VEGGIE SHRIMP STIR FRY RECIPES

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

Ingredients

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

VEGETABLE SHRIMP STIR-FRY RECIPE: HOW TO MAKE IT

Vegetable Shrimp Stir-Fry Recipe: How to Make It image

Tossed in a wok or sizzled in a skillet, this stir-fry couldn't be simpler. Sesame oil and seeds add a delicate, nutty flavor to crisp vegetables and tender shrimp. —Athena M. Russell, Florence, South Carolina

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 teaspoons cornstarch
2 tablespoons water
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
1-1/2 pounds uncooked medium shrimp, peeled and deveined
4 teaspoons canola oil, divided
2 green onions, sliced
1/2 pound fresh snow peas, trimmed
1 can (8-3/4 ounces) whole baby corn, drained
1 garlic clove, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame seeds, toasted
Thick rice noodles, optional

Steps:

In a small bowl, combine the first six ingredients until smooth; set aside., In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm., Stir-fry the onions in remaining oil for 3 minutes. Add the peas and corn; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add garlic and gingerroot; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with sesame seeds. Serve with rice noodles if desired.

Nutrition Facts : Calories 179 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 168mg cholesterol, SodiumContent 676mg sodium, CarbohydrateContent 11g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 21g protein.

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