This super-easy supper solution turns to quick-cooking shrimp, frozen mixed vegetables, and prepared stir-fry sauce for time-saving flavor.
Shrimp and Vegetables
- Prep Time 20 min
- Total 0 min
- Servings 4
- Ingredients 7
Ingredients
- 2 cups uncooked instant white rice
- 2 cups water
- 2 tablespoons light sesame or vegetable oil
- 1 lb. shelled deveined uncooked medium shrimp (about 30 shrimp), tails removed
- 1 (1-lb.) pkg. precut stir-fry vegetables
- 2 tablespoons water
- 2/3 cup purchased stir-fry sauce
Instructions
-
Step1Cook rice in 2 cups water as directed on package.
-
Step2Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add shrimp; cook and stir 4 to 6 minutes or until shrimp turn pink. Remove shrimp from wok; place on plate and cover to keep warm.
-
Step3Add remaining tablespoon oil to wok. Add vegetables; cook and stir 2 minutes. Add 2 tablespoons water; cover and cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
-
Step4Add stir-fry sauce and return shrimp to wok; cook and stir 1 to 2 minutes or until sauce has thickened. Serve over rice.
Nutrition
430
Calories
8g
Total Fat
27g
Protein
62g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 430
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 160mg
- 53%
- Sodium
- 2940mg
- 123%
- Total Carbohydrate
- 62g
- 21%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 8g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 26%
- 26%
- Vitamin C
- 36%
- 36%
- Calcium
- 10%
- 10%
- Iron
- 36%
- 36%
Exchanges:
4 Starch; 2 Very Lean Meat; 1 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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