Easy One-Pan Dinner: Wild Blueberry Glazed Shrimp Stir Fry

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Spring is without a doubt one of the busiest times for families, and my house is no different! As the weather gets warmer, my focus shifts to spending as many daylight hours outside rather than in the kitchen, and that means super quick dinner meals are in order.

This Wild Blueberry Balsamic Glazed Shrimp Stir Fry fits the bill perfectly and has been on repeat in my house this spring. It’s an easy one-pan meal that doesn’t skimp on flavor!

One-pan meals are all the rage right now and let me tell you, it’s a trend I can get behind. I’m a huge fan of easy recipes that don’t leave me with tons of dishes to clean up, aren’t you? I also love that one-pan cooking never leaves you stuck with boring one-note meals. It’s super easy to layer on flavor during the cooking process with the taste-and-season-as-you-go technique.

This one-pan stir-fry is sure to get some oohs and ahhs with its gorgeous purple-blue color from the Wild Blueberries, interesting textures, and a sweet-tangy sauce that you’ll want to use on literally everything. Combining Balsamic vinegar with Wild Blueberries provides a fruity sweetness that’s not only delicious but also unexpected.

Because Wild Blueberries have twice the antioxidant content of regular blueberries and more antioxidant power than many other fruits and veggies, I always have a bag at the ready in my freezer. Since I love to make sure my meals are super nutritious, pairing Wild Blueberries with antioxidant-rich broccoli upgrades this standard stir fry into a nutrition powerhouse! Once you add in the protein-rich shrimp, you’ve got yourself the perfect healthy meal.

Here’s how to put it all together!

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Wild Blueberry Balsamic Glazed Shrimp Stir Fry

For the sauce:
1 cup frozen Wild Blueberries
2 TBS Balsamic vinegar
2 TBS honey
2 TBS fresh lemon juice
1 TBS soy sauce
1 tsp cornstarch

For the stir fry:
2 TBS olive oil
3 cups broccoli florets
2 cups thinly sliced red bell pepper
2 cups sugar snap peas
1 pound (16 ounces) raw large shrimp (peeled & deveined)
Salt and pepper, to taste
2 green onions, for garnish

  1. Stir together all sauce ingredients in a medium bowl and set aside.
  2. Heat one tablespoon olive oil in a large skillet over medium-high heat.
  3. Add the broccoli, bell pepper, and snap peas, and cook for 7-8 minutes, until tender. Season with salt and pepper, place in a serving dish, and reserve.
  4. Heat the remaining tablespoon olive oil in the same skillet over medium-high heat.
  5. Add the shrimp and cook for 1-2 minutes, until beginning to cook.
  6. Add the sauce ingredients and cook for 5-7 minutes, until the shrimp is cooked through and the sauce is thickened.
  7. Pour the shrimp and sauce over vegetables in the serving dish, garnish with green onions, and serve.

About the Author

Danielle Omar is a registered dietitian, clean-eating coach, teacher and cookbook author. She is a passionate food and nutrition educator and founded Danielle Omar Nutrition to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog.

Danielle has a Master’s degree in Nutrition and has been teaching nutrition at the college level for over 10 years. She has contributed to local and national media outlets such as The Washingtonian, The Washington Post, The New York Times, Shape Magazine, and Women’s Health Magazine. Through her private nutrition practice, media work, and group programs, Danielle has successfully motivated hundreds of busy professionals and families to eat confidently and live a healthy life.