STIR FRY SHRIMP RECIPE RECIPES

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SHRIMP AND VEGETABLE STIR-FRY RECIPE | MYRECIPES



Shrimp and Vegetable Stir-Fry Recipe | MyRecipes image

Instead of take-out, make  an easy shrimp stir-fry for dinner using steamed brown rice, forzen shrimp, and frozen stir-fry vegetables.

Provided by MyRecipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 Servings

Number Of Ingredients 10

¾ cup chicken broth
¼ cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon cornstarch
½ teaspoon sugar
2 tablespoons peanut oil or vegetable oil
1 pound frozen deveined large shrimp, thawed and peeled
3 garlic cloves, minced
1 (1 lb.) bag frozen stir-fry vegetables, thawed and drained
4 cups steamed brown rice, for serving (cook about 2 dry)

Steps:

  • 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.

Nutrition Facts : Calories 472 calories, CarbohydrateContent 59 g, CholesterolContent 172 mg, FatContent 11 g, FiberContent 5 g, ProteinContent 32 g, SaturatedFatContent 2 g, SodiumContent 880 mg

SHRIMP AND BELL PEPPER STIR FRY RECIPE | REE DRUMMOND ...



Shrimp and Bell Pepper Stir Fry Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 2 to 4 servings

Number Of Ingredients 14

1/2 cup low-sodium soy sauce
2 tablespoons cornstarch  
2 tablespoons sugar 
2 tablespoons rice wine vinegar 
1 tablespoon minced fresh ginger 
1/2 teaspoon crushed red pepper flakes, plus more for garnish 
3 tablespoons peanut oil 
1 red bell pepper, seeds removed and cut in thin strips 
1 yellow bell pepper, seeds removed and cut in thin strips 
1 pound jumbo shrimp, peeled and deveined 
5 scallions, cut into 1/2-inch pieces
1 cup packed curly kale, stemmed and hand torn 
1 tablespoon chopped fresh cilantro 
2 teaspoons chopped fresh mint 

Steps:

  • In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
  • Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
  • Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
  • Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
  • Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

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