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Ginger-Chutney Shrimp Stir-Fry

4 reviews
Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Sally Sibthorpe, Shelby Twp, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 28, 2023

I made this recipe a lot when I was juggling college, work and a growing family. It tastes like you spent a lot of time making it, yet only takes minutes to pull together. —Sally Sibthorpe, Shelby Township, Michigan

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Test Kitchen Approved

Ginger-Chutney Shrimp Stir-Fry

4 reviews
Prep Time 10 min
Cook Time 15 min
Yield 4 servings

Ingredients

  • 2 tablespoons peanut or canola oil
  • 1 pound uncooked medium shrimp, peeled and deveined, tails removed
  • 1 tablespoon minced fresh gingerroot
  • 3 cups frozen pepper and onion stir-fry blend, thawed
  • 3/4 cup mango chutney
  • 2 tablespoons water
  • 3/4 teaspoon salt
  • Hot cooked rice, optional
Text Ingredients

Directions

  1. In a large skillet, heat oil over medium-high heat. Add shrimp and ginger; stir-fry until shrimp turn pink, 4-5 minutes. Stir in remaining ingredients; cook until vegetables are crisp-tender, stirring occasionally. If desired, serve with rice.

Nutrition Facts

1 cup (calculated without rice): 356 calories, 8g fat (1g saturated fat), 138mg cholesterol, 1102mg sodium, 47g carbohydrate (30g sugars, 1g fiber), 19g protein.

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