This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - How to Grill Burgers Watch five terrific tips for building and grilling the best burgers on the block. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Orange Chicken and Vegetable Stir-Fry
Campbell's Kitchen Beef Stir-Fry
Tomato Chicken Stir-Fry
Roasted Garlic and Herb Shrimp with Spaghetti
Fabulous Fast Shrimp
more »
Top Related Articles
7 Top-Rated Grilled Shrimp Recipes
Super-Easy Stir-Fry
Five Takeout Classics Made Healthy
How to Cook Rice
Japanese Cuisine
Dinner in an Instant
8 Family Recipe Secrets Revealed
Hot Dogs, Five Ways
Top Chicken Dinners for Spring
Fried Green Tomatoes
Related Collections
Shrimp Stir-Fries
45 Minute Meals
Campbell's Kitchen Pasta and Rice Dishes
Everyday Leftovers - Rice
Main Dish Fish and Shellfish Stir-Fries

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

LEARN MORE

Shrimp Stir-Fry

By: Campbell's Kitchen

"Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry."

Rate/Review | Read Reviews (17)

Prep Time:
25 Min

Cook Time:
15 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

3 tablespoons cornstarch
1 3/4 cups Swanson® Chicken Stock
1 tablespoon soy sauce
1/2 teaspoon sesame oil (optional)
2 tablespoons vegetable oil
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
4 cups cut-up fresh vegetables (see Note)
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
4 cups hot cooked regular long-grain white rice

Directions

Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.