15-Minute Shrimp Stir Fry

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Ingredients

Servings

UnitsStandard

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1 pound raw shrimp, peeled and deveined
2 tablespoons neutral oil
3 cups mixed stir-fry veggies (broccoli, peppers, snap peas, carrots)
Sauce
3 tablespoons soy sauce or tamari
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon cornstarch
2 cloves garlic, minced
1 teaspoon grated ginger

Step-by-step

4 servings

1
Step 1
Make sauce
- Ingredients:
  Soy sauce
  Honey
  Rice vinegar
  Cornstarch
  Garlic
  Ginger
- Action: Whisk sauce ingredients in a bowl until smooth.
2
Step 2
Cook shrimp
- Ingredients:
  1 tablespoon oil
  Shrimp
- Action: Heat oil in a skillet over medium-high. Cook shrimp 2–3 minutes until pink. Remove.
3
Step 3
Stir fry veggies
- Ingredients:
  1 tablespoon oil
  Veggies
- Action: Add remaining oil and veggies. Cook 3–5 minutes until crisp-tender.
4
Step 4
Combine
- Ingredients:
  Cooked shrimp
  Sauce
- Action: Return shrimp, pour in sauce, and cook 1–2 minutes until thickened.
5
Step 5
Serve
- Ingredients:
  Rice or noodles
- Action: Serve immediately over rice or noodles.

Equipment

Large skillet or wok
Mixing bowl
Whisk
Tongs

Longevity score

Avg across key ingredients

57/100

Based on 8 core ingredients.

Why this score · Original recipe

1 pound raw shrimp, peeled and deveined

56/100

Whole-food ingredient to keep the recipe balanced. Lean seafood supports protein without much saturated fat.

2 tablespoons neutral oil

53/100

Whole-food ingredient to keep the recipe balanced.

3 cups mixed stir-fry veggies (broccoli, peppers, snap peas, carrots)

60/100

Whole-food ingredient to keep the recipe balanced. Leafy/cruciferous veggies bring fiber and antioxidants. Lean protein supports muscle repair and satiety.

3 tablespoons soy sauce or tamari

51/100

Whole-food ingredient to keep the recipe balanced. Watch sodium to keep heart health in check.

1 tablespoon honey or maple syrup

43/100

Whole-food ingredient to keep the recipe balanced. Added sugars lower the score for metabolic balance. Added sweeteners raise glycemic load.

1 teaspoon cornstarch

53/100

Whole-food ingredient to keep the recipe balanced.

2 cloves garlic, minced

56/100

Whole-food ingredient to keep the recipe balanced. Alliums bring prebiotic fibers and anti-inflammatory compounds.

1 teaspoon grated ginger

53/100

Whole-food ingredient to keep the recipe balanced.

Recipe health

NutriRECIPE balance

51/100

Computed from nutrition data

Factors

Adequacy: Fiber 2g (7% DV)
Adequacy: Protein 24g (48% DV)
Moderation: Sodium 780mg (34% max)
Moderation: Total sugar 9g (18% max)

Why this score · Original recipe

Based on the original recipe nutrition. Computed from nutrition data.

Adequacy is lifted by Fiber 2g (7% DV) and Protein 24g (48% DV). Moderation is pulled down by Sodium 780mg (34% max) and Total sugar 9g (18% max).

Nutrition snapshot

Nutrient	Per serving	Per batch
Calories	260 kcal	1040 kcal
Protein	24 g	96 g
Carbohydrates	18 g	72 g
Fat	11 g	44 g
Fiber	2 g	8 g
Sugars	9 g	36 g
Cholesterol	190 mg	760 mg
Sodium	780 mg	3120 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tips & tricks

Use prepped frozen veggies for speed.
Add chili flakes for heat.
Serve with cauliflower rice for a lighter option.

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