Stir-Fried Veggies in White Sauce with Shrimp

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Stir-Fry:

1 lb shrimp, peeled and deveined

1 tablespoon olive oil or vegetable oil

1 cup broccoli florets

1/2 cup sliced carrots

1/2 cup bell peppers (any color), sliced

1/2 cup snap peas or green beans

1/2 cup sliced mushrooms

2 cloves garlic, minced

Salt and black pepper, to taste

For the White Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups milk (whole or 2%)

1/4 cup grated Parmesan cheese (optional, for a richer flavor)

1/4 teaspoon onion powder

Salt and white or black pepper to taste

Instructions:

1. Cook the Shrimp:

Heat 1 tbsp oil in a large pan or wok over medium-high heat.

Add shrimp, season with salt and pepper, and stir-fry until pink and opaque (about 3–4 minutes). Remove and set aside.

2. Stir-Fry the Vegetables:

In the same pan, add a little more oil if needed.

Add garlic and sauté for 30 seconds.

Add broccoli, carrots, bell peppers, mushrooms, and snap peas. Stir-fry for 4–5 minutes until crisp-tender.

3. Make the White Sauce:

In a separate saucepan, melt butter over medium heat.

Whisk in flour and cook for 1 minute.

Gradually whisk in milk, stirring constantly to avoid lumps.

Add onion powder, salt, and pepper.

Cook until thickened (about 3–5 minutes). Stir in Parmesan if using.

4. Combine Everything:

Return shrimp to the pan with veggies.

Pour white sauce over the stir-fry and gently toss to coat everything evenly.

Cook for 1–2 more minutes to heat through.

5. Serve:

Serve hot over steamed rice, noodles, or cauliflower rice.