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Shrimp and Vegetables

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  • Prep 20 min
  • Total 0 min
  • Servings 4
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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.
By Betty Crocker Kitchens
Updated May 13, 2010
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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

Steps

  • 1
    Cook rice in 2 cups water as directed on package.
  • 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.
  • 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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sesame oil, make from pressed sesame seed, is available in two varieties. Light oil has a light color and delicate nutty flavor and the darker variety is a deep brown color and has a rich, toasted flavor and aroma.
  • tip 2
    Try this recipe with chicken instead of shrimp.
  • tip 3
    Prepackaged stir-fry vegetables come in all different varieties, and sometimes they also have different size pieces. Cutting these pieces into uniform sizes will allow for more even cooking.

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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