
- Cook the Shrimp: Heat the garlic-infused oil in a large skillet or wok over medium heat. Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove the shrimp and set aside.
- Sauté the Vegetables: In the same skillet, add the bell pepper, zucchini, and spinach. Stir-fry for 3–4 minutes, or until the vegetables are tender but still crisp.
- Make the Sauce: In a small bowl, mix the tamari, sesame oil, and grated ginger. Pour the sauce into the skillet and toss to coat the vegetables. If a thicker sauce is desired, stir in the cornstarch slurry and cook for an additional 1–2 minutes.
- Combine & Serve: Return the shrimp to the skillet and toss to combine. Garnish with sesame seeds or green onion tops if desired. Serve immediately.
Pro-tip: Increase your fiber intake by adding 1 scoop of Tomorrow's Nutrition Sunfiber
Try It Out!
This Quick Shrimp Stir-Fry is the perfect balance of quick prep, vibrant flavors, and digestive ease. It’s a complete meal that’s light, nutritious, and endlessly customizable. Serve it as is, or pair it with steamed rice or gluten-free noodles for a more filling option.