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.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Shrimp Vegetable Stir-Fry

By: Cathy Dawe

"'My family loves seafood, and this colorful, fresh-tasting stir-fry doesn't take long to prepare,' notes field editor Cathy Dawe of Kent, Ohio."

Rate/Review | Read Reviews (16)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/3 cup fat-free Italian dressing
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1 medium carrot, julienned
3/4 cup fresh snow peas
1 small zucchini, julienned
1 small red onion, halved and thinly sliced
1/2 cup sliced fresh mushrooms
1/2 medium sweet yellow pepper, julienned
1/2 medium sweet red pepper, julienned
1 pound uncooked medium shrimp, peeled and deveined
3 cups hot cooked rice

Directions

In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm.
Add shrimp and reserved dressing mixture to the pan. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve over rice.

Footnotes

Nutritional Analysis: One serving (1-1/4 cups stir-fry mixture with 3/4 cup rice) equals 299 calories, 4 g fat (1 g saturated fat), 174 mg cholesterol, 487 mg sodium, 36 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.