Stir-Fry Shrimp with Vegetables

Stir-Fry Shrimp with Vegetables

The ideal last-minute fixer, using main ingredients that you can keep in the freezer... just in case!

4 servings
Preparation 5 min
Cooking 12 min

270 calories per serving 


32 shrimp, medium-large, quick-peel   320 g
500 g frozen vegetable mix    
2 cloves garlic, pressed    
1 onions, finely chopped   200 g
2 tbsp lemon juice, freshly squeezed   3/4 lemon
1 dried chili peppers, minced   0.4 g
1/4 cup canola oil   65 mL
2 tbsp soy sauce, low-sodium   30 mL
1 tbsp gingerroot, grated   14 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

You will need a wok or frying pan.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


Sauté the shrimp:

Heat half of the canola oil in a pan over medium heat and gently cook the garlic and onion 3 min, until translucent, taking care not let them burn. Add the shrimp, still frozen, and cook until they turn opaque, about 3 min. Add the lemon juice and chili pepper, then season with salt and pepper to taste.

Sauté the vegetables:

Heat the rest of the oil in a frying pan or wok. Stir-fry the frozen vegetables 4-5 min, until translucent but still crunchy. Add the soy sauce and grated ginger.


Transfer the cooked shrimp into the wok. Cook all together 1-2 min over medium heat while stirring. Serve on the warmed plates.

Nutrition Facts Table

Nutrition Facts

per 1 serving (270g)


% DV*

* DV = Daily Value




12 g

18 %

Saturated 1 g
+ Trans 0.2 g

7 %


140 mg


310 mg

13 %


23 g

8 %


6 g

23 %


2 g


20 g

Vitamin A

70 %

Vitamin C

35 %


6 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 2 servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Added Sugar
Low :
Saturated Fat
Source of :
Calcium, Copper, Omega-3, Omega-6, Pantothenic Acid, Vitamin B2
Good source of :
Fibre, Folacin, Magnesium, Manganese, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin C, Vitamin K, Zinc
Excellent source of :
Iron, Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin E
Diet-related health claims :

More info

This recipe is in the following categories: Shellfish | Vegetables | Main courses/Entrées | Diabetes-friendly | Halal | Heart-healthy | High Fibre | High Iron | Low Saturated Fat | Source of Omega-3 | Sauté/Stir Fry

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