Recipe Shrimp With Mixed Vegetables
This Shrimp and Vegetable Stir Fry is a delicious, quick dinner that’s really easy to make. In this recipe, large shrimp are cooked with mixed vegetables in a homemade stir fry sauce.
I like using small canning jars, to make the sauce. I keep several sizes on hand. They’re convenient for mixing sauces, marinades and dressings.
Start the sauce by adding the water and cornstarch to a jar, or a medium bowl. Use a fork or a small whisk to stir the mixture until the cornstarch dissolves.
Easy Shrimp Stir Fry With Vegetables
If you are not using the sauce right away make sure to give it a good stir right before adding it in. The corn starch will settle at the bottom so get in there and stir well until it is incorporated again.
We use frozen, easy-to-peel, deveined shrimp in this recipe. They’re super convenient. When they go on sale we buy a couple bags. They keep in the freezer for a long time.
If you are using frozen shrimp, defrost by placing them in a large colander and run them under cold water while peeling.
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Place the peeled shrimp on a large plate or pan and then pat them dry with a paper towel. Then season them with ½ teaspoon of salt.
If you are using fresh vegetables get the steam-in the-bag variety. Cook them just enough to get them going, half the recommended time on the package should do it.
If you are using frozen vegetables, cook them for a bit less than half the recommended time on the package. We just want to defrost them.
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We used a frozen, steam in the bag variety and microwaved them for a little less than half the recommended time on the package.
If we leave the vegetables in the bag, the heat will continue cooking them and they might get mushy. We want them to finish cooking in the sauce with the shrimp.
This recipe takes less than 10 minutes from start to finish. If you are serving the shrimp with white rice or noodles make sure to get them going before starting the stir fry.
Shrimp And Vegetable Stir Fry Recipe
Use very little salt in this recipe since the soy sauce and hoisin sauce both contain a good amount of salt already. You can always add it in at the end if needed.
Use very little salt in this recipe since the soy sauce and hoisin sauce both contain a good amount of salt already. You can always add it in at the end if needed.
Calories: 269 kcal | Carbohydrates: 20 g | Protein: 26 g | Fat: 9 g | Cholesterol: 286 mg | Sodium: 1867 mg | Potassium: 279 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 3600 IU | Vitamin C: 12.5 mg | Calcium: 190 mg | Iron: 3.6 mg
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The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.Shrimp Stir Fry is a quick and healthy meal that everyone loves! Loads of ginger and garlic, fresh veggies and juicy shrimp are tossed in a simple delicious stir fry sauce.
Prep your veggies ahead of time for a quick weeknight meal. Serve this stir fry over a bowl of fluffy rice or your favorite noodles (or even Cauliflower Rice for a great low carb option)!
Everyone loves a healthy stir fry including this easy shrimp recipe! Nearly every stir fry recipe can be changed based on what you have on hand!
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It’s so easy to toss together, just a bag of frozen shrimp and mixed vegetables and dinner is ready in no time at all!
You can buy precooked frozen shrimp, but I prefer raw for this recipe and they literally take minutes to cook. Whether it’s precooked or raw, take it out of the freezer and place it in a bowl in the fridge so it thaws naturally or run under icy cold water (not warm) just before cooking. Putting frozen shrimp in the microwave to defrost is not recommended.
How to Devein Shrimp: If you are using fresh, raw shrimp, deveining them is a cinch. Most shrimp is already scored across the back spine so all you have to do is separate the shells, grab by the legs and gently pull the shell off. Take the tip of paring knife and gently lift up the black intestine, it should come out in one piece. Rinse and set aside.
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Some people think leaving the pink tail on is more attractive, but I’d remove it if you are serving shrimp stir fry to kids. It just makes the stir fry easier to eat.
Truly one of the easiest meals ever! We prep the veggies ahead and can make this stirfry recipe faster than the rice cooks!
Calories: 276 | Carbohydrates: 30 g | Protein: 24 g | Fat: 7 g | Saturated Fat: 3 g | Cholesterol: 214 mg | Sodium: 1234 mg | Potassium: 496 mg | Fiber: 7 g | Sugar: 2 g | Vitamin A: 9240 IU | Vitamin C: 24.9 mg | Calcium: 174 mg | Iron: 3.8 mg
Shrimp With Mixed Vegetables
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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