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Quick and easy shrimp stir-fry with frozen vegetables, frozen shrimp, and an easy sauce. Serve over rice or with noodles, and enjoy.
Ingredients
- 1 cup chicken stock
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon minced garlic
- salt and ground black pepper to taste
- 3 tablespoons sesame oil
- 1 (16 ounce) package frozen stir-fry vegetables
- 20 uncooked medium shrimp, peeled and deveined
Directions
Step 1
Mix chicken stock, soy sauce, cornstarch, and garlic in a bowl; season with salt and pepper.
Step 2
Heat sesame oil in a large skillet over medium-high heat until oil shimmers; cook and stir vegetables in hot oil until softened, about 4 minutes. Add shrimp; cook and stir until shrimp begin to turn pink, about 3 minutes.
Step 3
Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 169 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 8% |
| Cholesterol46mg | 15% |
| Sodium636mg | 28% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber2g | 9% |
| Total Sugars3g | |
| Protein8g | |
| Vitamin C20mg | 100% |
| Calcium68mg | 5% |
| Iron2mg | 12% |
| Potassium336mg | 7% |
*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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source by allrecipe
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