new&improved

Quick Shrimp and Vegetable Stir Fry

For those nights when cooking dinner is the last thing you want to do, have this recipe on hand! You can whip together this skinny shrimp stir-fry in FIFTEEN minutes! It has only 195 calories per serving, while packing in 16 grams of protein to boot! The frozen broccoli stir-fry mix and Uncle Ben’s whole-grain brown rice really save you some time over the stove so you can spend more time with your family at the dinner table. Of course, if your little picky eaters aren’t big fans of shrimp, you can always sub chicken instead!

Quick Shrimp and Vegetable Stir Fry

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

Ingredients

  • 2 tsp sesame oil
  • Two 14-oz bags frozen broccoli stir-fry mix
  • 8-oz container baby bella mushrooms, sliced
  • ½ cup Pacific® Organic Low-Sodium Chicken Broth
  • 2 Tbsp less-sodium soy sauce
  • 1 Tbsp minced garlic
  • 2½ Tbsp rice vinegar
  • 1 tsp oyster sauce
  • 1 Tbsp brown sugar
  • ½ tsp ground ginger
  • 1 Tbsp cornstarch
  • 1 lb medium raw shrimp, shelled and deveined
  • 8.8-oz pouch Uncle Ben’s® Ready Rice® Whole Grain Brown Rice
  • ½ tsp sesame seeds
  • 3 green onions, thinly sliced

Instructions

  1. In a wok or large skillet over medium-high heat, add the sesame oil. Once heated, add the broccoli stir-fry mix and mushrooms. Sauté the vegetables for 4 to 6 minutes.
  2. In a small bowl, whisk together the chicken broth, soy sauce, garlic, rice 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 3-5 minutes until the sauce has thickened and the shrimp are cooked through.
  4. Microwave the rice according to package directions.
  5. To serve, place ⅓ cup of 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: 195

Fat: 3g

Carbohydrates: 25g

Fiber: 5g

Sugar 3g

Protein: 16g

WWP+: 5

http://www.skinnymom.com/skinny-shrimp-stir-fry/