STIRFRY SHRIMP 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 | ALLRECIPES

Shrimp Stir Fry Recipe | Allrecipes image

Quick and easy, using frozen pre-chopped veggies, frozen shrimp, and an easy sauce. Serve over rice or with noodles and enjoy

Provided by damialyon

Categories Main Dishes Stir-Fry Shrimp

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup chicken stock
1 tablespoon reduced-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon minced garlic
salt and ground black pepper to taste
3 tablespoons sesame oil
1 (16 ounce) package frozen stir-fry vegetables
20 uncooked medium shrimp, peeled and deveined

Steps:

Mix chicken stock, soy sauce, cornstarch, and garlic in a bowl; season with salt and pepper.
Heat sesame oil in a large skill over medium-high heat until oil shimmers; cook and stir vegetables in hot oil until softened, about 4 minutes. Add shrimp; cook and stir until shrimp begin to turn pink, about 3 minutes. Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more.

Nutrition Facts : Calories 169.3 calories, CarbohydrateContent 11.8 g, CholesterolContent 45.6 mg, FatContent 10.9 g, FiberContent 2.4 g, ProteinContent 8 g, SaturatedFatContent 1.6 g, SodiumContent 636 mg, SugarContent 2.5 g

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