Shrimp Stir-Fry

Shrimp Stir-Fry

39

"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."

Ingredients

40 m servings 428 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Use a combination of very thinly sliced carrots, green pepper cut into 2-inch-long strips and green onion cut into 1-inch pieces.
  • profile image

Your rating

Cancel
Submit

Reviews

39
  1. 48 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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? ...

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.

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