Shrimp & Vegetable Stir-Fry
Ingredients:
1 large Onion, sliced
200g Mushrooms, sliced
2 Spring Onions, chopped
1 medium Zucchini, sliced
1 large Carrot, julienned
1 large Capsicum, sliced
2 medium Potatoes, diced
300g Shrimp, peeled and deveined
2 tablespoons Olive Oil
2 tablespoons Soy Sauce
1 teaspoon Garlic powder
1 teaspoon Ginger, grated
Salt and Pepper to taste
Kitchen Tools Needed:
Stove Top
Instructions:
Heat the olive oil in a large skillet over medium heat.
Add the diced potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they're starting to soften.
Add the sliced onion and cook for another 5 minutes, until translucent.
Stir in the mushrooms, zucchini, carrot, and capsicum, cooking for an additional 5-7 minutes until they start to soften.
Add the shrimp to the skillet, along with the spring onions, garlic powder, and ginger.
Drizzle the soy sauce over everything and stir well to combine.
Cook for another 5-7 minutes until the shrimp are pink and cooked through, seasoning with salt and pepper to taste.
Macros:
Total Calories: 407kcal
Carbs: 45g
Proteins: 40g
Fats: 18g
0 Comments