Broccoli Shrimp Stir Fry - From Frozen Veggies

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Broccoli Shrimp Stir Fry - From Frozen Veggies

4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 309.4

Total Fat: 14.0 g
Cholesterol: 150.0 mg
Sodium: 625.2 mg
Total Carbs: 19.4 g
Dietary Fiber: 6.8 g
Protein: 21.1 g

View full nutritional breakdown of Broccoli Shrimp Stir Fry - From Frozen Veggies calories by ingredient

Introduction

This is a modification of the recipe by WVEXTEX. Using bagged veggies instead of cutting fresh. This is a modification of the recipe by WVEXTEX. Using bagged veggies instead of cutting fresh.

Minutes to Prepare: 5

Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 Pound Shrimp - I used 2 bags of the Contessa frozen shrimp from Publix. These are already deveined and tail off. (Thawed)

3 bags Steamfresh Frozen Vegetables - I used the one with Broccoli, Carrots, Water Chestnuts, and Sugar Snap Peas. (Thawed)

2 TBS Olive Oil

1 4 oz can of mushroom pieces and stems

4 TBS Soy Sauce - I used low sodium

1/2 tsp Ground Ginger

1/2 tsp Garlic Powder

Tips

I like this because there is basically no prep work. Open a bag and cook. Really easy and healthy on a busy night.

Directions

In a large skillet stir-fry Shrimp & Vegetables in Olive Oil. About three minutes - you may need to extend this time if your veggies are not completely thawed.

Add mushrooms and other ingredients and cook for 2 more minutes.

We eat this as is, but you can also serve rice on the side. This is not included in the nutritional information on this recipe.

Serving Size: 4 - this goes quick and my house and since it is mostly vegetables I don't care that the serving sizes are large.