SHRIMP WITH VEGETABLES STIR-FRY
For a delicious one skillet meal, try this recipe. It is so easy and is so healthy with the yummy veggies and shrimp.-Cathy Dawe, Kent, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm., In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice.
Nutrition Facts : Calories 355 calories, Fat 9g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 770mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
SHRIMP AND VEGETABLE STIR FRY
Make and share this Shrimp and Vegetable Stir Fry recipe from Food.com.
Provided by gailanng
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, mix 1 teaspoon cornstarch, ginger; add garlic and shrimp and toss to coat. Cover and refrigerate.
- Remove tough ends from broccoli; cut stalks into 3/4" pieces and head into flowerettes.
- Add broccoli to 1 quart boiling water. Cook 1 minute, uncovered; 1 minute covered. Drain and rinse immediately; set aside.
- Heat 3 tablespoons oil in large skillet or wok over medium heat.
- Add shrimp mixture. Cook and stir until shrimp are opaque and white; remove from pan and set aside.
- Combine cold water, soy sauce, remaining 2 teaspoons cornstarch and bouillon in small bowl.
- Heat remaining 1 tablespoon oil in same skillet or wok. Add broccoli; cook until tender.
- Add pea pods; cook 1 minute.
- Add cornstarch mixture; cook until bubbly.
- Add shrimp and cook until sauce thickens.
- Serve over steamed rice.
Nutrition Facts : Calories 236.6, Fat 15, SaturatedFat 2, Cholesterol 107.3, Sodium 1003.1, Carbohydrate 11.3, Fiber 3.6, Sugar 1.2, Protein 15.1
EASY SHRIMP STIR FRY
I love shrimp and I'm always looking for new ways to fix it. This shrimp stir fry features crunchy peanuts and vegetables with a pleasant hint of ginger. -Josie Smith, Winamac, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 129mg cholesterol, Sodium 593mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
SHRIMP AND VEGGIE STIR-FRY
Provided by Lesley Porcelli
Categories Wok Rice Shellfish Vegetable Marinate Stir-Fry Quick & Easy Dinner Seafood Shrimp Fall Winter Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Mix 1 tablespoon of the soy sauce and 2 tablespoon of the wine; pour over shrimp; set aside to marinate. Make garlic stir-fry sauce: Whisk remaining 3 tablespoon soy sauce, remaining 2 tablespoon wine, 1 tablespoon of garlic, sugar and red pepper flakes; set aside. Heat a large skillet or wok over medium-high heat, about 4 minutes. Add 2 teaspoon of the oil and raise heat to high. When oil is hot, cook shrimp with marinade until shrimp is pink, about 1 minute; transfer to a plate. Add remaining 2 teaspoon oil to skillet, then snap peas, mushrooms and remaining 1 teaspoon garlic; stir-fry about 2 minutes. Stir in stir-fry sauce and shrimp; let mixture bubble about 1 minute. Serve over rice.
SHRIMP STIR-FRY
Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
LOW-FAT SHRIMP AND VEGGIE STIR-FRY
This is a wonderful, light stir-fry, perfect for low-carb diets. For those who aren't restricting carbs, this is wonderful atop brown rice or Asian rice noodles (and its still low-fat!!). You can alter the veggies according to taste, or what you have on hand.
Provided by Manda
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In bowl, blend water, soy sauce, wine, cornstarch, and ginger until smooth.
- Set aside.
- Heat oil in large wok or skillet over medium-high heat.
- Stir fry garlic until softened, about 2 min.
- Add shrimp and stir fry until pink, about 4 min.
- Add broccoli, bell peppers, snow peas, corn, water chestnuts, and scallions.
- Stir fry one minute, mixing well.
- Stir sauce mixture to combine, pour over veggies.
- Cook, stirring, over medium-low heat, 5-7 min.
- ,until sauce thickens and veggies are crisp-tender.
SHRIMP AND PINEAPPLE STIR-FRY
Gather your ingredients before starting because this comes together quickly. An easy to make stir-fry sauce glazes the shrimp, and pineapple and your favorite veggies will make this a family favorite. Serve over rice, we particularly enjoy jasmine rice for this.
Provided by lutzflcat
Categories Stir-Fries
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
- Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
- Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
- Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
- Serve immediately, garnished with scallions and sesame seeds.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 29.8 g, Cholesterol 173.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 21.6 g, SaturatedFat 1.8 g, Sodium 1013.6 mg, Sugar 17.2 g
EASY SHRIMP VEGETABLE STIR FRY
Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!
Provided by SaraJ
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
- Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
- Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
- Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.
Nutrition Facts : Calories 317 calories, Carbohydrate 43 g, Cholesterol 172.6 mg, Fat 6.3 g, Fiber 3.3 g, Protein 23.8 g, SaturatedFat 0.9 g, Sodium 1135.1 mg, Sugar 14.2 g
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