Shrimp is a tasty seafood option that is also low in fat and calories. Adding shrimp to vegetables is a nutritious way to include protein in your meal as well. One of the most common ways to cook shrimp and vegetables together is in a stir-fry. Your stir-fry should include several types of vegetables, fresh shrimp and your choice of sauce. Served with steamed brown rice, shrimp with vegetables is a healthy way to increase your intake of fiber, protein, vitamin A and potassium.
Heat the olive oil in a large wok set over medium-high heat.
Add the onions, ginger and garlic and saute for three to four minutes, stirring occasionally.
Add the carrots, celery, red bell pepper and snow peas. Saute the vegetables for seven to eight minutes, or until they are beginning to get soft.
Add the raw shrimp to the wok and cover with a tight-fitting lid. Reduce the heat to medium low.
Cook the shrimp with the vegetables for five minutes, or until the shrimp has turned bright pink in color.
Whisk the dry sherry, soy sauce, cornstarch, sugar and sesame oil in a small bowl until well-incorporated.
Pour the sauce over the shrimp and vegetables and heat for three to four minutes, or until bubbling and slightly thickened.
Serve the shrimp with vegetables immediately over steamed rice.