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 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.
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
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 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.
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
MANDARIN SHRIMP AND VEGETABLE STIR FRY
As it is with most stir-fry recipes, once you get all the vegetables prepped, this dish goes together very quickly. Very colorful and yummy!
Provided by Beth A.
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine marmalade, soy sauce, vinegar, hot pepper sauce and cornstarch; stir to dissolve cornstarch. Set aside.
- Place large skillet or wok over high heat for 1 minute, then add oil. Heat oil for 30 seconds then add ginger, garlic and shrimp. Stir fry for 2-3 minutes. Remove from wok and set aside. Add bell peppers and broccoli, cook for 1 minute. Add water; cover and reduce heat for medium. Cook 4-5 minutes.
- Uncover and heat to high, add shrimp, marmalade mixture and water chestnuts. Cook for 2 minutes.
- Season to taste. Add green onions. Serve over hot cooked rice.
Nutrition Facts : Calories 641, Fat 8.4, SaturatedFat 1.2, Cholesterol 63.8, Sodium 1073.6, Carbohydrate 127.6, Fiber 4.4, Sugar 51.6, Protein 18.1
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.
SHRIMP STIR FRY WITH VEGETABLES
Make and share this Shrimp Stir Fry With Vegetables recipe from Food.com.
Provided by AmyZoe
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the sauce: In a small bowl, whisk together the soy sauce, garlic, ginger, and red pepper flakes.
- Heat the avocado oil in a wok or in a large, deep skillet over medium high heat, about 2 minutes.
- Add the shrimp and vegetables ad stir fry until the vegetables are tender and the shrimps are cooked, 5 to 10 minutes, depending on the shrimps' size. Larger shrimp and frozen vegetables will take longer to cook.
- Lower the heat to medium. Give the sauce another stir, and then add it to the skillet. Stir fry until the sauce thickens, about 1 minute.
- Remove from heat and transfer to stir fry to individual plates or to a serving platter. Drizzle with sesame oil, sprinkle with sesame seeds, and serve.
Nutrition Facts : Calories 249.8, Fat 9.6, SaturatedFat 1.2, Cholesterol 286.5, Sodium 2293.3, Carbohydrate 6.1, Fiber 0.3, Sugar 0.4, Protein 33.1
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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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