Shrimp Stir-Fry

Shrimp Stir-Fry

39
Swanson 501

"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

40 m servings 428 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 58.4g
  • 19%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

39
  1. 48 Ratings

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Most helpful positive review

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? ...

Most helpful critical review

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.

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? ...

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.

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

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

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 :)

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 ...

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

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

I doubled the soy sauce and sesame oil. Also, I added a tablespoon of Teriyaki sauce. I used two cloves of fresh garlic instead of the garlic powder. It was really good.