SHRIMP AND VEGETABLES RECIPE - BETTYCROCKER.COM
This super-easy supper solution turns to quick-cooking shrimp, frozen mixed vegetables, and prepared stir-fry sauce for time-saving flavor.
Provided by Betty Crocker Kitchens
Total Time 0 minutes
Prep Time 20 minutes
Number Of Ingredients 7
- Cook rice in 2 cups water as directed on package.
- Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add shrimp; cook and stir 4 to 6 minutes or until shrimp turn pink. Remove shrimp from wok; place on plate and cover to keep warm.
- Add remaining tablespoon oil to wok. Add vegetables; cook and stir 2 minutes. Add 2 tablespoons water; cover and cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
- Add stir-fry sauce and return shrimp to wok; cook and stir 1 to 2 minutes or until sauce has thickened. Serve over rice.
Nutrition Facts : Calories 430 , CarbohydrateContent 62 g, CholesterolContent 160 mg, FatContent 1 , FiberContent 3 g, ProteinContent 27 g, SaturatedFatContent 1 g, ServingSize 1 1/2 Cups, SodiumContent 2940 mg, SugarContent 8 g
SHRIMP WITH VEGETABLES RECIPE: HOW TO MAKE IT
Colorful sweet pepper, zucchini and yellow summer squash team up with tender shrimp in this delightful main dish. "If you clean the shrimp and slice the vegetables the night before, it makes a quick weeknight meal," notes Beth Woodard of Jamestown, North Carolina. "It's my husband's favorite stir-fry."
Provided by Taste of Home
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2 servings.
Number Of Ingredients 13
- In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.
Nutrition Facts : Calories 302 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 259mg cholesterol, SodiumContent 862mg sodium, CarbohydrateContent 14g carbohydrate, FiberContent 3g fiber), ProteinContent 38g protein. Diabetic Exchanges 5 lean meat
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