Latin Shrimp & Vegetable Stir-Fry
Stir-fry is a convenient meal because it’s easy, fast, light, and packed with nutritious veggies. My favorite recipes are those that I can make in a flash without having to defrost anything ahead of time. This recipe puts together some of the most readily available ingredients in the kitchen and you will be in and out in no time.
You can always adjust the seasonings to suit your palate or even add other ingredients like spinach, zucchini, or celery. I like to go easy on the seasonings in order to savor the natural flavors of the shrimp and vegetables.
I paired it with broiled sweet platanos. Who says you have to fry? They come out moist without all that grease in just a few minutes in the oven. The sweetness of the plantains makes a great side dish instead of rice, pasta, or potatoes.
Ingredients & Method
- 1 Lb. Shrimp shelled and deveined
- 1 Lime
- ¼ Tsp. Sea salt
- ¼ teaspoon Ground Black Pepper
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Sugar
- 1 tablespoon Extra Virgin Olive Oil
- ¼ Cup White wine
- 1 tablespoon Sofrito
- 1 Cup Broccoli
- 1 Cup Mixed Vegetables
- 1 Bell Pepper (Red, Orange, or Yellow)
- 1 Onion
- 1 Tomato
For Shrimp and Vegetables
Drizzle olive oil into sauté pan or wok. Add Shrimp. Squeeze juice from lime over shrimp. Pour in white wine. Cook on medium for about 7 minutes stirring occasionally. Season with salt, pepper, garlic powder, sugar, and sofrito. Toss to coat well.
While shrimp is cooking, cut peppers, onions, and tomatoes. I use frozen broccoli and mixed vegetables. Once shrimp is pink, toss in the rest of the ingredients and cook for about another 10 minutes on medium stirring a few times in between.
- 1 Yellow Plantain
- Olive Oil Spray
Preheat oven to 400 degrees. Lightly mist baking sheet or pan with olive oil spray. Peel plantain and cut in ¼ – ½ inch thick slices diagonally. Arrange in single layer and place in oven for 10 minutes. Turn over and cook for another 5 minutes or until golden.