Shrimp with Vegetables Stir-Fry Recipe

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Shrimp with Vegetables Stir-Fry Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min.

Ingredients

  • 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

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 to pan; heat through. Serve with rice. Yield: 4 servings.
Originally published as Shrimp Vegetable Stir-Fry in Taste of Home Cooking School Collection Spring 2006, p40

Nutritional Facts

2 cups: 355 calories, 9g fat (1g saturated fat), 168mg cholesterol, 770mg sodium, 43g carbohydrate (6g sugars, 3g fiber), 24g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Shrimp Vegetable Stir-Fry in Taste of Home Cooking School Collection Spring 2006, p40

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