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Shrimp Vegetable Stir-Fry

 Shrimp Vegetable Stir-Fry
"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.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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. Yield: 4 servings.

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Shrimp Vegetable Stir-Fry (continued)

Nutritional Facts: One serving (1-1/4 cups stir-fry mixture with 3/4 cup rice) equals 299 calories, 4 g fat (1 g saturated fat), 174 mg cholesterol, 487 mg sodium, 36 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.