Shrimp Stir Fry With Vegetables Recipes

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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

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

SHRIMP STIR-FRY



Shrimp Stir-Fry image

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

1 pound large shrimp, peeled and deveined
Kosher salt
2/3 cup chicken stock or low-sodium chicken broth
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
Freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
3 tablespoons vegetable oil
3 cloves garlic, minced (about 2 tablespoons)
1 teaspoon finely grated fresh ginger
1 scallion, chopped, white and green parts separated
6 ounces snow peas, strings removed if necessary
2 ounces red bell pepper, thinly sliced (about 1/2 cup)
4 cups cooked rice, for serving

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 STIR FRY



Easy Shrimp Stir Fry image

I love shrimp and I'm always looking for new ways to fix it. This shrimp stir fry features crunchy peanuts and vegetables with a pleasant hint of ginger. -Josie Smith, Winamac, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons cornstarch
3/4 cup cold water
2 tablespoons reduced-sodium soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 cups fresh broccoli florets
2 tablespoons olive oil
1 medium sweet red pepper, julienned
3 green onions, chopped
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen stir-fry vegetable blend, thawed
3 garlic cloves, minced
1/4 cup chopped peanuts

Steps:

  • In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 129mg cholesterol, Sodium 593mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

SHRIMP WITH VEGETABLES STIR-FRY



Shrimp with Vegetables Stir-Fry image

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

1/3 cup Italian salad dressing
1 tablespoon 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 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.

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

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.

SHRIMP STIR FRY WITH VEGETABLES



Shrimp Stir Fry With Vegetables image

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

4 tablespoons light soy sauce
1 tablespoon cornstarch
1 tablespoon fresh minced garlic
1 tablespoon minced fresh gingerroot
1/4 teaspoon red pepper flakes
1 tablespoon avocado oil
2 lbs large shrimp, peeled and deveined
16 ounces frozen stir fry vegetables
1 tablespoon sesame oil
1 teaspoon sesame seeds

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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