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Simple Shrimp Stir-Fry

 Simple Shrimp Stir-Fry
"In the 15 years I've been making this stir-fry, I've shared the recipe many times," writes Delia Kennedy from Deer Park, Washington. "When our children were still at home, the offered to was the pan after dinner to encourage me to make it!"
4 ServingsPrep/Total Time: 20 min.


  • 1-1/2 pounds medium uncooked shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 cup fresh broccoli florets
  • 1 cup julienned sweet red pepper
  • 4 tablespoons reduced-sodium chicken broth, divided
  • 1 cup sliced fresh mushrooms
  • 1-1/2 cups fresh sugar snap peas
  • 3/4 cup sliced green onions
  • 3 garlic cloves, minced


  • Sprinkle shrimp with salt and pepper. In a large nonstick skillet or
  • wok, stir-fry shrimp in hot oil until shrimp turn pink. Remove with
  • a slotted spoon and keep warm.
  • In the same pan, stir-fry the broccoli and red pepper in 2
  • tablespoons broth for 5 minutes. Add mushrooms; stir-fry for 2
  • minutes. Add the peas, onions, garlic and remaining broth; stir-fry
  • for 3-4 minutes or until vegetables are crisp-tender. Return shrimp
  • to the pan; stir-fry for 1-2 minutes or until heated through. Yield:
  • 4 servings.
Nutritional Facts: One serving (1-1/2 cups) equals 226 calories,

2 of 2

Simple Shrimp Stir-Fry (continued)

Nutritional Facts: 8 g fat (1 g saturated fat), 202 mg cholesterol, 581 mg sodium, 12 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.