SHRIMP STIR-FRY
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®
Time 40m
Yield 4
Number Of Ingredients 10
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, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
BARBECUE SHRIMP STIR-FRY
"I created this recipe for shrimp stir-fry in a barbecue sauce while driving home one night," recalls Elizabeth Gellise of Bay City, Michigan. "It's been a favorite ever since."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a nonstick skillet coated with cooking spray, saute onion and green pepper for 3-4 minutes or until crisp-tender. Combine the barbecue sauce, honey, basil, garlic powder and pepper; pour over vegetables. Bring to a boil over medium-high heat, stirring constantly. Add shrimp; cook and stir for 3-5 minutes or until shrimp turn pink. Serve with rice.
Nutrition Facts :
SHRIMP AND BOK CHOY STIR-FRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
- Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.
SHRIMP AND BELL PEPPER STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
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.
SAUCY BARBECUE SHRIMP
This old, rustic Cajun dish is one of our family favorites. Don't remove the shells from the shrimp-the beauty of this dish is peeling the shrimp and dipping it in the sauce. We've doubled and even tripled this barbecue shrimp to feed crowds and it's always perfect! -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large saucepan, melt butter over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Stir in barbecue sauce and beer., Place shrimp in a 13x9-in. baking dish. Pour barbecue mixture over top. Bake, uncovered, until shrimp turn pink, 20-25 minutes, stirring halfway through cooking. Serve with baguette slices.
Nutrition Facts : Calories 339 calories, Fat 14g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 883mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 1g fiber), Protein 19g protein.
SHRIMP 'GRILL-FRY'
Cook with the best of both worlds - grilling and stir-frying! You'll enjoy taking a bite of our Shrimp 'Grill-Fry,' with the taste of bell peppers, snap peas and other delicious flavors. This shrimp grill is sure to become a new household favorite!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat grill pan on grill grate on high heat.
- Combine peppers, onions and 2 Tbsp. dressing. Combine shrimp, soy sauce, ginger and remaining dressing in separate bowl.
- Spoon pepper mixture onto hot grill pan; cook and stir 2 min. Add shrimp; cook and stir 2 min.
- Add peas; cook and stir 2 to 4 min. or until shrimp turn pink and peas are crisp-tender.
Nutrition Facts : Calories 200, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 220 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
15-MINUTE SHRIMP STIR-FRY
Make and share this 15-Minute Shrimp Stir-Fry recipe from Food.com.
Provided by Food.com
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a large skillet or wok over high heat. Add 1 tablespoon oil, swirl to coat, and add shrimp. Season with salt and pepper and saute, stirring occasionally, until shrimp begins to brown on the edges and is nearly cooked through about 3 minutes. Remove with a slotted spoon to a plate.
- Add remaining 2 tablespoons oil, swirl to coat, and add red onion. Season with salt and pepper and cook, stirring, until softened and beginning to turn golden, about 4 minutes. Add corn, tomatoes, zucchini, and snap peas. Toss to coat, and cook until just tender, about 1-2 minutes. Do not overcook. Add shrimp back to skillet, and add lemon zest, juice, butter, and salt and pepper to taste. Toss to coat and serve, topped with herbs and lemon wedges.
Nutrition Facts : Calories 414.7, Fat 18.7, SaturatedFat 5.5, Cholesterol 158.5, Sodium 660.8, Carbohydrate 45.9, Fiber 7, Sugar 6, Protein 22.9
BARBECUE SHRIMP STIR-FRY
Make and share this Barbecue Shrimp Stir-Fry recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a nonstick skillet coated with cooking spray, saute onion and green pepper for 3-4 minutes or until crisp-tender.
- Combine barbecue sauce, honey, basil, garlic powder and pepper and pour over vegetables.
- Bring to a boil over medium-high heat, stirring constantly.
- Add shrimp, cook and stir for 3-5 minutes or until shrimp turn pink.
- Serve with rice.
Nutrition Facts : Calories 327.6, Fat 4.2, SaturatedFat 0.8, Cholesterol 259.2, Sodium 766.2, Carbohydrate 35.4, Fiber 2.7, Sugar 23.5, Protein 36.9
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