It's easy to make this savory stir-fry right in your own kitchen, and you'll see that its taste is brighter and fresher than its take-out counterparts.
cost per recipe: $13.41
Prepare the rice according to the package directions. While the rice is cooking, prep your remaining ingredients. Season the shrimp as desired. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook until cooked through, stirring occasionally. Remove the shrimp from the skillet.
Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger, garlic and crushed red pepper, if desired, and cook until the vegetables are tender-crisp, stirring occasionally.
Stir the cornstarch, broth, soy sauce and sesame oil, if desired, in a small bowl until the mixture is smooth. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot. Serve the shrimp mixture over the rice. Drizzle the shrimp mixture with the lime juice just before serving.
Good recipe, but agree with another reviewer, the corn starch mix is too goopy! I was hoping for a more satiny sauce to enhance the dish, instead got a pale, pasty sauce. I would make it again, but without the sauce.
Such an easy, quick dinner and was very tasty!
What a very tasty and delicious recipe. I added a few things to it, but stuck to the gameplan. I added broccoli, green onions, mushrooms, and 2 tbls of brown sugar. Served it over brown rice, scumptious.
There's something about the cornstarch that makes this too sticky. I've tried making it a couple of times and it came out the same both times. The cornstarch takes away from the fresh flavor of the shrimp and veggies.
It was delicious and very easy to make. I used scallops instead of shrimp, and served it over linquine. My family loved it!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.