Home Dishes & Beverages Stir-Fry Shrimp Stir-Fry

Shrimp with Vegetables

Name: Shrimp with Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings.
Ingredients: 1 teaspoon cornstarch; 1/2 cup cold water; 2 tablespoons reduced-sodium soy sauce; 1 medium onion, halved and sliced; 1/2 medium sweet red pepper, cut into strips; 1/2 medium zucchini, sliced; 1/2 medium yellow summer squash, sliced; 1 tablespoon canola oil; 3/4 pound uncooked medium shrimp, peeled and deveined; 1/2 teaspoon dried tarragon; 1/4 teaspoon grated lemon zest; 1/8 to 1/4 teaspoon crushed red pepper flakes; Hot cooked rice, optional

1 review

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

2 servings

Colorful sweet pepper, zucchini and yellow summer squash team up with tender shrimp in this delightful main dish. "If you clean the shrimp and slice the vegetables the night before, it makes a quick weeknight meal," notes Beth Woodard of Jamestown, North Carolina. "It's my husband's favorite stir-fry."

Shrimp with Vegetables Recipe photo by Taste of Home

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Ingredients

1 teaspoon cornstarch
1/2 cup cold water
2 tablespoons reduced-sodium soy sauce
1 medium onion, halved and sliced
1/2 medium sweet red pepper, cut into strips
1/2 medium zucchini, sliced
1/2 medium yellow summer squash, sliced
1 tablespoon canola oil
3/4 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon dried tarragon
1/4 teaspoon grated lemon zest
1/8 to 1/4 teaspoon crushed red pepper flakes
Hot cooked rice, optional

Directions

In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

Nutrition Facts

1-1/2 cups (calculated without rice): 302 calories, 10g fat (1g saturated fat), 259mg cholesterol, 862mg sodium, 14g carbohydrate, 3g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable.

Shrimp with Vegetables

Ingredients

Directions

Nutrition Facts

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