EASY SHRIMP STIR-FRY
With only four ingredients and 15 minutes to a better-for-you veggie and shrimp stir fry, you've found one of the easiest recipes to try tonight.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, about 1-3/4 cups each
Number Of Ingredients 4
Steps:
- Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add vegetables; stir-fry 4 min.
- Add shrimp; stir-fry 4 min. or until shrimp turn pink and vegetables are crisp-tender. Remove from heat.
- Stir in remaining dressing; sprinkle with nuts.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 185 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
EASY SHRIMP STIR FRY
I love shrimp and I'm always looking for new ways to fix it. This shrimp stir fry features crunchy peanuts and vegetables with a pleasant hint of ginger. -Josie Smith, Winamac, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 129mg cholesterol, Sodium 593mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
THE EASIEST VEGETABLE STIR FRY
Steps:
- In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
- In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
- Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired
Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 643 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
EASY SHRIMP STIR-FRY
An easy, low-calorie, but tasty dish made with fresh ginger and vegetables. Use whatever vegetables you have on hand and adjust the heat to your liking!
Provided by Coastiewife0719
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk water, ketchup, soy sauce, cornstarch, honey, sesame oil, and red pepper flakes in a bowl. Stir shrimp into sauce mixture until coated.
- Heat a wok or a large skillet over medium-high heat and add vegetable oil; cook and stir garlic and ginger in hot oil until fragrant and garlic begins to soften, 1 minute. Discard garlic and ginger, leaving oil in wok. Cook and stir broccoli, red bell pepper, onion, yellow squash, zucchini, and mushrooms in oil until slightly softened, about 5 minutes.
- Stir shrimp and sauce mixture into vegetables; cook and stir until shrimp are hot and sauce has thickened and coated shrimp and vegetables, 3 to 5 more minutes. Serve over hot cooked rice.
Nutrition Facts : Calories 337 calories, Carbohydrate 39 g, Cholesterol 165.8 mg, Fat 9.7 g, Fiber 4 g, Protein 24.3 g, SaturatedFat 1.6 g, Sodium 755.8 mg, Sugar 8 g
VEGETABLE SHRIMP STIR-FRY
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
Time 25m
Yield 6 servings.
Number Of Ingredients 15
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, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 676mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
EASY SHRIMP STIR FRY RECIPE WITH FROZEN VEGETABLES
This is a really yummy Asian-style shrimp stir fry, made with the ingredients you already have in your pantry and freezer! Perfect for a weeknight dinner!
Provided by MelanieCooks.com
Categories Shrimp
Time 10m
Number Of Ingredients 6
Steps:
- Thaw the shrimp quickly under cold running water (for detailed instructions, see my page on how to defrost shrimp fast).
- Thaw the frozen vegetables in a microwave - put in a microwave-safe bowl and cook on High for 3 minutes.
- Heat the oil in a non-stick frying pan over medium-high heat. Add shrimp and vegetables and cook, stirring periodically, for 2 minutes.
- Add minced garlic, pepper and soy sauce and mix. Cook, stirring occasionally, for 2 minutes.
- Taste the shrimp stir fry to see if it's salty enough. If more salt is needed, add more soy sauce to taste.
QUICK SHRIMP STIR FRY
Provided by Claudia Gomez
Time 15m
Yield 4
Number Of Ingredients 16
Steps:
- Add your water, soy sauce, ginger, and sambal sauce together in a mixing bowl.
- Add your toasted sesame oil.
- Stir together until they are thoroughly mixed. Leave to the side, within easy reach for later.
- Using a sharp knife and a chopping board, slice your bell peppers into thin strips, which are easier to stir fry.
- Take your snow peas and trim them down to size.
- Season your shrimp to taste, with salt and pepper.
- Preheat your cast iron wok on the stovetop. This may take a few minutes. (You will know that it is hot enough when drops of water steam on the surface.)
- When the wok is preheated to a suitable temperature, add in the vegetable oil.
- Immediately after, spread your shrimp across the bottom of the wok and allow them to stir fry for no more than 2 min. Remove them from the wok, and set them aside for later.
- Throw in the bell peppers and snow peas (or your other vegetables of choice). If you're learning how to stir fry, be gentle and keep them cooking in the bottom for a maximum of 2 min, until they are soft but start to crisp.
- Take your partially cooked shrimp and place them back into the bottom of the wok with the vegetables and oil.
- At the same time, add in your premixed stir fry sauce to the wok. Make sure all your ingredients are coated and mixed together.
- Allow the shrimp, sauce, and vegetables to cook together for no more than 2 min.
- Remove the ingredients from the wok, drizzle with sesame seeds, and add the finished stir fry to your rice or noodles. Serve with your optional ingredients (rice, noodles, etc.)!
Nutrition Facts : ServingSize 4
SHRIMP STIR-FRY
Shrimp Stir-fry with an easy honey garlic soy-sauce, plump seared shrimp and vegetables in less than 20 minutes.
Provided by Sabrina Snyder
Categories Main Dish
Time 20m
Number Of Ingredients 13
Steps:
- Add the water, ketchup, soy sauce, cornstarch, honey, crushed red pepper and sesame oil together in a small bowl and whisk.
- Add the canola oil to a large skillet over medium-high heat and add in the shrimp, ginger and garlic, cooking on each side for 1-2 minutes.
- Add in the broccoli and carrots and the sauce, stir and cover for 3 minutes until the broccoli and carrots are tender and the sauce is thickened.
Nutrition Facts : Calories 236 kcal, Carbohydrate 11 g, Protein 25 g, Fat 9 g, Cholesterol 285 mg, Sodium 1533 mg, Sugar 6 g, ServingSize 1 serving
THE BEST VEGETABLE STIR FRY RECIPE
Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.
Provided by Valentina Ablaev
Categories Easy
Time 25m
Number Of Ingredients 14
Steps:
- In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
- In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
- Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.
Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
CHICKEN SHRIMP STIR FRY
Chicken shrimp stir fry is a quick and easy meal prep dinner that's perfect for a busy weeknight. It's kid-friendly and it freezes well, too!
Provided by hipfoodiemom
Categories Dinner
Time 35m
Number Of Ingredients 18
Steps:
- In a large skillet or wok, heat the oil over medium-high heat. Add the chicken andcook for 6 to 8 minutes or until lightly browned. Remove the chicken from the skillet and onto a plate. Set aside.
- Add the onions, mushrooms, carrots, bell peppers, snap peas and cook an additional 5minutes or until the vegetables begin to soften, stirring frequently. Drizzle on the sesame oil and mix together.
- In a small bowl, whisk together the chicken stock, hoisin sauce, soy sauce, Worcestershire sauce, ginger, and cornstarch until there are no lumps. Add the cooked chicken back in and slowly pour over the chicken and veggies and bring to a boil over medium-high heat.
- Reduce the heat to medium or medium-low, and place the shrimp into the skillet and let cook for about 5 to 6 minutes, flipping the shrimp halfway through, once they turn pink. The sauce should also thicken.
- Mix together one last time and garnish with finely diced scallions and sesame seeds. Serve over steamed rice. Enjoy!
SHRIMP STIR FRY
Easy and delicious. You may want to double the sauce. Feel free to use any vegetable combination you want. Original recipe from recipegoldmine with some minor changes to suit our taste.
Provided by Nimz_
Categories Healthy
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet or wok, stir-fry broccoli and peppers in oil until tender. Add shrimp and stir-fry for 3-5 minutes or until shrimp turn pink.
- Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth.
- Add to skillet.
- Bring to a boil and cook and stir for 2 minutes or until thickened.
- Serve over rice.
Nutrition Facts : Calories 245.4, Fat 6.5, SaturatedFat 0.9, Cholesterol 190.5, Sodium 2236.7, Carbohydrate 21.7, Fiber 1.4, Sugar 12, Protein 25.3
SIMPLE SHRIMP STIR FRY
Combining frozen veggies & seafood with fresh gingerroot provides a bold & savory dish with hardly any work at all.
Provided by Chef Diva Divine
Categories Japanese
Time 35m
Yield 2 cups each, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta as directed on packaging & do not rinse.
- Meanwhile toss shrimp with cornstarch in large bowl & let stand 10mins.
- Place veggies in strainer; rinse under hot water 30 sec. or until thawed. Drain.
- Heat oil in large nonstick skillet & add shrimp and ginger; stir fry 8 mins or until shrimp turns pink.
- Add vegetables, dressing & hoisin sauce; cook 2 mins to heat through, stirring frequently.
- Add drained pasta and shrimp mixture to mixing bowl & mix lightly.
Nutrition Facts : Calories 433.4, Fat 9.5, SaturatedFat 1.4, Cholesterol 239.4, Sodium 1355.8, Carbohydrate 51, Fiber 2.1, Sugar 5, Protein 33.6
EASY SHRIMP VEGETABLE STIR FRY
Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!
Provided by SaraJ
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
- Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
- Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
- Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.
Nutrition Facts : Calories 317 calories, Carbohydrate 43 g, Cholesterol 172.6 mg, Fat 6.3 g, Fiber 3.3 g, Protein 23.8 g, SaturatedFat 0.9 g, Sodium 1135.1 mg, Sugar 14.2 g
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