SHRIMP STIR FRY RECIPES HEALTHY RECIPES

SHRIMP STIR-FRY | ALLRECIPES

Shrimp Stir-Fry | Allrecipes image

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®

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons cornstarch
1?¾ cups Swanson® Chicken Stock
1 tablespoon soy sauce
½ teaspoon sesame oil
2 tablespoons vegetable oil
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
4 cups cut-up fresh vegetables (see Note)
½ teaspoon ground ginger
? teaspoon garlic powder
4 cups hot cooked regular long-grain white rice

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, CarbohydrateContent 58.4 g, CholesterolContent 172.6 mg, FatContent 9.1 g, FiberContent 2.8 g, ProteinContent 26.9 g, SaturatedFatContent 1.6 g, SodiumContent 653.1 mg, SugarContent 4.6 g

SHRIMP STIR-FRY RECIPE | HEALTH.COM

Shrimp Stir-Fry Recipe | Health.com image

This super-easy shrimp stir-fry comes together quickly and is a great way to use up leftover rice. To save time, make the Resistant Starch-rich brown rice for this dish ahead of time, batch-cooking it for the week ahead. Alternatively, you can use a precooked pouch or frozen brown rice.

Provided by Health

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield Makes 2 servings

Number Of Ingredients 10

Ingredients

2 teaspoons dark sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon honey
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
4 cups frozen stir-fry vegetables, thawed
3 ounces (about 14 medium) frozen precooked shrimp, thawed
1 1/2 cups cooked brown rice
2 tablespoons sliced almonds
1 scallion, chopped

Steps:

Heat oil in a large nonstick skillet over medium heat. Add soy sauce, honey, ginger, and garlic; cook 1 minute.
Add vegetables, shrimp, and rice; cook 8 minutes.
Remove from heat. Top with almonds and scallions.

Nutrition Facts : Calories 410 calories, CarbohydrateContent 61 g, CholesterolContent 65 mg, FatContent 9 g, FiberContent 6 g, ProteinContent 17 g, SaturatedFatContent 1.5 g, SodiumContent 710 mg

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SHRIMP STIR-FRY | ALLRECIPES

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.
From allrecipes.com
Reviews 3.8
Total Time 40 minutes
Category Trusted Brands: Recipes and Tips, Swanson®
Calories 428.4 calories per serving

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