Ginger-Chutney Shrimp Stir-Fry
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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
Ingredients
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2 tablespoons peanut or canola oil
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1 pound uncooked medium shrimp, peeled and deveined, tails removed
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1 tablespoon minced fresh gingerroot
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3 cups frozen pepper and onion stir-fry blend, thawed
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3/4 cup mango chutney
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2 tablespoons water
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3/4 teaspoon salt
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Hot cooked rice, optional
Directions
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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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