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.

  • 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
  • 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.
  • 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.
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