Shrimp and Vegetable Stir-Fry

Shrimp and Vegetable Stir-FryRecipe
Instead of take-out, make  an easy shrimp stir-fry for dinner using steamed brown rice, forzen shrimp, and frozen stir-fry vegetables.
4 Servings

Cost per Serving:



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3/4 cup chicken broth
1/4 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 teaspoon sugar
2 tablespoons peanut oil or vegetable oil
1 pound frozen deveined large shrimp, thawed and peeled
3 garlic cloves, minced
1 (1 lb.) bag frozen stir-fry vegetables, thawed and drained
4 cups steamed brown rice, for serving (cook about 2 cups dry)


Prep: 15 Minutes
Cook: 10 Minutes

In a small bowl, whisk together broth, orange juice, soy sauce, cornstarch and sugar; set aside.

Heat oil in wok or large nonstick skillet over medium-high heat. Add shrimp and stir-fry for 2 minutes. Add half of garlic and stir-fry, about 2 more minutes. Transfer to plate.

Add vegetables and cook, stirring, until heated through, about 3 minutes. Stir sauce again and add to pan, stirring until thickened, about 2 minutes. Return shrimp to pan and toss to coat. Serve with rice.

Created date

October 2005

Nutritional Information

Calories 472
Fat 11 g
Satfat 2 g
Protein 32 g
Carbohydrate 59 g
Fiber 5 g
Cholesterol 172 mg
Sodium 880 mg