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Hey y’all! You’ve stumbled across one of Skinny Mom’s most popular recipes. So popular, in fact, that it made its way into my cookbook, SKINNY SUPPERS: 125 Lightened-Up, Healthier Meals For Your Family, along with 100 other brand-new, exclusive recipes! Click here to learn more about my journey to writing SKINNY SUPPERS. I’m so excited to share my new recipes with you and your families! xo, Brooke

Quick Shrimp and Vegetable Stir Fry

Don’t have a lot of time for dinner tonight? Not a problem! This recipe is quick and easy. If you’re facing picky eaters, fear not. You can easily swap out shrimp for chicken, pork or more veggies!

Quick Shrimp and Vegetable Stir Fry

Skinny Suppers Cookbook - Convenience

”Delicious! Like the title, this was the perfect meal to make on a Monday evening! I hadn’t planned my weekly meals yet and saw this recipe in a Skinny Mom email and thought, “Yum”! I don’t make shrimp nearly enough, so after work I headed to the grocery store. Prep was such a breeze that my 2-year-old son even helped mix the sauce! After popping the rice and veggies in the microwave and sautéing the shrimp, dinner was served. The sauce was light and tasty and the Quick Shrimp Stir-Fry was a hit!” – Lena, Resident Mom, November 2015

Quick Shrimp and Vegetable Stir Fry

We want to make sure our recipes are juuust right before we share them with our readers, so we have reworked an older version of this recipe into a new and improved creation! This recipe is skinnier, tastier and better than ever thanks to a tiny bit of tweaking, and we know you’ll love it.

Quick Shrimp and Vegetable Stir-Fry

Prep time: 5 minutes

Cook time: 10 minutes

Yield: 4 servings

Serving size: ⅓ cup of cooked rice and 1 heaping cup of prepared stir-fry


  • 2 teaspoons sesame oil
  • 2 (14-ounce) bags frozen broccoli stir-fry mix
  • 1 (8-ounce) container baby bella (cremini) mushrooms, sliced
  • ½ cup low-sodium chicken broth (I like Pacific® Organic)
  • 2 tablespoons less-sodium soy sauce
  • 1 tablespoon minced garlic
  • 2½ tablespoons rice vinegar
  • 1 teaspoon oyster sauce
  • 1 tablespoon light brown sugar
  • ½ teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 1 pound medium shrimp (about 40), peeled and deveined
  • 1 (8.8-ounce) pouch Uncle Ben’s® Ready Rice® brown rice
  • ½ teaspoon sesame seeds
  • 3 green onions, thinly sliced


  1. In a wok or large skillet, heat the sesame oil over medium-high heat. Add the broccoli stir-fry mix and mushrooms. Sauté the vegetables for 5 minutes, until the vegetables have started to soften.
  2. In a small bowl, whisk together the chicken broth, soy sauce, garlic, vinegar, oyster sauce, brown sugar, ginger, and cornstarch.
  3. Add the shrimp to the vegetables and mix. Pour the sauce over the shrimp mixture to evenly cover, and stir frequently for until the sauce has thickened and the shrimp are pinked and cooked through, 3 to 5 minutes.
  4. Microwave the rice according to package directions.
  5. To serve, place ⅓ cup cooked rice in the bottom of a bowl, top with a heaping 1 cup of the stir-fry mixture, and garnish with sesame seeds and green onions.

Nutrition Information

Per Serving: (⅓ cup of cooked rice and 1 heaping cup of prepared stir-fry)

Calories: 196

Fat: 3g

Carbohydrates: 25g

Fiber: 5g

Sugar: 3g

Protein: 16g

SmartPoints: 3

The nutrition content of recipes on has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.

Click here to see how Skinny Mom calculates SmartPoints.