1/1 Photo of Shrimp Stir-Fry
Perfect Pixie's Note:
I addapted this out of a children's cookbook. Everyone loved it so much that I have to make it once a week now, lol. You can just serve it with boil in the bag rice which is what the original recipe suggests.
My Private Note
Units: US | Metric
- 500 g large shrimp, peeled and deveined (i used allready cooked shrimp)
- 3 tablespoons soy sauce
- 1 garlic clove, finely chopped
- 2 tablespoons vegetable oil
- 1 small red bell pepper, coarsely chopped (capsicum)
- 1 small onion, coarsely chopped
- 16 snow peas, ends trimmed and rinsed (mangetouts)
- 2 tablespoons water
- 1 pinch pepper
- 2 (200 g) straight to wok rice (unsure about size but i used 2 packets, can just have this on boiled or steamed rice)
- 1combine shrimp, 2tbsp of the soy sauce and the garlic - stir with a wooden spoon until evenly coated and set aside for ten minutes.
- 2add vegetable oil to wok / large frypan and set over a medium-high heat.
- 3when oil is hot add red pepper and onion.
- 4cook stirring constantly until the pepper is slightly softened , about 3 minutes.
- 5at this point i added my straight to wok rice an heated through, if you are not doing this skip to the next step.
- 6add the snow peas and shrimp mixture.
- 7continue stirring and turning until shrimp turn pink and are cooked through ( i used allreay cooked shrimp) and the snow peas are tender but still crisp about 3 minutes more.
- 8remove from heat and add remaining tbsp of soy sauce, water and the pepper.
- 9serve imediately (on a bed of rice if you have not used straight to wok rice).
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Nutritional Facts for Shrimp Stir-Fry
Serving Size: 1 (397 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 878.5
- Calories from Fat 83
- Total Fat 9.3 g
- Saturated Fat 1.3 g
- Cholesterol 157.5 mg
- Sodium 1465.9 mg
- Total Carbohydrate 160.6 g
- Dietary Fiber 3.9 g
- Sugars 2.3 g
- Protein 32.1 g