Shrimp and Vegetable Stir Fry

Shrimp and Vegetable Stir Fry

Category: Spread No Drama

  • Recipe serves 3-4 servings

  • Cook Time 8-10 min


  • 1/2 cup low sodium soy sauce

  • 2 tablespoon light brown sugar

  • 2 garlic cloves, minced

  • 3 tbsp I Can’t Believe It’s Not Butter!® Original Spread, divided

  • 1 pound of extra-large or jumbo shrimp, peeled and deveined

  • 1 orange bell pepper, seeded and thinly sliced

  • 1 cup bite-sized broccoli florets

  • 1 cup sugar snap peas

  • 1 thinly sliced green onion, plus more for garnish salt and pepper to taste

  • Toasted sesame seeds, garnish


  • Influencer: Spoon Fork Bacon

  • In a small mixing bowl whisk together soy sauce, sugar and garlic. Set aside.

  • Place a large skillet over high heat and add 1 tablespoon I Can’t Believe It’s Not Butter!® Original Spread.

  • Season shrimp with salt and pepper and add to skillet. Sear shrimp on each side for about 2 minutes. Transfer shrimp to skillet and set aside.

  • Reduce heat to medium-high and melt remaining I Can’t Believe It’s Not Butter!® Original Spread to skillet and add vegetables. Sauté for 4 to 5 minutes or until vegetables begin to

  • Add shrimp back to skillet, pour prepared soy sauce over mixture and toss together until everything is well coated.

  • Reduce heat to medium and continue to cook together until shrimp has just cooked through, 2 to 3 minutes. Stir in green onion and remove stir fry from heat.

  • Pour stir fry over a bed of brown rice, top with more green onion and a sprinkle of sesame seeds. Serve.

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