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Easy Shrimp Vegetable Stir Fry

Easy Shrimp Vegetable Stir Fry

Name: Easy Shrimp Vegetable Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 cups instant brown rice; 1 ¾ cups water; 6 tablespoons soy sauce; 6 tablespoons water; ¼ cup honey; 2 tablespoons cider vinegar; 2 tablespoons cornstarch; 2 tablespoons olive oil; 2 cloves garlic, chopped; 2 cups broccoli florets; 1 cup baby carrots; 1 small white onion, chopped; ½ teaspoon black pepper; 1 cup sliced fresh mushrooms; 1 ½ pounds uncooked medium shrimp, peeled and deveined

Rating: 4.58 stars

90 Ratings
72 Reviews
28 Photos

Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!

By SaraJ

Recipe Summary

prep:

20 mins

cook:

15 mins

total:

35 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.

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Step 2

Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
Step 3

Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
Step 4

Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.

Nutrition Facts

Per Serving:

317 calories; protein 23.8g 48% DV; carbohydrates 43g 14% DV; fat 6.3g 10% DV; cholesterol 172.6mg 58% DV; sodium 1135.1mg 45% DV. Full Nutrition

Reviews (72)

Most helpful positive review

Maria Kossakowski

03/03/2012

This is a 5 star recipe when you add a teaspoon of ground ginger and a teaspoon of Chinese chili sauce to the sauce recipe. It give it just the right amount of kick! Read More

Helpful

(50)

Most helpful critical review

Anonymous

08/27/2011

It was ok. I will make again but will probably tweak it a bit. Needs more heat IMO. Read More

Helpful

(19)

90 Ratings

5 star values: 62
4 star values: 22
3 star values: 4
2 star values: 0
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Maria Kossakowski

03/02/2012

This is a 5 star recipe when you add a teaspoon of ground ginger and a teaspoon of Chinese chili sauce to the sauce recipe. It give it just the right amount of kick! Read More

Helpful

(50)

Anonymous

08/27/2011

It was ok. I will make again but will probably tweak it a bit. Needs more heat IMO. Read More

Helpful

(19)

MGILBERT

04/24/2012

Very bland needs something else. Read More

Helpful

(17)

mamamel

04/03/2012

I liked this a lot. I made some minor adjustments based on what I had but it still turned out good. I followed the sauce recipe as written and added 1 tsp. of ginger. I used 2 packages of fresh cut up broccoli carrots and snow peas (stir fry blend) instead of the listed veggies. Also I only had cooked shrimp so I added those at the end just until they were hot. I normally am not this lazy but am in my 1st trimester of pregnancy and could probably fall asleep standing. ha! My husband & I enjoyed those cruncy chow mein noodles on top as well. My 21-month-old daughter gobbled up the shrimp and brown rice (veggies too crisp for her) with a side of peas. I'll make this again. I'd make it with chicken too. Read More

Helpful

(10)

ninis

02/08/2013

I absolutely loved this recipe. I did add seasoning to my vegetables while cooking them. I did not have cornstarch so I used flour. While cooking down the sauce it thickened quickly so I added about 1/3 of water and turned it on low. I also added about a cup ofcorn I had cooked separately to the dish. I will definitely be making the recipe numerous times more. Read More

Helpful

(8)

lmbedoya0920

09/20/2012

I tried to follow the recipe as written but was missing a few ingredients. I served this on a bed of white rice not brown (personal preference). I didn't have cider vinegar so I used white wine vinegar. I had green onions on hand all chopped and ready to go so I used them in place of the white onion. I also didn't have any mushrooms so I omitted them completely. I added crushed red pepper for an extra kick as my husband loves it spicy a splash of orange juice as I found that the sauce was way too thick and wanted to thin it out a bit. At the very end I threw in some parsley and it turned out great!!!! No leftovers in this house! Thanks for the recipe! I will be making again! Yummmmmmmmmm..... Read More

Helpful

(5)

Shanel

09/14/2012

Delish! Used Stevia instead of honey(2 T) and left out the rice. So good! Read More

Helpful

(4)

Yahtzee63

05/26/2013

Added a teaspoon of ginger and a teaspoon of red pepper flakes as per the other reviews. My only other deviations from the recipe were to leave out the onions to use 5 1/5 tbsp of soy sauce instead of six (ran out!) and to use regular white vinegar instead of cider vinegar. The result was indeed very tasty. My only caveat was that the sauce thickened up tremendously upon hitting the skillets -- far too much. Maybe I had the heat up too high but I had to mix in some extra water and next time will probably mix in even more. However the flavor combinations were terrific and it makes for a very satisfying meal. Read More

Helpful

(2)

Ms. Mimi

04/10/2013

Great recipe. I added 1 tsp of red pepper flakes and 1-1/2 tsp ginger(fresh grated) with the garlic and onion sauté then 1/2 tsp more to the sauce. Turned out excellent with just enough heat. Five stars with the small additions.:) Read More

Helpful

(2)

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Nutritional Information

Easy Shrimp Vegetable Stir Fry

Servings Per Recipe: 6
Calories: 317

% Daily Value *

protein: 48 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 13 %

sugars:

fat: 10 %

saturated fat: 5 %

cholesterol: 58 %

vitamin a iu: 69 %

niacin equivalents: 63 %

vitamin b6: 16 %

vitamin c: 50 %

folate: 9 %

calcium: 8 %

iron: 23 %

magnesium: 18 %

potassium: 12 %

sodium: 45 %

thiamin: 8 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Easy Shrimp Vegetable Stir Fry

1 of 72

All Reviews

Maria Kossakowski

03/02/2012

This is a 5 star recipe when you add a teaspoon of ground ginger and a teaspoon of Chinese chili sauce to the sauce recipe. It give it just the right amount of kick!

Helpful

(50)

Anonymous