Recipe by SaraJ
"Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
instant brown rice
1 3/4 cups
white onion, chopped
sliced fresh mushrooms
1 1/2 pounds
uncooked medium shrimp, peeled and deveined
This is a 5 star recipe when you add a teaspoon of ground ginger and a teaspoon of Chinese chili sauce to the sauce recipe. It give it just the right amount of kick!
It was ok. I will make again but will probably tweak it a bit. Needs more heat IMO.
Very bland, needs something else.
I liked this a lot. I made some minor adjustments based on what I had, but it still turned out good. I followed the sauce recipe as written and added 1 tsp. of ginger. I used 2 packages of fresh cut up broccoli, carrots, and snow peas (stir fry blend) instead of the listed veggies. Also, I only had cooked shrimp, so I added those at the end just until they were hot. I normally am not this lazy but am in my 1st trimester of pregnancy and could probably fall asleep standing. ha! My husband & I enjoyed those cruncy chow mein noodles on top as well. My 21-month-old daughter gobbled up the shrimp and brown rice (veggies too crisp for her) with a side of peas. I'll make this again. I'd make it with chicken, too.
I absolutely loved this recipe. I did add seasoning to my vegetables while cooking them. I did not have cornstarch so I used flour. While cooking down the sauce it thickened quickly so I added about 1/3 of water and turned it on low. I also added about a cup ofcorn I had cooked separately to the dish. I will definitely be making the recipe numerous times more.
I tried to follow the recipe as written, but was missing a few ingredients. I served this on a bed of white rice, not brown (personal preference). I didn't have cider vinegar, so I used white wine vinegar. I had green onions on hand, all chopped and ready to go, so I used them in place of the white onion. I also didn't have any mushrooms, so I omitted them completely. I added crushed red pepper for an extra kick, as my husband loves it spicy, a splash of orange juice as I found that the sauce was way too thick, and wanted to thin it out a bit. At the very end, I threw in some parsley, and it turned out great!!!! No leftovers in this house! Thanks for the recipe! I will be making again! Yummmmmmmmmm.....
Delish! Used Stevia instead of honey(2 T) and left out the rice. So good!
This was awesome! I used my own mix of veggies and flour instead of cornstarch and it tasted great. I will definetly make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Shrimp Vegetable Stir Fry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 57
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Tender pieces of chicken cook in a garlic and orange sauce.
A simple chicken-and-veggie stir-fry with sweet and spicy flavors.
See how to make a quick, healthy, spicy shrimp dinner.