Shrimpandveggystirfry Recipes

VEGETABLE SHRIMP STIR-FRY

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.

SPICY SHRIMP AND VEGETABLE STIR-FRY

Steps:

• Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.

SHRIMP STIR-FRY

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.

EASY SHRIMP VEGETABLE STIR FRY

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.

SHRIMP AND VEGGIE STIR-FRY

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 WITH VEGETABLES STIR-FRY

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.

LOW-FAT SHRIMP AND VEGGIE STIR-FRY

Steps:

• In bowl, blend water, soy sauce, wine, cornstarch, and ginger until smooth.
• Set aside.
• Heat oil in large wok or skillet over medium-high heat.
• Stir fry garlic until softened, about 2 min.
• Add shrimp and stir fry until pink, about 4 min.
• Add broccoli, bell peppers, snow peas, corn, water chestnuts, and scallions.
• Stir fry one minute, mixing well.
• Stir sauce mixture to combine, pour over veggies.
• Cook, stirring, over medium-low heat, 5-7 min.
• ,until sauce thickens and veggies are crisp-tender.

SPICY SHRIMP AND VEGETABLE STIR FRY

Steps:

• Using a wok on high heat, pour in 1/2 of the oil (1/4 cup), half of the shrimp and half of the garlic and stir fry for 3 minutes or until shrimp turns pink.
• Add 1/4 teaspoon of the hot sauce and then transfer to large bowl.
• Repeat with the remaining shrimp, garlic and hot sauce.
• Add vegetables (mushrooms - carrots) to empty wok over high heat (there is some oil remaining from the shrimp, if not add some additional oil to wok) and then stir fry mixture 3 minutes or until vegetables are crisp tender; add to shrimp in bowl.
• Add remaining ingredients (coconut milk - cilantro) to wok and stir fry for 3 minutes, stirring constantly.
• Return shrimp and vegetables to wok and stir fry for 3-5 minutes.