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
SIMPLE SHRIMP STIR FRY
Combining frozen veggies & seafood with fresh gingerroot provides a bold & savory dish with hardly any work at all.
Provided by Chef Diva Divine
Categories Japanese
Time 35m
Yield 2 cups each, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta as directed on packaging & do not rinse.
- Meanwhile toss shrimp with cornstarch in large bowl & let stand 10mins.
- Place veggies in strainer; rinse under hot water 30 sec. or until thawed. Drain.
- Heat oil in large nonstick skillet & add shrimp and ginger; stir fry 8 mins or until shrimp turns pink.
- Add vegetables, dressing & hoisin sauce; cook 2 mins to heat through, stirring frequently.
- Add drained pasta and shrimp mixture to mixing bowl & mix lightly.
Nutrition Facts : Calories 433.4, Fat 9.5, SaturatedFat 1.4, Cholesterol 239.4, Sodium 1355.8, Carbohydrate 51, Fiber 2.1, Sugar 5, Protein 33.6
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
VEGETABLE SHRIMP STIR-FRY
Tossed in a wok or sizzled in a skillet, this stir-fry couldn't be simpler. Sesame oil and seeds add a delicate, nutty flavor to crisp vegetables and tender shrimp. -Athena M. Russell, Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first six ingredients until smooth; set aside., In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm., Stir-fry the onions in remaining oil for 3 minutes. Add the peas and corn; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add garlic and gingerroot; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with sesame seeds. Serve with rice noodles if desired.
Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 676mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
PALEO EASY SHRIMP STIR-FRY
I ran out of soy sauce (which I use coconut aminos anyway) and really wanted some stir-fry with shrimp so I came up with this and hubby loves it. It has a light heat to it but isn't real spicy.
Provided by joytosew
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- If you are using raw shrimp you will need to remove shells and vein.
- First prepare the marinade by mixing the almond butter, coconut oil, sesame oil, water, vinegar, honey, sriracha sauce, rep pepper flakes, garlic and salt together in a bowl large enough to hold all shrimp.
- Once you have cleaned shrimp (you can use precooked for this if you wish but remove the tails) add shrimp to marinade, stir and let set 20-30 minutes.
- While shrimp are marinading cut vegetables and mushrooms.
- When shrimp are done marinading, Place frozen and fresh vegetables in heated wok or skillet (I have a vegetable basket I place on the grill for mine). Stir in the hot oil for 1-2 minutes. Add shrimp but not all the sauce. Stir shrimp into vegetables and let cook till heated through. Add remaining marinade sauce and stir.
- Cook until shrimp are pink and vegetables are done but still on the lightly crisp side. (if using precooked shrimp make sure you get it heated through good).
- Serve with grilled summer squash or grilled romaine lettuce.
EASY SHRIMP STIR-FRY
With only four ingredients and 15 minutes to a better-for-you veggie and shrimp stir fry, you've found one of the easiest recipes to try tonight.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, about 1-3/4 cups each
Number Of Ingredients 4
Steps:
- Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add vegetables; stir-fry 4 min.
- Add shrimp; stir-fry 4 min. or until shrimp turn pink and vegetables are crisp-tender. Remove from heat.
- Stir in remaining dressing; sprinkle with nuts.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 185 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
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- In a small bowl, whisk together broth, orange juice, soy sauce, cornstarch and sugar; set aside.
- Heat oil in wok or large nonstick skillet over medium-high heat. Add shrimp and stir-fry for 2 minutes. Add half of garlic and stir-fry, about 2 more minutes. Transfer to plate.
- Add vegetables and cook, stirring, until heated through, about 3 minutes. Stir sauce again and add to pan, stirring until thickened, about 2 minutes. Return shrimp to pan and toss to coat. Serve with rice.
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