Recipe by SaraJ
"Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!"
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 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.....
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.
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
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
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.