SHRIMP AND BOK CHOY STIR-FRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
- Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.
BARBECUE SHRIMP STIR-FRY
Make and share this Barbecue Shrimp Stir-Fry recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a nonstick skillet coated with cooking spray, saute onion and green pepper for 3-4 minutes or until crisp-tender.
- Combine barbecue sauce, honey, basil, garlic powder and pepper and pour over vegetables.
- Bring to a boil over medium-high heat, stirring constantly.
- Add shrimp, cook and stir for 3-5 minutes or until shrimp turn pink.
- Serve with rice.
Nutrition Facts : Calories 327.6, Fat 4.2, SaturatedFat 0.8, Cholesterol 259.2, Sodium 766.2, Carbohydrate 35.4, Fiber 2.7, Sugar 23.5, Protein 36.9
SHRIMP STIR-FRY
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.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
SHRIMP 'GRILL-FRY'
Cook with the best of both worlds - grilling and stir-frying! You'll enjoy taking a bite of our Shrimp 'Grill-Fry,' with the taste of bell peppers, snap peas and other delicious flavors. This shrimp grill is sure to become a new household favorite!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat grill pan on grill grate on high heat.
- Combine peppers, onions and 2 Tbsp. dressing. Combine shrimp, soy sauce, ginger and remaining dressing in separate bowl.
- Spoon pepper mixture onto hot grill pan; cook and stir 2 min. Add shrimp; cook and stir 2 min.
- Add peas; cook and stir 2 to 4 min. or until shrimp turn pink and peas are crisp-tender.
Nutrition Facts : Calories 200, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 220 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
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