Shrimp Stir-Fry with Broccoli and Snap Peas Best Foods to Eat on GLP-1
On tirzepatide or semaglutide, quick-cooking lean proteins like shrimp are ideal for days when cooking motivation is low due to GLP-1 nausea. Shrimp provides 20g of protein per 3 oz with almost zero fat, while broccoli and snap peas add fiber and crunch without weighing down a sensitive stomach. Avoid takeout stir-fries with heavy sauces, fried rice, and MSG-loaded seasonings that can worsen GLP-1 side effects. Make this at home in under 15 minutes.
Ingredients
Main ingredients
- shrimp (peeled, deveined) 0.5 lb
- broccoli florets 1.5 cups
- snap peas 1 cup
- garlic 2 cloves
- ginger (grated) 0.5 tsp
Seasonings/Sauce
- low-sodium soy sauce 2 tbsp
- sesame oil 0.5 tsp
- rice vinegar 1 tsp
- olive oil 1 tsp
- black pepper 0.25 tsp
Nutrition summary
Carbohydrates
10 g
23%
Protein
22 g
52%
Fat
4 g
25%
Cooking steps
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1
Pat shrimp dry with paper towels.
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2
Mix soy sauce, sesame oil, and rice vinegar in a small bowl for sauce.
-
3
Heat olive oil in a large pan or wok over high heat.
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4
Add shrimp and cook 1–2 minutes per side until pink — remove and set aside.
-
5
Add broccoli and stir-fry 3 minutes.
-
6
Add snap peas, garlic, and ginger, cook 2 more minutes.
-
7
Return shrimp to the pan.
-
8
Pour sauce over everything and toss to coat.
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9
Cook 1 minute more until sauce is absorbed.
Personalized Q&A
Q. What are the key ingredients in this dish?
Shrimp, broccoli florets, and snap peas are the main ingredients, providing lean protein and fiber with a crunchy texture. Garlic and ginger bring freshness and aroma, while the sauce is made from low-sodium soy sauce, sesame oil, and rice vinegar for a light flavor profile.
Q. Is this recipe suitable for people on GLP-1 medications like semaglutide or tirzepatide?
Yes. This recipe uses shrimp, a lean protein that is easy to digest and low in fat, which is suitable for those experiencing reduced appetite or nausea from GLP-1 medications. The absence of heavy sauces and minimal oil make this a gentle option for sensitive stomachs.
Q. How can I avoid overcooked or rubbery shrimp in this recipe?
To prevent shrimp from becoming rubbery, cook them only 1–2 minutes per side until just pink, then remove them from the pan before adding them back at the end. This ensures the shrimp stay tender, making the dish easier to enjoy even when your appetite is low.
Q. What are the nutrition benefits of this shrimp stir-fry?
Each serving provides around 170 calories, 22g protein, 10g carbohydrates, and 4g fat. This makes it high in protein and low in calories, supporting satiety and helping manage macronutrient intake.
Q. Which tags apply to this recipe and why?
This recipe is tagged as Low Sugar, High Protein, and GLP-1 because it contains less than 5g of sugar, more than 10g protein per serving, and is designed to be ideal for those on GLP-1 medications.
