A quick and flavorful stir-fry featuring shrimp and a medley of vibrant vegetables, perfect for a healthy meal.
Heat half of the olive oil in a large non-stick wok over medium heat.
Add the shrimp and cook for about a minute on each side until they turn pink.
Transfer the shrimp to a plate using a frying ladle.
Add the remaining olive oil to the wok and heat over medium heat.
Sauté the onion and garlic in the wok for about 2-3 minutes until fragrant.
Add the bell peppers, snow peas, carrots, soy sauce, and black pepper to the wok and stir well.
Stir-fry the vegetables for about 2-3 minutes until they are tender-crisp.
Return the cooked shrimp to the wok and stir to combine.
Stir-fry everything together for another 1-2 minutes until heated through.
Garnish with fresh parsley and serve immediately.
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