Shrimp & Mixed Vegetable Stir Fry

Healthy and delicious, this colourful medley of succulent shrimp and crunchy mixed vegetables makes a quick and easy stir fry, ready to serve in less than 30 minutes. Slicing all the vegetables ahead of time makes the stir fry come together with effortless simplicity, and is excellent served over a bed of fluffy rice or tossed with chewy egg noodles.



Shrimp & Mixed Vegetable Stirfry
Serves 4

2 tbsp vegetable oil
1 lb shrimp, peeled and deveined
Mallon salt and freshly ground black or white pepper
1 tbsp sesame oil
1 orange, zest and juice
1 small head broccoli, cut into small florets
8 oz sugar snap peas, trimmed
8 asparagus spears, heads only
1/4 yellow onion, chopped
6 cremini mushrooms, sliced
1 red bell pepper, sliced
3 cloves garlic, minced
1 tbsp minced ginger
1/4 cup low-sodium soy sauce
1 tbsp cornstarch
Juice of 1 lime
2 tbsp brown sugar
Jasmin or Basmati rice, to serve


In a large skillet over medium heat, heat the oil. Add the shrimp and season with salt and pepper. Cook until pink, about 3-5 minutes, then set aside in a bowl. Add sesame oil to the pan and heat over medium. Add the broccoli, sugar snap peas, onion, mushrooms, asparagus and bell pepper, and cook until soft, about 7 minutes. Add the minced garlic and ginger and cook until fragrant, another minute more.

In a small bowl, whisk together the soy sauce, cornstarch, brown sugar, orange juice and zest, then add to the skillet and toss to coat. Add the shrimp and cook until heated through, 2 minutes. Ideal served with Basmati, Jasmin or brown rice.