Seafood Stir-Fry
A quick and colorful shrimp stir-fry with bell peppers, onions, and eggplant, finished with garlic. Ready in about 20 minutes, perfect for a busy weeknight.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 25g
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 medium eggplant, cut into 1-inch cubes
- 2 medium bell peppers (mixed colors), sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
Instructions
- 1
Heat 2 tbsp vegetable oil in a large skillet or wok over high heat. Add the 1 medium cubed eggplant and stir-fry until browned and tender, about 5 minutes. Remove and set aside.
- 2
Add 1 tbsp more oil to the skillet. Add the 2 sliced bell peppers and 1 sliced onion; stir-fry until crisp-tender, about 3 minutes. Add the 3 minced garlic cloves and cook until fragrant, 30 seconds.
- 3
Add the 1 lb shrimp and the cooked eggplant back to the skillet. Stir-fry until shrimp are pink and opaque, about 3-4 minutes.
- 4
Pour in the 2 tbsp soy sauce and toss everything to coat. Cook for 1 minute more, until the sauce is slightly glossy. Serve hot over rice if desired.
Tools you’ll need
- Large skillet or wok
- Cutting board
- Knife
- Measuring spoons
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