Shrimp Stir-Fry

Quentin Bacon

This super-easy shrimp stir-fry comes together quickly and is a great way to use up leftover rice. 

Yield: Makes 2 servings
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 410
  • Fat: 9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 3.5g
  • Protein: 17g
  • Carbohydrate: 61g
  • Fiber: 6g
  • Cholesterol: 65mg
  • Sodium: 710mg
  • Rs: 2.6g

Ingredients

  • 2 teaspoons dark sesame oil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 4 cups frozen stir-fry vegetables, thawed
  • 3 ounces (about 14 medium) frozen precooked shrimp, thawed
  • 1 1/2 cups cooked brown rice
  • 2 tablespoons sliced almonds
  • 1 scallion, chopped

Preparation

  1. 1. Heat oil in a large nonstick skillet over medium heat. Add soy sauce, honey, ginger, and garlic; cook 1 minute.
  2. 2. Add vegetables, shrimp, and rice; cook 8 minutes.
  3. 3. Remove from heat. Top with almonds and scallions.
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Shrimp Stir-Fry Recipe at a Glance
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