SHRIMP WITH MIXED VEGETABLES CALORIES RECIPES

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SHRIMP AND VEGETABLES RECIPE - BETTYCROCKER.COM



Shrimp and Vegetables Recipe - BettyCrocker.com image

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

Yield 4

Number Of Ingredients 7

2 cups uncooked instant white rice
2 cups water
2 tablespoons light sesame or vegetable oil
1 lb. shelled deveined uncooked medium shrimp (about 30 shrimp), tails removed
1 (1-lb.) pkg. precut stir-fry vegetables
2 tablespoons water
2/3 cup purchased stir-fry sauce

Steps:

  • 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



Shrimp with Vegetables Recipe: How to Make It image

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

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 13

1 teaspoon cornstarch
1/2 cup cold water
2 tablespoons reduced-sodium soy sauce
1 medium onion, halved and sliced
1/2 medium sweet red pepper, cut into strips
1/2 medium zucchini, sliced
1/2 medium yellow summer squash, sliced
1 tablespoon canola oil
3/4 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon dried tarragon
1/4 teaspoon grated lemon zest
1/8 to 1/4 teaspoon crushed red pepper flakes
Hot cooked rice, optional

Steps:

  • 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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