P90x Shrimp Stir Fry Recipes

P90X SHRIMP STIR FRY - LEVEL III

P90X Shrimp Stir Fry - Level III image

Make and share this P90X Shrimp Stir Fry - Level III recipe from Food.com.

Provided by P90XCook

Categories Lunch/Snacks

Time 45m

Yield 1 serving(s)

Number Of Ingredients 12

Ingredients

10 ounces large shrimp
3/4 tablespoon low sodium soy sauce
1 teaspoon rice vinegar
3/4 cup fat free chicken broth
3/4 teaspoon minced garlic clove
3/4 teaspoon ginger, minced
1 cup red onion, wedges
1 cup broccoli floret
1 3/4 cups snow peas
2 cups mushrooms, halved
3/4 cup yellow bell pepper, cubed
3/4 cup water chestnut, drained

Steps:

1. Rinse shrimp and drain well.
2. Heatthe soy sauce, rice vinegar, and 2 tablespoons ofthe chicken broth in a sauté pan over medium heat. Add the garlic and ginger and sauté untiltender.
3. Add all the vegetables to the pan and continue to sauté, stirring and adding more broth as necessary.
4. Add shrimp when the vegetables are halfway cooked and sauté until the vegetables are tender and the shrimp are opaque.

SHRIMP STIR-FRY

Shrimp Stir-Fry image

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

Ingredients

3 tablespoons cornstarch
1 ¾ cups Swanson® Chicken Stock
1 tablespoon soy sauce
½ teaspoon sesame oil
2 tablespoons vegetable oil
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
4 cups cut-up fresh vegetables (see Note)
½ teaspoon ground ginger
⅛ teaspoon garlic powder
4 cups hot cooked regular long-grain white rice

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

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