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Shrimp and Vegetables

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By Betty Crocker Kitchens
Updated May 13, 2010
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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
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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

  • Step 
    1
    Cook rice in 2 cups water as directed on package.
  • Step 
    2
    Meanwhile, 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.
  • Step 
    3
    Add 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.
  • Step 
    4
    Add 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
4
*Percent Daily Values are based on a 2,000 calorie diet.

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