Quick Stir-fry Recipe

Vegetable and Shrimp Stir-Fry

   Easy vegetable and shrimp stir fry recipe. No problem varying the type of vegetables you use either and sliced thin works just as well as Julienne.

Shrimp and vegetables with noodlesCredit: google images

Stir fry shrimp over noodles


Shrimp and mixed vegetablesCredit: google images

Another variation


1/3-cup Italian salad dressing
1-tablespoon soy sauce
1/2-teaspoon fresh ground ginger
1-medium-sized carrot, Julienne
3/4-cup fresh small snow peas
1-small zucchini, Julienne
1-small red onion, halved and thinly sliced
1/2-cup sliced fresh mushrooms
1/4-medium sweet yellow pepper, Julienne
1/4-medium sweet red pepper, Julienne

1/4-medium sweet green pepper, Julienne

1-pound uncooked medium shrimp, peeled and deveined
3-cups hot cooked rice or noodles

Step 1...In a small bowl, combine the salad dressing, soy sauce and ginger. Set aside 2 tablespoons of mixture to use later.

Step 2..Julienne the carrot, zucchini, yellow, green, and red peppers, slice the mushrooms and wash remove the veins from the shrimp.

Cut up vegetablesCredit: google images

Cut the vegetables


Clean  shrimpCredit: google images

Clean the remove vein from the shrimp and wash

Step 3...In a large skillet or wok, cook and stir carrots in salad dressing mixture over medium heat for 3 or 4 minutes. Stir in the rest of the vegetables. Cook and stir for about 5 more minutes or until just tender crisp. Remove vegetables with a slotted spoon and keep warm. Start the rice or noodles to cooking.

Vegetables in wokCredit: google images

Cook vegetables in the wok

Step 4...Add the shrimp and 2 tablespoons reserved dressing to the pan. Cook and stir over medium heat until the shrimp turn pink. (Shrimp should be cooked only until they turn pink, 3 to 5 minutes at most).

Shrimp in wokCredit: google images

Cook the shrimp

Step 5...Add the vegetables back to the pan and heat through.

Serve over beds of hot cooked rice or noodles

Makes about 4 servings