Shrimp Vegetable Stir Fry Recipes

VEGETABLE SHRIMP STIR-FRY

Steps:

• In a small bowl, combine the first six ingredients until smooth; set aside., In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil for 2-3 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm., Stir-fry the onions in remaining oil for 3 minutes. Add the peas and corn; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add garlic and gingerroot; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with sesame seeds. Serve with rice noodles if desired.

SHRIMP STIR-FRY

Steps:

• 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.

SPICY SHRIMP AND VEGETABLE STIR-FRY

Steps:

• Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.

EASY SHRIMP STIR FRY RECIPE WITH FROZEN VEGETABLES

Steps:

• Thaw the shrimp quickly under cold running water (for detailed instructions, see my page on how to defrost shrimp fast).
• Thaw the frozen vegetables in a microwave - put in a microwave-safe bowl and cook on High for 3 minutes.
• Heat the oil in a non-stick frying pan over medium-high heat. Add shrimp and vegetables and cook, stirring periodically, for 2 minutes.
• Add minced garlic, pepper and soy sauce and mix. Cook, stirring occasionally, for 2 minutes.
• Taste the shrimp stir fry to see if it's salty enough. If more salt is needed, add more soy sauce to taste.

SHRIMP WITH VEGETABLES STIR-FRY

Steps:

• 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., In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice.

SHRIMP & VEGETABLE STIR FRY RECIPE - (4.5/5)

Steps:

• Prepare all of the vegetables and clean the shrimp to start. Set the shrimp aside to dry on several layers of paper towels. In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the veggies and saute for 4 to 5 minutes, until crisp tender, stirring to keep from burning. Remove mixture from the skillet. In the same skillet, melt the remaining 2 tablespoons butter; when hot, add the shrimp and lightly sprinkle with garlic salt, salt, and pepper. Stir and cook for about 4 minutes or until pink. DO NOT OVERCOOK. Add the vegetable mixture back to the skillet with the shrimp and season with garlic salt, salt, and black pepper to taste, tossing to combine. Sprinkle with sesame seeds and cook just long enough to heat through. Serve with your favorite rice, white, brown, fried, etc.

EASY SHRIMP VEGETABLE STIR FRY

Steps:

• Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
• Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
• Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
• Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.