Tarragon Shrimp and Vegetable Stir-fry

A delicious stir-fry ready in just 20 minutes! This tasty shrimp and vegetable dish served with tarragon sauce is perfect for an Asian dinner.

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  • prep time 20 min
  • total time 20 min
  • ingredients 12
  • servings 3
 

Ingredients

SAUCE

1/2
cup water
3
tablespoons dry white wine or water
1
teaspoon lemon juice
1
tablespoon cornstarch
1
teaspoon chicken-flavor instant bouillon
1
teaspoon dried tarragon leaves, crushed

STIR-FRY

2
tablespoons oil
1 1/2
cups frozen cut green beans
1 1/2
cups frozen cauliflower florets
1
cup julienne-cut (2x1/8x1/8-inch) carrots
1
(12-oz.) pkg. frozen uncooked medium shrimp, thawed
3
green onions, cut into 1-inch pieces

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine all sauce ingredients; blend well. Set aside.
  • 2 Heat oil in large skillet or wok over medium-high heat until hot. Gradually add green beans, cauliflower and carrots; cook and stir 5 minutes.
  • 3 Add shrimp; cook and stir 3 to 4 minutes or until shrimp turns pink and vegetables are crisp-tender.
  • 4 Stir in onions and sauce; cook until thickened and bubbly, stirring constantly.
  • 1 In small bowl, combine all sauce ingredients; blend well. Set aside.
  • 2 Heat oil in large skillet or wok over medium-high heat until hot. Gradually add green beans, cauliflower and carrots; cook and stir 5 minutes.
  • 3 Add shrimp; cook and stir 3 to 4 minutes or until shrimp turns pink and vegetables are crisp-tender.
  • 4 Stir in onions and sauce; cook until thickened and bubbly, stirring constantly.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
260
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2g,
2%
),
Cholesterol
160mg
160%;
Sodium
550mg
550%;
Total Carbohydrate
16g
16%
(Dietary Fiber
5g
5%
  Sugars
5g
5%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
240%;
Vitamin C
60%;
Calcium
10%;
Iron
20%;
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 2 Vegetable; 2 1/2 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.