HOW TO MAKE STIR FRY SHRIMP AND VEGETABLES RECIPES

Name: Shrimp with Vegetables Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 1/3 cup Italian salad dressing; 1 tablespoon soy sauce; 1/2 teaspoon ground ginger; 1 medium carrot, julienned; 3/4 cup fresh snow peas; 1 small zucchini, julienned; 1 small red onion, halved and thinly sliced; 1/2 cup sliced fresh mushrooms; 1/2 medium sweet yellow pepper, julieneed; 1/2 medium sweet red pepper, julienned; 1 pound uncooked medium shrimp, peeled and deveined; 3 cups hot cooked rice

SHRIMP WITH VEGETABLES STIR-FRY RECIPE: HOW TO MAKE IT

Shrimp with Vegetables Stir-Fry Recipe: How to Make It image

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

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/3 cup Italian salad dressing
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 medium carrot, julienned
3/4 cup fresh snow peas
1 small zucchini, julienned
1 small red onion, halved and thinly sliced
1/2 cup sliced fresh mushrooms
1/2 medium sweet yellow pepper, julieneed
1/2 medium sweet red pepper, julienned
1 pound uncooked medium shrimp, peeled and deveined
3 cups hot cooked rice

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, FatContent 9g fat (1g saturated fat), CholesterolContent 168mg cholesterol, SodiumContent 770mg sodium, CarbohydrateContent 43g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 24g protein.

VEGETABLE SHRIMP STIR-FRY RECIPE: HOW TO MAKE IT

Vegetable Shrimp Stir-Fry Recipe: How to Make It image

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

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 teaspoons cornstarch
2 tablespoons water
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
1-1/2 pounds uncooked medium shrimp, peeled and deveined
4 teaspoons canola oil, divided
2 green onions, sliced
1/2 pound fresh snow peas, trimmed
1 can (8-3/4 ounces) whole baby corn, drained
1 garlic clove, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame seeds, toasted
Thick rice noodles, optional

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, FatContent 5g fat (1g saturated fat), CholesterolContent 168mg cholesterol, SodiumContent 676mg sodium, CarbohydrateContent 11g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 21g protein.

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