Stir-Fry Shrimp with Vegetables

139 Reviews
97% would make this recipe again

The ideal last-minute fixer, using main ingredients that you can keep in the freezer... just in case!

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Preparation : 5 min Cooking : 12 min
270 calories/serving

Ingredients

32 shrimp, medium-large, quick-peel 320 g
500 g frozen vegetable mix
2 cloves garlic, pressed
1 onions, finely chopped 200 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1 dried chili peppers, minced 0.4 g
1/4 cup canola oil 65 mL
2 tbsp soy sauce 30 mL
1 tbsp gingerroot, grated 14 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

You will need a wok or frying pan.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

Sauté the shrimp:

Heat half of the canola oil in a pan over medium heat and gently cook the garlic and onion 3 min, until translucent, taking care not let them burn. Add the shrimp, still frozen, and cook until they turn opaque, about 3 min. Add the lemon juice and chili pepper, then season with salt and pepper to taste.

Sauté the vegetables:

Heat the rest of the oil in a frying pan or wok. Stir-fry the frozen vegetables 4-5 min, until translucent but still crunchy. Add the soy sauce and grated ginger.

Combine:

Transfer the cooked shrimp into the wok. Cook all together 1-2 min over medium heat while stirring. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

270

Fat

12 g

18 %

Saturated 1.1 g
+ Trans 0.2 g

7 %

Cholesterol

140 mg

Sodium

300 mg

13 %

Carbohydrate

23 g

8 %

Fibre

6 g

23 %

Sugars

2 g

Net Carbs

17 g

Protein

20 g

Vitamin A

69 %

Vitamin C

36 %

Calcium

7 %

Iron

26 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Free  :
Added Sugar
Excellent source of  :
Iron, Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin E
Good source of  :
Fibre, Folacin, Magnesium, Manganese, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin C, Vitamin K, Zinc
Source of  :
Calcium, Copper, Omega-3, Omega-6, Pantothenic Acid, Vitamin B2
Low  :
Saturated Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 3 ½
Meat and Alternatives 2
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

139 Reviews (132 with rating only) 97% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
september 17, 2008 | I would make this recipe again

Very good recipe. The whole family loved it! One can even replace the shrimp with chicken.

Useful 7
Anonyme
october 20, 2021 | I would make this recipe again

Delicious and simple!

Useful 1
january 03, 2011 | I would make this recipe again

Very good recipe, we eat this often! I use bottled lemon juice and instead of dicing a whole onion, we slice half an onion in strips. The only recommendation I have is replacing frozen veg with fresh. If you watch the produce stands and only choose veg on sale, it's actually cheaper to use fresh and it tastes way better. Frozen veggies always end up soggy, and there is nothing worse than soggy stir fry!

Useful 1

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