Beas Shrimp And Green Veggie Stir Fry With Mushrooms Recipes

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SHRIMP AND GREEN BEAN STIR-FRY RECIPE - (4.2/5)



Shrimp and Green Bean Stir-Fry Recipe - (4.2/5) image

Provided by Treebs

Number Of Ingredients 10

1 tablespoon canola oil
1 pound large shrimp, peeled and deveined
1 1/2 cups green beans, trimmed and blanched
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1/4 teaspoon red-pepper flakes
1 bunch scallions, cut into 1 inch pieces
tablespoon fresh lemon juice
1 tablespoon soy sauce
Cooked brown rice

Steps:

  • Heat a large skillet over high heat. Add oil and swirl to coat skillet. Add shrimp, green beans, garlic, ginger and red-pepper flakes and stir until shrimp begins to turn pink, about 2 minutes. Add scallions and stir until bright green, about 1 minute. Add lemon juice and soy sauce. Cook about one minute. Serve with brown rice.

ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY



One-Pan Shrimp And Green Bean Stir-fry Recipe by Tasty image

Here's what you need: shrimp, salt, pepper, broccoli, green beans, carrot, soy sauce, honey, garlic, ginger, sesame seed

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 11

1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup broccoli, chopped
1 cup green beans
1 cup carrot, sliced
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seed

Steps:

  • Mix together all sauce ingredients in a small bowl.
  • Heat oil over a nonstick pan and add shrimp stirring until cooked.
  • Pour sauce in pan and stir to coat meat.
  • Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
  • Cook until meat is cooked through and veggies are soft.
  • Serve over rice or alone.
  • Enjoy!

Nutrition Facts : Calories 544 calories, Carbohydrate 67 grams, Fat 7 grams, Fiber 8 grams, Protein 56 grams, Sugar 49 grams

SHRIMP VEGETABLE STIR-FRY



Shrimp Vegetable Stir-Fry image

"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

1/3 cup reduced-fat Italian salad dressing
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1 medium carrot, julienned
3/4 cup fresh snow peas
1 small zucchini, julienned
1 small red onion, halved and thinly sliced
1/2 cup sliced fresh mushrooms
1/2 medium sweet yellow pepper, julieneed
1/2 medium sweet red pepper, julienned
1 pound uncooked medium shrimp, peeled and deveined
3 cups hot cooked rice

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

EASY SHRIMP VEGETABLE STIR FRY



Easy Shrimp Vegetable Stir Fry image

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

2 cups instant brown rice
1 ¾ cups water
6 tablespoons soy sauce
6 tablespoons water
¼ cup honey
2 tablespoons cider vinegar
2 tablespoons cornstarch
2 tablespoons olive oil
2 cloves garlic, chopped
2 cups broccoli florets
1 cup baby carrots
1 small white onion, chopped
½ teaspoon black pepper
1 cup sliced fresh mushrooms
1 ½ pounds uncooked medium shrimp, peeled and deveined

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

GINGER MUSHROOM SHRIMP STIR-FRY RECIPE BY TASTY



Ginger Mushroom Shrimp Stir-fry Recipe by Tasty image

Here's what you need: sesame oil, large shrimp, salt, mushroom, asparagus, ginger, low sodium soy sauce

Provided by Joey Firoben

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons sesame oil
1 lb large shrimp, peeled and deveined
½ teaspoon salt, divided
2 cups mushroom, sliced
1 cup asparagus, sliced
1 tablespoon ginger, minced
1 tablespoon low sodium soy sauce

Steps:

  • Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat. Add the shrimp and season with ¼ teaspoon of salt. Cook the shrimp for 1 minute on each side, until just pink. Remove from the pan.
  • Add the remaining tablespoon of oil to the pan. Toss in the mushrooms, asparagus, and remaining ¼ teaspoon of salt and sauté for a few minutes, until the vegetables begin to soften.
  • Add the ginger and soy sauce and sauté until the ginger is fragrant, about 30 seconds.
  • Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
  • Divide the mixture evenly between 4 bowls.
  • Enjoy!

Nutrition Facts : Calories 199 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 25 grams, Sugar 1 gram

BEA'S SHRIMP AND GREEN VEGGIE STIR FRY WITH MUSHROOMS



Bea's Shrimp and Green Veggie Stir Fry With Mushrooms image

Make and share this Bea's Shrimp and Green Veggie Stir Fry With Mushrooms recipe from Food.com.

Provided by queenbeatrice

Categories     One Dish Meal

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

4 tablespoons vegetable oil
1 tablespoon ginger, minced, separated
4 garlic cloves, minced, separated
1/2 teaspoon onion salt, separated
1 lb shrimp, cooked, cleaned
2 stalks celery, sliced
1 cup broccoli, chopped
12 asparagus spears, broken off at soft spot, tallowy ends discarded
1 green pepper, chopped
2 cups mushrooms, sliced
4 large green onions, chopped, white and green parts separated
2 heads baby bok choy, chopped

Steps:

  • Using an electric wok at high setting, heat 2 tbsp oil, ½ tbsp ginger and 2 tbsp garlic, until sizzling.
  • Cook shrimp until heated through, drizzle with ¼ tsp onion salt. Set aside.
  • Clean wok and add 2 tbsp oil, ½ tbsp ginger and 2 tbsp garlic and bring to a sizzle at high heat.
  • Add celery, broccoli, asparagus and green pepper, cook for 5 minutes, stirring occasionally.
  • Toss in the mushrooms and white part of green onions and cook for 3 minutes.
  • Toss in the green part of green onion and the baby bok choy and ¼ tsp onion salt and cook for another 2 minutes.
  • Add cooked shrimp, toss and serve over rice or noodles or by itself.

GREEN VEGGIE STIR FRY WITH MUSHROOMS



Green Veggie Stir Fry with Mushrooms image

I opened the fridge, looked at the leeks in the garden and threw this stir fry together. It went over well so I thought I would post it. The colored sweet peppers are just to add a bit of color but they do add flavor so include them even if you only use green. Bragg that is mentioned as an option to Soy sauce is low sodium Soy sauce and can be purchased in Health food stores and some grocery stores

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 13

vegetable oil cooking spray
1 cup mushroom, sliced
1/2 cup onion, chopped
2 tablespoons garlic, smashed
2 tablespoons ginger, finely chopped
1 1/2 tablespoons sambal oelek
1 1/2 cups cabbage, chopped
2 cups leeks, white part only,chopped
1/2 cup celery, chopped
2 tablespoons hot banana peppers or 2 tablespoons jalapenos, chopped
2 tablespoons soy sauce or 2 tablespoons Braggs liquid aminos
1/4 cup yellow peppers or 1/4 cup orange sweet bell pepper, chopped (Choose your own 2 colors)
3 tablespoons vodka or 3 tablespoons chicken stock

Steps:

  • Heat a wok or frypan, lightly spray with oil.
  • Add mushrooms and onion and saute 3 minutes.
  • Add Garlic, ginger and Sambal Oelek, mix in with mushrooms and onions saute 30 seconds.
  • Add Leeks& Cabbage, stir, cook 3 minutes.
  • Add soy sauce and stir.
  • Add peppers, mix in, cook 2 minutes, stir as the veggies cook.
  • Season with salt& pepper.
  • Add vodka/chicken stock cover for 1 minute& serve.

Nutrition Facts : Calories 128, Fat 0.7, SaturatedFat 0.1, Sodium 707.1, Carbohydrate 20.4, Fiber 3.8, Sugar 6.4, Protein 4.6

SHRIMP AND VEGGIE STIR-FRY



Shrimp and Veggie Stir-Fry image

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

4 tablespoons low-sodium soy sauce
4 tablespoon dry white wine
1 pound medium shrimp, peeled and deveined
1 tablespoon plus 1 teaspoon chopped garlic
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
4 teaspoon canola oil
4 cups snap peas
3 cups mushrooms, sliced
4 cups cooked brown rice

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.

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Top Asked Questions

Can you stir fry shrimp with frozen vegetables?
I often make shrimp stir fry with frozen vegetables that are labeled “stir fry vegetables”. Those stir fry vegetables usually consist of a mix of broccoli, green beans, snow peas, carrots, mushrooms, baby corn and chestnuts, but they don’t include green peas.
How do you cook shrimp and vegetables in a pan?
While the shrimp is marinating, add a small amount of oil to the bottom of a large frying pan. Be sure it shallowly covers the whole bottom of the pan. Over Med-high-High heat, let the oil get hot. Once it is hot, add the garlic, mushrooms and green beans. Let the vegetables lightly fry until slightly wrinkled.
How to cook shrimp in a wok?
In a large skillet or wok over medium heat, add olive oil and mushrooms. Cook until the mushrooms soften and turn brown in spots around the edges, about 8 minutes. Once the mushrooms are cooked to your liking, add the shrimp to the skillet. If the skillet is very dry, add a fresh drizzle of oil to it to ensure the shrimp doesn’t stick.
What is your go-to stir fry recipe?
Heat a wok or frypan, lightly spray with oil. Add mushrooms and onion and saute 3 minutes. Add Garlic, ginger and Sambal Oelek, mix in with mushrooms and onions saute 30 seconds. Add Leeks& Cabbage, stir, cook 3 minutes. Add soy sauce and stir. Add peppers, mix in, cook 2 minutes, stir as the veggies cook.

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