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
SHRIMP STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
- Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
- Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
- Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
- You can serve this with rice, with pasta or it's just perfect on its own.
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.
GARLIC SHRIMP STIR FRY
This Garlic Shrimp Stir Fry is one of the easiest meals that is packed with so many delicious veggies and shrimp. Glazed in the most amazing garlic sauce, this will become an instant favorite!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 15m
Number Of Ingredients 12
Steps:
- In a small bowl whisk together the soy sauce, garlic, brown sugar, and sesame oil. In a medium-sized skillet over medium-high heat add the shrimp, peppers, and carrots and pour the sauce on top. Cook for about 2-3 minutes or until shrimp is pink.
- Whisk the chicken broth and cornstarch in a small bowl and add it to the skillet with the broccoli and sugar snap peas. Stir until incorporated and then cover and cook 3-5 minutes or until broccoli is tender and the sauce has thickened. Serve with chopped green onions and serve over rice if desired.
Nutrition Facts : Calories 192 kcal, Carbohydrate 15 g, Protein 26 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1857 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
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.
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.
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 AND VEGETABLE STIR FRY
This is Shrimp and Vegetable Stir Fry. A good stir fry involves a lot of stirring and high heat. That's really why it's called a stir fry. So just keep stirring. The rest takes care of itself. For this stir fry we use fresh shrimp and a mix of vegetables. Enjoy this recipe from all of us at Filipino Chow.
Provided by Novio Capote
Number Of Ingredients 17
Steps:
- Combine the shrimp broth, cornstarch, oyster sauce, soy sauce, sugar and sesame oil in a bowl.
- Stir the mixture together until it is well blended then set it aside.
- In a large pan or wok, heat the cooking oil over medium-high heat.
- When the pan is hot, carefully add the shrimp to the pan and immediately begin to toss and stir it.
- Cook the shrimp briefly until the outside begins to turn to a pink color.
- Transfer the cooked shrimp to a plate and set aside.
- Add 2 tablespoons of oil to the same pan.
- Add the carrots to the pan then sauté for a few minutes.
- Then add the garlic and onion to the pan and stir to mix everything together.
- Sauté for a couple minutes until the onions have softened.
- Add the mushrooms and baby corn then continue to sauté.
- Now add the red and green bell peppers and stir to blend.
- Continue to stir and toss the mixture for a few more minutes.
- Add the shrimp we have set aside earlier and mix with the rest of the ingredients.
- Pour the liquid mixture into the pan then stir to mix it all together.
- Simmer for a few minutes until the sauce thickens.
- Add salt and pepper to taste.
- Remove the pan from the heating element and transfer the stir fry to a serving dish.
- Serve hot over steamed rice.
Nutrition Facts :
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.
LOW-FAT SHRIMP AND VEGGIE STIR-FRY
This is a wonderful, light stir-fry, perfect for low-carb diets. For those who aren't restricting carbs, this is wonderful atop brown rice or Asian rice noodles (and its still low-fat!!). You can alter the veggies according to taste, or what you have on hand.
Provided by Manda
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In bowl, blend water, soy sauce, wine, cornstarch, and ginger until smooth.
- Set aside.
- Heat oil in large wok or skillet over medium-high heat.
- Stir fry garlic until softened, about 2 min.
- Add shrimp and stir fry until pink, about 4 min.
- Add broccoli, bell peppers, snow peas, corn, water chestnuts, and scallions.
- Stir fry one minute, mixing well.
- Stir sauce mixture to combine, pour over veggies.
- Cook, stirring, over medium-low heat, 5-7 min.
- ,until sauce thickens and veggies are crisp-tender.
SHRIMP STIR-FRY
I addapted this out of a children's cookbook. Everyone loved it so much that I have to make it once a week now, lol. You can just serve it with boil in the bag rice which is what the original recipe suggests.
Provided by Perfect Pixie
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- combine shrimp, 2tbsp of the soy sauce and the garlic - stir with a wooden spoon until evenly coated and set aside for ten minutes.
- add vegetable oil to wok / large frypan and set over a medium-high heat.
- when oil is hot add red pepper and onion.
- cook stirring constantly until the pepper is slightly softened , about 3 minutes.
- at this point i added my straight to wok rice an heated through, if you are not doing this skip to the next step.
- add the snow peas and shrimp mixture.
- continue stirring and turning until shrimp turn pink and are cooked through ( i used allreay cooked shrimp) and the snow peas are tender but still crisp about 3 minutes more.
- remove from heat and add remaining tbsp of soy sauce, water and the pepper.
- serve imediately (on a bed of rice if you have not used straight to wok rice).
Nutrition Facts : Calories 878.6, Fat 9.3, SaturatedFat 1.4, Cholesterol 157.5, Sodium 1465.9, Carbohydrate 160.6, Fiber 3.9, Sugar 2.3, Protein 32.1
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
VEGGIE-LOADED CASHEW SHRIMP
Steps:
- To make the sauce, in a medium bowl, mix cornstarch into broth until dissolved. Mix in soy sauce, vinegar, and ginger.
- Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic. Cook and stir until slightly softened, 5-6 minutes.
- Season shrimp with onion powder, and add to the wok. Add snow peas and cashews. Cook and stir for about 4 minutes, until shrimp are cooked through.
- Stir sauce mixture, and add it to the wok. Cook and stir until sauce has slightly thickened, about 2 minutes.
- Serve topped with scallions.
Nutrition Facts : Calories 280
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.
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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