Stir-Fry Shrimp with Vegetables

144 Reviews
97% would make this recipe again

The ideal last-minute fixer, using main ingredients that you can keep in the freezer... just in case!

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Ingredients

??? shrimp, medium-large, quick-peel ???
??? frozen vegetable mix ???
??? garlic, pressed ???
??? onions, finely chopped ???
??? lemon juice, freshly squeezed ???
??? dried chili peppers, minced ???
??? canola oil ???
??? soy sauce ???
??? gingerroot, grated ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

You will need a wok or frying pan.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

Sauté the shrimp:

Heat half of the canola oil in a pan over medium heat and gently cook the garlic and onion 3 min, until translucent, taking care not let them burn. Add the shrimp, still frozen, and cook until they turn opaque, about 3 min. Add the lemon juice and chili pepper, then season with salt and pepper to taste.

Sauté the vegetables:

Heat the rest of the oil in a frying pan or wok. Stir-fry the frozen vegetables 4-5 min, until translucent but still crunchy. Add the soy sauce and grated ginger.

Combine:

Transfer the cooked shrimp into the wok. Cook all together 1-2 min over medium heat while stirring. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

270

Fat

12 g

18 %

Saturated 1.1 g
+ Trans 0.2 g

7 %

Cholesterol

140 mg

Sodium

300 mg

13 %

Carbohydrate

23 g

8 %

Fibre

6 g

23 %

Sugars

2 g

Net Carbs

17 g

Protein

20 g

Vitamin A

69 %

Vitamin C

36 %

Calcium

7 %

Iron

26 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Free  :
Added Sugar
Excellent source of  :
Iron, Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin E
Good source of  :
Fibre, Folacin, Magnesium, Manganese, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin C, Vitamin K, Zinc
Source of  :
Calcium, Copper, Omega-3, Omega-6, Pantothenic Acid, Vitamin B2
Low  :
Saturated Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 3 ½
Meat and Alternatives 2
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

144 Reviews (137 with rating only) 97% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
december 30, 2012 | I would make this recipe again

I was surprised at how this dish had a lot of flavours. I used fresh vegetables as someone had suggested in a review. I cooked all the vegetables at the beginning since they took longer to cook from fresh. My husband is picky and he ate it all.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Surprisingly light and very filling. I used fresh vegetables and added some tofu as well.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Delicious and simple!

Useful 1

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