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Shrimp with Vegetables Stir-Fry

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

4 ServingsPrep: 10 min. Cook: 15 min.

Ingredients

1/3 cup Olive Garden Signature Italian Dressing

[x]

Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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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

Directions

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

2 of 2

Shrimp with Vegetables Stir-Fry (continued)

Directions (continued)

to pan; heat through. Serve with rice. Yield: 4 servings.

Nutrition Facts: 1 serving (2 cups) equals 355 calories, 9 g fat (1 g saturated fat), 168 mg cholesterol, 770 mg sodium, 43 g carbohydrate, 3 g fiber, 24 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.