Shrimp Stir-Fry

A super-fast and flavorful stir-fry with plump shrimp and frozen mixed vegetables in a tangy, slightly spicy sauce, served over microwave jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Thai
• Difficulty: Easy
• Cost: $4.21/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• healthy
• quick
• spicy
• stir-fry

Ingredients

• 1 pound shrimp (large, peeled, deveined)
• 2 tablespoon vegetable oil
• 12 ounce frozen stir-fry vegetable mix
• 2 tablespoon soy sauce (low sodium)
• 1 tablespoon fish sauce
• 1 tablespoon lime juice (freshly squeezed)
• 1 tablespoon brown sugar
• 1 teaspoon sriracha
• 1 teaspoon fresh ginger (grated)
• 2 clove garlic (minced)
• 3 microwave jasmine rices (pouches)

Instructions

1. In a small bowl, whisk together low sodium soy sauce, fish sauce, lime juice, brown sugar, sriracha, grated fresh ginger, and minced garlic to create the stir-fry sauce. Set aside.
2. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the 12 ounce bag frozen stir-fry vegetable mix and cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
3. Add the 1 pound peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque.
4. Pour the prepared stir-fry sauce over the shrimp and vegetables. Toss to coat and cook for 1-2 minutes, allowing the sauce to thicken slightly.
5. While the stir-fry cooks, prepare the 3 microwave jasmine rice pouches according to package directions.
6. Serve the shrimp stir-fry immediately over the microwave jasmine rice.

Notes

Adjust sriracha to your family's preferred spice level. A pinch of red pepper flakes can be added with the vegetables for extra heat.

Nutrition (per serving)

• Calories: 405
• Protein: 27.6 g
• Carbohydrates: 48.2 g
• Fat: 11.2 g
• Fiber: 4.1 g
• Sodium: 950 mg
• Saturated Fat: 1.7 g
• Sugar: 12.8 g
• Cholesterol: 170 mg