ASIAN SHRIMP STIR-FRY
Cook our Asian Shrimp Stir-Fry in just half an hour. This Asian Shrimp Stir-Fry is full of vegetables and pasta tossed in a fantastic stir-fry sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix first 4 ingredients until blended; set aside for later use. Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add shrimp; stir-fry 2 min. Add vegetables; stir-fry 2 min. or until shrimp turn pink and vegetables are crisp-tender. Remove from heat.
- Drain pasta. Add to shrimp mixture along with the dressing mixture; mix lightly. Sprinkle with nuts.
Nutrition Facts : Calories 430, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 160 mg, Sodium 1300 mg, Carbohydrate 47 g, Fiber 5 g, Sugar 9 g, Protein 29 g
STIR-FRIED SHRIMP IN GARLIC SAUCE
Make and share this Stir-Fried Shrimp in Garlic Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Rice
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
- In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
- Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
- Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
- Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
- Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
- Serve with hot cooked rice.
Nutrition Facts : Calories 216.6, Fat 9.3, SaturatedFat 1.2, Cholesterol 191, Sodium 1613.8, Carbohydrate 8.3, Fiber 0.4, Sugar 0.4, Protein 23.1
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
SIZZLING SHRIMP STIR-FRY
So many things are smart about this sumptuous stir-fry-lite soy sauce, light zesty dressing, fresh vegetables, brown rice-the chef will be considered a genius.
Provided by My Food and Family
Categories Vegetable Recipes
Time 30m
Yield 4 servings, 1-2/3 cups each
Number Of Ingredients 12
Steps:
- Mix cornstarch and soy sauce until blended. Stir in broth and 2 Tbsp. dressing.
- Heat remaining dressing in large skillet on medium-high heat. Add shrimp, ginger and garlic; stir-fry 3 min. or until shrimp turn pink. Add bok choy; stir-fry 2 min. Add peas and onions; stir-fry 2 to 3 min. or until crisp-tender. Stir in soy sauce mixture; bring to boil, stirring constantly. Simmer on medium heat 1 to 2 min. or until thickened, stirring frequently.
- Add tomatoes; cook and stir 1 min. or until heated through. Serve over rice.
Nutrition Facts : Calories 310, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 210 mg, Sodium 1360 mg, Carbohydrate 39 g, Fiber 4 g, Sugar 3 g, Protein 28 g
PEANUT SAUCE STIR FRY WITH SHRIMP
This shrimp and veggie stir fry with creamy peanut sauce is a quick & tasty dinner everyone will love!
Provided by Anne
Categories Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Combine peanut butter, soy sauce, rice vinegar, honey, and ginger in a small bowl or jar. (If the peanut butter is thick, microwave for 30 or more seconds until drizzly). Whisk until smooth.
- In a large skillet or wok, drizzle sesame (or canola) oil and cook shrimp over medium-high heat for 3-4 minutes, until no longer translucent. Remove and set aside.
- Add more oil to the pan and add chopped vegetables. Cook, stirring occasionally, about 5-7 minutes until just tender.
- Turn the heat down to medium. Add shrimp and pre-cooked brown rice noodles to the pan, along with the sauce. Stir well for 1-2 minutes, until sauce is evenly incorporated. Add peanuts if desired and serve.
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
THE BEST STIR FRY SAUCE
This really is the BEST Stir Fry Sauce! It's homemade, healthy and so easy to make!
Provided by She Likes Food
Categories Condiment
Time 8m
Yield 6
Number Of Ingredients 8
Steps:
- Add all stir fry ingredients to a jar or medium sized bowl and shake or stir until well combined. This stir fry sauce can be made ahead and refrigerated until needed but I would recommend leaving out the arrowroot powder until ready to use.
- When your stir fry is about 3 minutes from being finished, pour the stir fry sauce over and stir occasionally until sauce is thickened and coats the back of a spoon or spatula, about 5 minutes.
Nutrition Facts : ServingSize 1/6, Calories 136 calories, Sugar 8.7 g, Sodium 374.4 mg, Fat 9.9 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 0.1 g, Protein 1.1 g, Cholesterol 0 mg
STIR FRIED VEGGIE-SHRIMP IN SOY-BASED SAUCE (GLUTEN FREE)
A very simple recipe. For a while I had a shrimp-craving, so I whipped up this super tasty and healthy recipe! The many vegetables bring out their delicious aroma and soak into the shrimp, giving the meal a delicate and unique taste. I like to put in a lot of ginger (I have the ginger fever), but that's just my personal taste. You can add or reduce vegetables to your liking. I reccomend not to add salt or sugar or any really strong spice. Leave it subtle. That way each vegetable can bring out the most of its delicacy. You can serve with rice, rice noodles or just eat it plain. Tastes best when served hot and fresh from the wok.
Provided by Cozzy
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 1. in a large wok, heat up the sesame and olive oil on medium-high heat. Be careful not to burn the oils. You can check if the oil is hot by drizzling a drop of water into the wok. If it's hot it'll sizzle.
- 2. When the oils are hot add the vegetables, garlic and ginger. Stir fry untill the vegetables are slightly tender.
- 3. When the vegetables are slightly tender, add the sauce ingredients and the shrimp to the vegetables. Continue stir frying untill the shrimp are pink and the vegetables are crisp-tender.
- 4. Serve hot and fresh from the wok. The juices from the vegetables are delicious on rice or rice noodles. Enjoy!
Nutrition Facts : Calories 228.2, Fat 8.7, SaturatedFat 1.2, Cholesterol 157.5, Sodium 815.8, Carbohydrate 17.8, Fiber 4.5, Sugar 7.7, Protein 20.8
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