Shrimp Stir-Fry Recipe - Allrecipes.com
Shrimp Stir-Fry Recipe
  • READY IN 40 mins

Shrimp Stir-Fry

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
  2. 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.
  3. Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
  4. 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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 15 mins
  • READY IN 40 mins

Footnotes

  • Use a combination of very thinly sliced carrots, green pepper cut into 2-inch-long strips and green onion cut into 1-inch pieces.
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2012

Mmmmm, mm! If the fact that I made what I thought would be for two nights ended up being only enough for tonight says anything, then it will speak to how much Hubs and I enjoyed this. Bland? Not for us, but we appreciate the flavor of the food itself and don’t like masking it with a lot of distracting seasoning. For that reason, I didn’t even use the ginger, which neither of us cares for. The sesame oil adds just what is needed for complexity of flavor and I also added a dribble of mirin (sweet rice wine) to the cornstarch/soy sauce/ chicken broth mixture. While it wasn’t necessary, I knew it would be a good fit. Instead of garlic powder I tossed in some fresh, minced, tho’ I don’t think the dish would suffer using the garlic powder as directed. For the “cut up fresh vegetables” I used what I had in the fridge – zucchini, mushrooms, sweet onion and baby bok choy. As for the shrimp, I used the big guys, 16-20 count. I tossed them in the hot pan straight from the freezer and they were done in just a few minutes – in other words, don’t even bother thawing them first. I’m sure I’ll make this again – exactly the same way.

 
Most Helpful Critical Review
Apr 02, 2009

I love stir fry and I love shrimp so when I saw this recipe I got excited. To my dismay this recipe was very bland. My 12 y/o daughter didn't care for it either.

 
Jan 20, 2009

This was really good, not too much spice - the flavor of the vegetables and shrimp is the focus. I'll make this again.

 
Mar 04, 2009

We liked this, I did add more soy sauce, ginger and fresh garlic. I well be making this again soon.

 
Feb 23, 2009

I had to add a bit more soy sauce and ginger at the end to save it from being bland. Good start to a good recipe. Sauce worked out well, this is easy to make :)

 
Oct 27, 2010

I had no cornstarch so I used two tablespoon of all purpose flour, I was out of chicken broth so I made a 2 cups of very mild chicken boullion from the Knorr's grandule. I boiled the water for the boullion with the shrimp tails that I removed from my frozen shrimp. Cooled then strained the broth. The fully cooked tail-on package cost less. I only made 3 cups of rice and combined everything together. I used cabbage and asparagus and onion. I added the shrimp only after everything was done. Covered and let stand about 10 minutes...yummm!

 
Jul 12, 2011

Really good! Add a little extra soy sauce. And use real garlic and ginger. Adds more flavor

 
Nov 28, 2011

This was bland. I decided to make the sauce, and marinate the shrimp and veggies in it, and grill them.

 

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Nutrition

  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 58.4 g
  • 19%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 26.9 g
  • 54%
  • Sodium
  • 653 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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