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Garlic Shrimp Stir Fry over Steamed Rice
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Built by the community using carrot, onion, pea, shrimp, spinach, corn, cauliflower
A vibrant, satisfying stir-fry packed with sweet shrimp, tender vegetables and wilted spinach — all tossed in a savory garlic stir-fry sauce and served over fluffy steamed rice.
Cooking Ability Level
Prep
15 mins
Cook
20 mins
Serves
2
Difficulty
Easy
Budget
Reasonable
Calories
380
Ingredients
- 300g raw shrimp, peeled and deveined
- 1 medium carrot, peeled and diced small
- 1 medium onion, finely diced
- 100g frozen or fresh peas
- 100g frozen or fresh corn kernels
- 150g cauliflower, broken into small florets
- 100g fresh spinach
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp garlic stir-fry sauce
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- Juice of half a lemon
- Steamed white rice, to serve
1. Prepare all your vegetables before you start cooking — dice the carrot and onion, break the cauliflower into small florets, and mince the garlic. Pat the shrimp dry with kitchen paper and season lightly with salt and pepper.
2. Heat the olive oil in a large frying pan or wok over high heat. Add the cauliflower and carrot and stir-fry for 4–5 minutes until they begin to soften and pick up a little colour.
3. Add the onion and cook for a further 2–3 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the corn and peas, tossing everything together and cooking for 2 minutes.
5. Push the vegetables to the side of the pan and add the butter to the empty space. Once melted, add the shrimp in a single layer. Cook for 1–2 minutes per side until pink and just cooked through.
6. Add the soy sauce over everything and toss to combine. Squeeze in the lemon juice and stir well.
7. Remove from heat and fold in the fresh spinach, letting the residual heat wilt it down. Taste and adjust seasoning with salt and pepper.
8. Serve immediately on its own or over steamed rice or noodles.
Nutrition per Serving
380
Calories
32g
Protein
28g
Carbs
14g
Fat