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Asian Shrimp & Vegetable Stir Fry

This sweet and simple Asian-inspired shrimp and vegetable stir fry is packed with fresh flavor! It's a satisfying dish that's sure to be a new favorite.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch, Main Course
Cuisine: American
Servings: 2 servings
Author: The Kitchen Prep


  • 2 tablespoons olive oil
  • 1 pound peeled deveined shrimp {tails removed, if preferred}
  • 5 scallions sliced
  • 1 tablespoon fresh ginger peeled and chopped fine or grated
  • 2 tangerines zested and juiced {about ¼ cup tangerine juice}
  • 1 sweet red bell pepper sliced thin
  • 1 cup broccoli florets
  • 1 tablespoon light low-sodium soy sauce
  • 2 teaspoons honey
  • 2 ½ teaspoons cornstarch
  • 1 tangerine peeled and sectioned
  • cup cashew pieces {I used low salt}
  • Cooked brown rice


  • In a medium bowl, combine shrimp, scallions, ginger and tangerine zest. Set aside.
  • In a small bowl, whisk together soy sauce, honey, tangerine juice and corn starch, making sure there are no lumps. Set aside.
  • Heat about 2 tablespoons of olive oil in a large wok or skillet. Add shrimp mixture, peppers and broccoli to the hot wok and cook until the shrimp is opaque and the vegetables have softened a bit, about 3-4 minutes.
  • Pour in the soy sauce mixture, stirring often until the mixture thickens, about 2-3 more minutes.
  • Add the fresh tangerine sections and cashews and cook for about another minute.
  • Serve over hot rice; garnish with extra scallions and cashews if desired.


Adapted from Fresh From Florida