Broccoli Shrimp Stir Fry - From Frozen Veggies

Broccoli Shrimp Stir Fry - From Frozen Veggies

4.5 of 5 (2)
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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
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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.
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.

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Member Ratings For This Recipe


  • Very Good
    tasty - 11/5/18

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  • Looks good. - 11/1/17

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  • Incredible!
    I love the recipe. I used the wal-mart brand stir fry vegetables. I also didn't realize that the shrimp I picked up was cooked, I put in after the mushrooms. I think it turned out well. - 1/28/17

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