Shrimp Stir-Fry
It's easy to make this savory stir-fry right in your own kitchen, and you'll see that its taste is brighter and fresher than its take-out counterparts.
Ingredients
1 cup uncooked long grain white rice
2 tablespoons vegetable oil
1 pound uncooked shrimp (about 31-40 count per pound), peeled and deveined
3 carrot, peeled and very thinly sliced (about 2 cups)
1 large green pepper,cut into 2-inch-long strips (about 1 1/2 cups)
4 green onion, cut into 1-inch pieces (about 1/2 cup)
0.5 teaspoon grated ginger root
1 clove garlic, minced
0.25 teaspoon crushed red pepper (optional)
3 tablespoons cornstarch
1.75 cups Swanson® Chicken Broth
1 tablespoon soy sauce
0.5 teaspoon sesame oil (optional)
1 tablespoon lime juice
2 tablespoons vegetable oil
1 pound uncooked shrimp (about 31-40 count per pound), peeled and deveined
3 carrot, peeled and very thinly sliced (about 2 cups)
1 large green pepper,cut into 2-inch-long strips (about 1 1/2 cups)
4 green onion, cut into 1-inch pieces (about 1/2 cup)
0.5 teaspoon grated ginger root
1 clove garlic, minced
0.25 teaspoon crushed red pepper (optional)
3 tablespoons cornstarch
1.75 cups Swanson® Chicken Broth
1 tablespoon soy sauce
0.5 teaspoon sesame oil (optional)
1 tablespoon lime juice
Instructions
Prepare the rice according to the package directions. While the rice is cooking, prep your remaining ingredients. Season the shrimp as desired. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook until cooked through, stirring occasionally. Remove the shrimp from the skillet.
Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger, garlic and crushed red pepper, if desired, and cook until the vegetables are tender-crisp, stirring occasionally.
Stir the cornstarch, broth, soy sauce and sesame oil, if desired, in a small bowl until the mixture is smooth. 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. Serve the shrimp mixture over the rice. Drizzle the shrimp mixture with the lime juice just before serving.
Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger, garlic and crushed red pepper, if desired, and cook until the vegetables are tender-crisp, stirring occasionally.
Stir the cornstarch, broth, soy sauce and sesame oil, if desired, in a small bowl until the mixture is smooth. 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. Serve the shrimp mixture over the rice. Drizzle the shrimp mixture with the lime juice just before serving.
Shrimp Stir-Fry
It's easy to make this savory stir-fry right in your own kitchen, and you'll see that its taste is brighter and fresher than its take-out counterparts.
Directions
Print
Prepare the rice according to the package directions. While the rice is cooking, prep your remaining ingredients. Season the shrimp as desired. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook until cooked through, stirring occasionally. Remove the shrimp from the skillet.Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger, garlic and crushed red pepper, if desired, and cook until the vegetables are tender-crisp, stirring occasionally.Stir the cornstarch, broth, soy sauce and sesame oil, if desired, in a small bowl until the mixture is smooth. 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. Serve the shrimp mixture over the rice. Drizzle the shrimp mixture with the lime juice just before serving.
Ingredients
1 cup uncooked long grain white rice2 tablespoons vegetable oil1 pound uncooked shrimp (about 31-40 count per pound), peeled and deveined3 carrot, peeled and very thinly sliced (about 2 cups)1 large green pepper,cut into 2-inch-long strips (about 1 1/2 cups)4 green onion, cut into 1-inch pieces (about 1/2 cup)0.5 teaspoon grated ginger root1 clove garlic, minced0.25 teaspoon crushed red pepper (optional)3 tablespoons cornstarch1.75 cups Swanson® Chicken Broth1 tablespoon soy sauce0.5 teaspoon sesame oil (optional)1 tablespoon lime juice
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