Shrimp Stir-fry

4.3 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 289.0
  • Total Fat: 2.5 g
  • Cholesterol: 110.5 mg
  • Sodium: 680.3 mg
  • Total Carbs: 49.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 17.2 g

View full nutritional breakdown of Shrimp Stir-fry calories by ingredient
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This is a great twist to the usual stir-fry and always a big hit! This is a great twist to the usual stir-fry and always a big hit!
Number of Servings: 4


    1-10oz bag of frozen stir-fry vegetables
    1 cup frozen, cooked, small shrimp peeled with tail-off
    1/2 cup stir-fry sauce
    1/2 cup sugar-free apricot preserves
    2 cups instant brown rice


To begin, start the rice as directed on the box.
Then, in a 10-inch skillet, over medium-high heat, cook the shrimp until they are thawed out and pink (about 5 minutes). Remove them from the skillet and place them in a bowl to the side.
Pour in the bag of frozen vegetables and cook uncovered for about 12 minutes (or until no longer frozen).
Put shrimp back into skillet and stir with vegetables.
Add the stir-fry sauce and the apricot preserves and stir until all shrimp and vegetables are coated.
Let cook for an additional 3-5 minutes until the apricot preserves are heated to a liquid.
Stir again before serving.
Serve stir-fry over brown rice.

Number of Servings: 4

Recipe submitted by SparkPeople user ELLIEMUM.

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Member Ratings For This Recipe

  • Very easy to make and good too. - 8/21/17

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  • Very Good
    Quick and easy and sooo tasty! I always keep the ingredients in the freezer for an unexpected meal. - 5/14/17

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  • Incredible!
    Love this shrimp stir fry recipe! It's easy and delicious! - 5/13/17

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  • Incredible!
    very easy to prepare! - 5/13/11

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  • Incredible!
    Looks delicious! My husband loves sweet and sour shrimp, so I'm sure this will be a hit! Thanks for sharing. - 3/18/10

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  • Incredible!
    it was great. Instead of frozen veggies, I used fresh red, green peppers and onions. I made my own stirfry sauce using soy, crushed ginger and fresh garlic. - 2/15/08

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  • i am planning on making this soon ...though i may do 1/2 brown rice and 1/2 white...ease myself and my daughters into the brown rice.
    thanks for the wonderful sounding recipe !
    - 1/19/08

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  • Good
    Easy. Like the flavoring that the apricot preserves adds to the taste. - 10/25/07

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  • Good
    I was good. The apricot gave it a little sweetness. - 3/17/07

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