Shrimp with Vegetables Stir-Fry
TOTAL TIME: Prep: 10 min. Cook: 15 min.
YIELD: 4 servings.
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
Ingredients
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1/3 cup Italian salad dressing
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1 tablespoon soy sauce
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1/2 teaspoon ground ginger
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1 medium carrot, julienned
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3/4 cup fresh snow peas
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1 small zucchini, julienned
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1 small red onion, halved and thinly sliced
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1/2 cup sliced fresh mushrooms
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1/2 medium sweet yellow pepper, julieneed
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1/2 medium sweet red pepper, julienned
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1 pound uncooked medium shrimp, peeled and deveined
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3 cups hot cooked rice
Directions
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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.
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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.
Nutrition Facts
2 cups: 355 calories, 9g fat (1g saturated fat), 168mg cholesterol, 770mg sodium, 43g carbohydrate (6g sugars, 3g fiber), 24g protein.
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