Orange Shrimp Stir Fry

Dairy Free, Egg Free, Nut Free, Pescatarian

368 Calories | 41g Protein | 42g Carbs | 5g Fat | 10g Fiber

20 minutes | 2 servings

This stir fry is sweet, tangy, and savory all at once, with tender shrimp and crispy veggies swimming in a bright orange sauce. Every bite delivers that satisfying contrast of textures: snap peas with actual snap, soft caramelized onions, and perfectly cooked shrimp.

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Why You'll Love This

The whole thing comes together in 20 minutes, which means you can have dinner on the table faster than you can decide what to order for takeout. When your energy is running on fumes or brain fog has you staring blankly into the fridge, this recipe is straightforward enough to pull off regardless of hard the menopause symptoms are hitting.

The Nutrition Profile

This recipe delivers 41 grams of protein per serving, mostly from the shrimp. As we age, our bodies need more protein to maintain muscle mass and strength, and shrimp is one of those lean sources that packs a serious punch without a lot of extra calories or fat.

You're also getting a solid dose of fiber (10 grams) from the vegetable mix, which is important for digestive health and keeping blood sugar stable. As a whole, this recipe provides a variety of vitamins and minerals, including Vitamin A, Vitamin C, Calcium, and Iron.

Between the vegetables and the shrimp, you're looking at a nutrient-dense meal that fills you up and doesn’t take hours to make.

The Ingredient List

The ingredients here are refreshingly simple. Grab frozen vegetable mix from your freezer section (this recipe used carrots, snap peas, green peas, and baby corn, but any stir fry blend works), fresh or frozen shrimp, and pantry staples like soy sauce, honey, and garlic.

The orange juice is fresh-squeezed if you're feeling fancy, but the carton stuff works just fine, and quite frankly, is what I use most of the time when oranges aren’t in season.

If soy triggers digestive issues for you these days, swap it for tamari or coconut aminos. Honey can be replaced with maple syrup if you prefer.

The recipe calls for a frozen veggie mix, but if you have fresh veggies you need to use up, by all means, toss ‘em in!  The beauty of stir fry is that it's flexible enough to handle whatever needs using up.

The Practical Stuff

This keeps in the fridge for up to three days, which means you can make it Sunday and have lunch sorted for half the week. Reheat it gently in a pan or the microwave.

If you want to prep ahead, you can whisk together the orange sauce and chop your onions in advance, then the actual cooking part takes almost no time. No special equipment needed here, just a regular pan and a bowl for mixing the sauce.

One serving is about two cups, so it's substantial enough that you won't be scrounging for snacks an hour later.

The Method

Start by heating oil in a large pan over medium heat. Slice your onion thin and toss it in, letting it cook for about five minutes until it softens up. This is where the sweet, caramelized flavor comes from.

Add your thawed vegetable mix and let it all hang out together for another five minutes while you whisk together the orange juice, soy sauce, honey, and minced garlic in a small bowl.

Toss the shrimp into the pan along with your orange sauce. At this point, you need to keep an eye on it. Shrimp cooks fast so make sure you stir regularly for the 5-7 minutes it takes to cook through. The shrimp should be pink and opaque, and the sauce will thicken up slightly as it reduces.

Taste it before you plate it. Add salt and pepper if you think it needs it. Some frozen veggie mixes already have salt, and soy sauce is salty to begin with, so you might not need much. Divide it between plates and call it done.

Why This Works

This recipe checks all the boxes: it's fast enough for low-energy nights, delivers serious protein to keep you satisfied, and tastes way better than anything you'd get from a restaurant.

The bright orange flavor cuts through the savory elements without being too sweet, and the whole thing feels light but substantial. It's a meal you can make on repeat without getting bored because it just tastes good.

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