Shrimp Stir-Fry

Shrimp Stir-Fry

35 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Recipe by  Campbell's Kitchen

“Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
  2. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
  3. Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
  4. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

Share It

Reviews (35)

Rate This Recipe
naples34102
37

naples34102

Mmmmm, mm! If the fact that I made what I thought would be for two nights ended up being only enough for tonight says anything, then it will speak to how much Hubs and I enjoyed this. Bland? Not for us, but we appreciate the flavor of the food itself and don’t like masking it with a lot of distracting seasoning. For that reason, I didn’t even use the ginger, which neither of us cares for. The sesame oil adds just what is needed for complexity of flavor and I also added a dribble of mirin (sweet rice wine) to the cornstarch/soy sauce/ chicken broth mixture. While it wasn’t necessary, I knew it would be a good fit. Instead of garlic powder I tossed in some fresh, minced, tho’ I don’t think the dish would suffer using the garlic powder as directed. For the “cut up fresh vegetables” I used what I had in the fridge – zucchini, mushrooms, sweet onion and baby bok choy. As for the shrimp, I used the big guys, 16-20 count. I tossed them in the hot pan straight from the freezer and they were done in just a few minutes – in other words, don’t even bother thawing them first. I’m sure I’ll make this again – exactly the same way.

Sandi
34

Sandi

I love stir fry and I love shrimp so when I saw this recipe I got excited. To my dismay this recipe was very bland. My 12 y/o daughter didn't care for it either.

Empty Nester and loving it!
24

Empty Nester and loving it!

This was really good, not too much spice - the flavor of the vegetables and shrimp is the focus. I'll make this again.

More Reviews

Similar Recipes

Japanese Beef Stir-Fry
(90)

Japanese Beef Stir-Fry

Beef and Broccoli
(78)

Beef and Broccoli

Tex-Mex Chicken and Rice Bake
(81)

Tex-Mex Chicken and Rice Bake

Campbell's Kitchen Beef Stir-Fry
(58)

Campbell's Kitchen Beef Stir-Fry

Chicken in Mushroom Sauce
(24)

Chicken in Mushroom Sauce

Campbell's Baked Chicken and Broccoli
(14)

Campbell's Baked Chicken and Broccoli

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 428 cal
  • 21%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 58.4 g
  • 19%
  • Protein
  • 26.9 g
  • 54%
  • Cholesterol
  • 173 mg
  • 58%
  • Sodium
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Japanese Beef Stir-Fry

>

next recipe:

Hot and Sour Shrimp and Broccoli