Shrimp Stir Fry with Edamame Noodles
A quick and healthy one-pan shrimp stir fry featuring protein-rich edamame noodles and vibrant vegetables, all tossed in a savory soy-sesame sauce.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined (16–20 count works well)
- 8 ounces high-protein noodles (edamame noodles are ideal)
- 2 tablespoons olive oil (or neutral oil like avocado)
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 teaspoons sesame oil
- Salt and pepper to taste
- Green onions and sesame seeds for garnish (optional)
Instructions
Preparation
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until shimmering.
- Add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant, stirring constantly so they don’t burn.
- Add the shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove shrimp to a plate to avoid overcooking.
Cooking
- In the same pan, add the sliced bell pepper, broccoli florets, and snap peas. Stir-fry for 3–5 minutes until vegetables are bright and tender-crisp.
- While the veggies cook, prepare the high-protein noodles according to package directions, then drain well.
- Return the shrimp to the pan and add the drained noodles. Pour in 3 tablespoons soy sauce and 2 teaspoons sesame oil. Toss thoroughly to coat everything evenly.
- Taste and season with salt and pepper as needed. If it needs brightness, a squeeze of lime helps.
- Serve immediately, garnished with sliced green onions and a sprinkle of sesame seeds.
Notes
For meal prep, cook shrimp and veggies separately and store with noodles. Toss quickly in a hot pan to reheat. Using shrimp tails-on is for presentation; remove them for faster prep. If edamame noodles aren’t available, chickpea or whole-wheat noodles can be used.