Intermittent Fasting Dinner Recipes

Shrimp and Vegetable Stir-Fry

Shrimp and Vegetable Stir-Fry Dinner Intermittent Fasting Recipe

Servings: 4

Ingredients:

  • 1 pound large shrimp, peeled and deveined (approx. 454g)
  • 2 tablespoons olive oil, divided (approx. 30g)
  • 1 red bell pepper, sliced into thin strips (approx. 150g)
  • 1 yellow bell pepper, sliced into thin strips (approx. 150g)
  • 1 small zucchini, halved lengthwise and sliced (approx. 200g)
  • 1/2 red onion, thinly sliced (approx. 75g)
  • 2 cloves garlic, minced (approx. 6g)
  • 2 tablespoons low-sodium soy sauce (approx. 30g)
  • 1 tablespoon honey (approx. 21g)
  • Optional: green onions, sesame seeds, and red pepper flakes for garnish

Instructions:

  1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
  2. Add the shrimp to the skillet and cook for about 2 minutes per side until pink and opaque. Transfer the cooked shrimp to a plate and set aside.
  3. In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the bell peppers, zucchini, and red onion. Cook for 4-5 minutes, or until the vegetables are crisp-tender.
  4. Add the garlic to the skillet and cook for an additional 1 minute, stirring frequently.
  5. In a small bowl, whisk together the soy sauce and honey. Pour the mixture into the skillet with the vegetables and stir to combine.
  6. Return the cooked shrimp to the skillet and cook for another 2-3 minutes, until heated through.
  7. If desired, garnish with green onions, sesame seeds, and red pepper flakes before serving.

Nutrition Information (approximate, per serving):

  • Calories: 281
  • Carbs: 15g
  • Protein: 28g
  • Fats: 11g