Shrimp Stir-Fry

shrimp-stir-fry Recipe
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 Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 410
Fat 9 g
Satfat 1.5 g
Monofat 4 g
Polyfat 3.5 g
Protein 17 g
Carbohydrate 61 g
Fiber 6 g
Cholesterol 65 mg
Sodium 710 mg
2.6 g

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. Heat oil in a large nonstick skillet over medium heat. Add soy sauce, honey, ginger, and garlic; cook 1 minute.

2. Add vegetables, shrimp, and rice; cook 8 minutes.

3. Remove from heat. Top with almonds and scallions.

July 2010
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