Shrimp Stir-Fry

Name: Shrimp Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asia
Ingredients: 2 tablespoons cornstarch; 3/4 cup cold water; 2 tablespoons reduced-sodium soy sauce; 1 teaspoon garlic powder; 1/2 teaspoon ground ginger; 2 tablespoons olive oil; 2 cups fresh broccoli florets; 1 medium sweet red pepper, julienned; 3 green onions, chopped; 1 pound uncooked shrimp (31-40 per pound), peeled and deveined; 1 cup frozen stir-fry vegetable blend, thawed; 3 garlic cloves, minced; 1/4 cup chopped peanuts

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

Skip the takeout with this quick and easy shrimp stir-fry recipe.

Ingredients

2 tablespoons cornstarch
3/4 cup cold water
2 tablespoons reduced-sodium soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 tablespoons olive oil
2 cups fresh broccoli florets
1 medium sweet red pepper, julienned
3 green onions, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 cup frozen stir-fry vegetable blend, thawed
3 garlic cloves, minced
1/4 cup chopped peanuts

Directions

In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside.
Heat a large nonstick skillet or wok over medium-high heat. Add oil; stir-fry broccoli 2 minutes. Add red pepper and onions; stir-fry until vegetables are crisp-tender, 2-3 minutes longer. Add the shrimp, vegetable blend and garlic; cook 3 minutes more.
Stir in cornstarch mixture; add the peanuts. Bring to a boil; cook and stir until thickened, about 2 minutes.

Nutrition Facts

1 cup: 273 calories, 13g fat (2g saturated fat), 129mg cholesterol, 593mg sodium, 18g carbohydrate (4g sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.

I love shrimp, and I’m always looking for new ways to fix it. This shrimp stir-fry features crunchy peanuts and vegetables with a pleasant hint of ginger. —Josie Smith, Winamac, Indiana

Recipe Creator