SHRIMP AND VEGETABLE STIR FRY
Make and share this Shrimp and Vegetable Stir Fry recipe from Food.com.
Provided by gailanng
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, mix 1 teaspoon cornstarch, ginger; add garlic and shrimp and toss to coat. Cover and refrigerate.
- Remove tough ends from broccoli; cut stalks into 3/4" pieces and head into flowerettes.
- Add broccoli to 1 quart boiling water. Cook 1 minute, uncovered; 1 minute covered. Drain and rinse immediately; set aside.
- Heat 3 tablespoons oil in large skillet or wok over medium heat.
- Add shrimp mixture. Cook and stir until shrimp are opaque and white; remove from pan and set aside.
- Combine cold water, soy sauce, remaining 2 teaspoons cornstarch and bouillon in small bowl.
- Heat remaining 1 tablespoon oil in same skillet or wok. Add broccoli; cook until tender.
- Add pea pods; cook 1 minute.
- Add cornstarch mixture; cook until bubbly.
- Add shrimp and cook until sauce thickens.
- Serve over steamed rice.
Nutrition Facts : Calories 236.6, Fat 15, SaturatedFat 2, Cholesterol 107.3, Sodium 1003.1, Carbohydrate 11.3, Fiber 3.6, Sugar 1.2, Protein 15.1
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
SHRIMP STIR-FRY
This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
- Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
- Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.
SHRIMP AND VEGETABLE STIR-FRIED NOODLES
Steps:
- Heat the olive oil in a large saute pan over high heat until shimmering. Add the snow peas, garlic, ginger, carrots and scallions and saute. Add the shrimp and cook until pink, 2 to 3 minutes. Deglaze the pan with the oyster sauce and rice wine vinegar. Add the noodles and toss until heated through and all ingredients are fully coated. Top with the peanuts and serve.
SHRIMP & VEGETABLE STIR FRY RECIPE - (4.5/5)
Provided by msippigrl
Number Of Ingredients 8
Steps:
- Prepare all of the vegetables and clean the shrimp to start. Set the shrimp aside to dry on several layers of paper towels. In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the veggies and saute for 4 to 5 minutes, until crisp tender, stirring to keep from burning. Remove mixture from the skillet. In the same skillet, melt the remaining 2 tablespoons butter; when hot, add the shrimp and lightly sprinkle with garlic salt, salt, and pepper. Stir and cook for about 4 minutes or until pink. DO NOT OVERCOOK. Add the vegetable mixture back to the skillet with the shrimp and season with garlic salt, salt, and black pepper to taste, tossing to combine. Sprinkle with sesame seeds and cook just long enough to heat through. Serve with your favorite rice, white, brown, fried, etc.
SHRIMP VEGETABLE STIR-FRY
"My family loves seafood, and this colorful, fresh-tasting stir-fry doesn't take long to prepare," notes field editor Cathy Dawe of Kent, Ohio.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm., In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice.
Nutrition Facts : Calories 299 calories, Fat 4g fat (1g saturated fat), Cholesterol 174mg cholesterol, Sodium 487mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
SHRIMP AND VEGGIE STIR-FRY
Provided by Lesley Porcelli
Categories Wok Rice Shellfish Vegetable Marinate Stir-Fry Quick & Easy Dinner Seafood Shrimp Fall Winter Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Mix 1 tablespoon of the soy sauce and 2 tablespoon of the wine; pour over shrimp; set aside to marinate. Make garlic stir-fry sauce: Whisk remaining 3 tablespoon soy sauce, remaining 2 tablespoon wine, 1 tablespoon of garlic, sugar and red pepper flakes; set aside. Heat a large skillet or wok over medium-high heat, about 4 minutes. Add 2 teaspoon of the oil and raise heat to high. When oil is hot, cook shrimp with marinade until shrimp is pink, about 1 minute; transfer to a plate. Add remaining 2 teaspoon oil to skillet, then snap peas, mushrooms and remaining 1 teaspoon garlic; stir-fry about 2 minutes. Stir in stir-fry sauce and shrimp; let mixture bubble about 1 minute. Serve over rice.
SPICY SHRIMP AND VEGETABLE STIR FRY
I came across this recipe when looking for a way to use up some coconut milk and cabbage, along with some other spicy thai/asian spices. Recipe adapted from a cooking demonstration seen at Fiery Foods and BBQ Show.
Provided by ellie_
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Using a wok on high heat, pour in 1/2 of the oil (1/4 cup), half of the shrimp and half of the garlic and stir fry for 3 minutes or until shrimp turns pink.
- Add 1/4 teaspoon of the hot sauce and then transfer to large bowl.
- Repeat with the remaining shrimp, garlic and hot sauce.
- Add vegetables (mushrooms - carrots) to empty wok over high heat (there is some oil remaining from the shrimp, if not add some additional oil to wok) and then stir fry mixture 3 minutes or until vegetables are crisp tender; add to shrimp in bowl.
- Add remaining ingredients (coconut milk - cilantro) to wok and stir fry for 3 minutes, stirring constantly.
- Return shrimp and vegetables to wok and stir fry for 3-5 minutes.
Nutrition Facts : Calories 575, Fat 42.2, SaturatedFat 9.4, Cholesterol 172.8, Sodium 1335.6, Carbohydrate 22.4, Fiber 5.4, Sugar 11.1, Protein 31.4
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
SPICY SHRIMP AND VEGETABLE STIR-FRY
Provided by Jennifer Maeng
Categories Fish Onion Pepper Soy Vegetable Dinner Healthy Self Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.
SHRIMP WITH VEGETABLES STIR-FRY
For a delicious one skillet meal, try this recipe. It is so easy and is so healthy with the yummy veggies and shrimp.-Cathy Dawe, Kent, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm., In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice.
Nutrition Facts : Calories 355 calories, Fat 9g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 770mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
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