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
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 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 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.
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 VEGETABLE STIR-FRY
Make and share this Shrimp Vegetable Stir-Fry recipe from Food.com.
Provided by carolinafan
Categories Healthy
Time 35m
Yield 4 serving(s)
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.
- Add shrimp and reserved dressing mixture to the pan. Cook and stir over medium heat until shrimp turns pink.
- Return vegetables to pan; heat through. Serve over rice.
Nutrition Facts : Calories 396.4, Fat 8.1, SaturatedFat 1.4, Cholesterol 172.8, Sodium 758.9, Carbohydrate 50.8, Fiber 2.3, Sugar 4.9, Protein 28.6
SHRIMP AND VEGETABLE STIR-FRY
A quick and easy dinner for those week nights when you need to get a meal on the table pronto. Serve this tasty stir-fry over long-grain rice or noodles.
Provided by SueVM
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl combine the reserved liquid from the baby corn, soy sauce, cornstarch, sesame oil and sugar, mixing well.
- Heat peanut oil just until hot in a wok or in a heavy saucepan until medium hot.
- Add bell peppers, broccoli, mushrooms, onion and garlic. Cook for 5 to 6 minutes or until the vegetables are crisp tender, stirring constantly.
- Add snow peas and baby corn, cook for 3 to 4 minutes, or until the snow peas turn bright green.
- Add shrimp and the soy sauce mixture, cook 2 to 3 minutes or until the sauce thickens and the shrimp is heated through, stirring constantly.
Nutrition Facts : Calories 565.6, Fat 25, SaturatedFat 4.2, Cholesterol 220.9, Sodium 833.2, Carbohydrate 57, Fiber 10.6, Sugar 15.5, Protein 36.7
SHRIMP AND VEGETABLE STIR FRY
Make and share this Shrimp and Vegetable Stir Fry recipe from Food.com.
Provided by Jolene Green
Categories Free Of...
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In 10 inches skillet, heat butter until bubbly and hot.
- Add mushrooms and onions.
- Cook onions until they are translucent; 1-2 minute.
- Add shrimp and cook, frequently stirring until shrimp turns pink, 1-2 minute.
- Add remaining ingredients except rice and stir to combine; continue cooking until mixture is heated through.
- About 5 minute transfer shrimp mixture to a plate.
- Arrange rice in a circle around shrimp mixture.
Nutrition Facts : Calories 567.9, Fat 9.6, SaturatedFat 1.5, Cholesterol 172.8, Sodium 364.6, Carbohydrate 83.7, Fiber 2.6, Sugar 4.8, Protein 31.6
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SHRIMP AND VEGETABLE STIR FRY RECIPE - COOKIN CANUCK
From cookincanuck.com
4.9/5 (18)Calories 171 per servingCategory Entrees
- Combine the brown jasmine rice and water in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 40 minutes. Remove from the heat and let rest for 10 minutes. Fluff with a fork. Keep warm.
- Heat 1 teaspoon oil in a large nonstick skillet set over medium-high heat. Add the shrimp and cook, stirring, until just cooked through, about 1 minute. Transfer to a plate and set aside.
- Add the zucchini and snap peas. Cook, stirring constantly, for 2 minutes. Add the last teaspoon of oil, along with the red bell pepper and garlic. Cook for 1 to 2 minutes, or until the vegetables are just tender.
EASY SHRIMP STIR FRY WITH VEGETABLES - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (7)Total Time 20 minsCategory SeafoodCalories 342 per serving
- Mix all ingredients for the sauce in a small bowl or glass measuring cup. Set aside. Make sure all other ingredients are prepped (veggies chopped, shrimp peeled, etc.) before moving on to the next step, as this recipe moves quickly.
- Heat oil (2 tablespoons) in a large heavy skillet or wok over medium heat. Add the white and light green parts of the green onions, the minced garlic (4 cloves), and chopped fresh ginger (2 tablespoons). Sauté for one minute, until garlic becomes fragrant and slightly toasted.
- Turn heat to medium-high. Add the vegetables (4 cups) and the salt and pepper (1/2 teaspoon each) to the skillet. Sauté until vegetables are starting to brown and soften, stirring occasionally (about 3-5 minutes)
- Add the shrimp to the skillet and sauté until almost completely cooked through, stirring occasionally (about 2-3 minutes).
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