Shrimp and Pepper Stir-Fry

Shrimp and Pepper Stir-Fry

Add something flavorful to your Asian cuisine night! Shrimp and bell peppers cooked in a ginger sauce served over brown rice – a delightful meal that can be made ready in 30 minutes!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

Rice
1 1/2
cups water
1 1/2
cups uncooked instant brown rice
Ginger Pan Sauce
1
tablespoon reduced-sodium soy sauce
1
tablespoon water
2
teaspoons cornstarch
3/4
teaspoon ground ginger
Stir-Fry
1
tablespoon canola oil
2
medium green onions, finely chopped (2 tablespoons)
1
clove garlic, finely chopped
1
medium red bell pepper, cut into thin strips (1 1/2 cups)
1
medium green bell pepper, cut into thin strips (1 1/2 cups)
12
oz uncooked deveined peeled medium (31 to 35 count) shrimp, thawed if frozen, tail shells removed
1
cup halved cherry tomatoes
  1. In 1-quart saucepan, heat 1 1/2 cups water to boiling over high heat. Stir in rice; return to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand covered 5 minutes; fluff with fork and let cool slightly.
  2. Meanwhile, in small bowl, mix sauce ingredients until smooth; set aside.
  3. In 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and garlic; cook 1 minute, stirring frequently. Add bell peppers; cook about 5 minutes, stirring frequently, until softened. Add shrimp and tomatoes; cook 3 to 5 minutes, stirring frequently, until shrimp are pink and peppers are crisp-tender.
  4. Stir sauce into shrimp mixture. Heat to boiling; cook and stir until sauce is thickened. Serve over rice.
Makes 4 servings (1 cup stir-fry and 3/4 cup rice each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty Tip:
Just about any vegetable can stand in for the peppers. If you like, try bite-size pieces of green beans or snow pea pods.
Ice-cold cubed watermelon goes nicely with the stir-fry.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 120mg;
  • Sodium 290mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 17g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 1 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.