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Easy Shrimp Stir-Fry

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  0 reviews
  • 20 min prep time
  • 20 min total time
  • 11 ingredients
  • 4 servings
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Enjoy this stir-fry made with shrimp and veggies – a perfect dinner that’s ready in just 20 minutes.

Ingredients

1
lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
1
clove garlic, finely chopped
1
teaspoon grated gingerroot
1/4 teaspoon salt
1/2 teaspoon pepper
2
tablespoons sesame oil
1
package (12 oz) fresh stir-fry vegetables
3
tablespoons teriyaki sauce
1
cup vegetable broth (from 32-oz carton)
2
tablespoons cornstarch
Hot cooked white rice, if desired

Steps

  • 1 In medium bowl, toss shrimp with garlic, gingerroot, salt and pepper.
  • 2 In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Add vegetables; cook and stir 4 minutes or until crisp-tender. Add shrimp; cook and stir 3 minutes or until shrimp are pink.
  • 3 In small bowl, mix teriyaki sauce, broth and cornstarch. Add to shrimp mixture in skillet; cook 1 minute or until sauce boils and thickens slightly. Serve over rice.
  • 1 In medium bowl, toss shrimp with garlic, gingerroot, salt and pepper.
  • 2 In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Add vegetables; cook and stir 4 minutes or until crisp-tender. Add shrimp; cook and stir 3 minutes or until shrimp are pink.
  • 3 In small bowl, mix teriyaki sauce, broth and cornstarch. Add to shrimp mixture in skillet; cook 1 minute or until sauce boils and thickens slightly. Serve over rice.

Expert Tips

Sprinkle stir-fry with toasted sesame seed and sliced green onions just before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
206
% Daily Value
Total Fat
8g
0%
Saturated Fat
1g
0%
Sodium
1343mg
0%
Total Carbohydrate
15g
0%
Dietary Fiber
2g
0%
Protein
18g
18%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Vegetable; 2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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