SHRIMP VEGETABLE STIR-FRY

Shrimp Vegetable Stir-Fry image

"My family loves seafood, and this colorful, fresh-tasting stir-fry doesn't take long to prepare," notes field editor Cathy Dawe of Kent, Ohio.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

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Ingredients

1/3 cup reduced-fat Italian salad dressing
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1 medium carrot, julienned
3/4 cup fresh snow peas
1 small zucchini, julienned
1 small red onion, halved and thinly sliced
1/2 cup sliced fresh mushrooms
1/2 medium sweet yellow pepper, julieneed
1/2 medium sweet red pepper, julienned
1 pound uncooked medium shrimp, peeled and deveined
3 cups hot cooked rice

Steps:

In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm., In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice.

Nutrition Facts : Calories 299 calories, Fat 4g fat (1g saturated fat), Cholesterol 174mg cholesterol, Sodium 487mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges