Shrimp and Vegetables

This super-easy supper solution turns to quick-cooking shrimp, frozen mixed vegetables, and prepared stir-fry sauce for time-saving flavor.

  • prep time 20 min
  • total time
  • ingredients 7
  • servings 4

Ingredients

2
cups uncooked instant white rice
2
cups water
2
tablespoons light sesame or vegetable oil
1
lb. shelled deveined uncooked medium shrimp (about 30 shrimp), tails removed
1
(1-lb.) pkg. precut stir-fry vegetables
2
tablespoons water
2/3
cup purchased stir-fry sauce
  • 1 Cook rice in 2 cups water as directed on package.
  • 2 Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add shrimp; cook and stir 4 to 6 minutes or until shrimp turn pink. Remove shrimp from wok; place on plate and cover to keep warm.
  • 3 Add remaining tablespoon oil to wok. Add vegetables; cook and stir 2 minutes. Add 2 tablespoons water; cover and cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
  • 4 Add stir-fry sauce and return shrimp to wok; cook and stir 1 to 2 minutes or until sauce has thickened. Serve over rice.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    430
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    160mg
    160%;
    Sodium
    2940mg
    2940%;
    Total Carbohydrate
    62g
    62%
    (Dietary Fiber
    3g
    3%
      Sugars
    8g
    8%
    ),
    Protein
    27g
    27%
    ;
    % Daily Value*:
    Vitamin A
    26%;
    Vitamin C
    36%;
    Calcium
    10%;
    Iron
    36%;
    Exchanges:
    4 Starch; 2 Very Lean Meat; 1 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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