![close up view of Shrimp Stir Fry with pasta, peppers, herbs, and snow peas on a plate](https://cdn.statically.io/img/www.allrecipes.com/thmb/FEEtTkPT0si-EqwH0rlglr06Fns=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8998923-shrimp-stir-fry-Fever-Matt-4x3-1-77b9f1b64a634442a2f094e17d6704ad.jpg)
Ingredients
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1 cup chicken stock
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1 tablespoon reduced-sodium soy sauce
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1 tablespoon cornstarch
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1 tablespoon minced garlic
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salt and ground black pepper to taste
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3 tablespoons sesame oil
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1 (16 ounce) package frozen stir-fry vegetables
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20 uncooked medium shrimp, peeled and deveined
Directions
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Mix chicken stock, soy sauce, cornstarch, and garlic in a bowl; season with salt and pepper.
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Heat sesame oil in a large skillet over medium-high heat until oil shimmers; cook and stir vegetables in hot oil until softened, about 4 minutes. Add shrimp; cook and stir until shrimp begin to turn pink, about 3 minutes.
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Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more.
Nutrition Facts (per serving)
169 | Calories |
11g | Fat |
12g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 169 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 2g | 8% |
Cholesterol 46mg | 15% |
Sodium 636mg | 28% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 2g | 9% |
Total Sugars 3g | |
Protein 8g | 16% |
Vitamin C 20mg | 22% |
Calcium 68mg | 5% |
Iron 2mg | 12% |
Potassium 336mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.