Best 5 Shrimp With Vegetables Recipes
Embark on a culinary journey with our tantalizing collection of shrimp with vegetable recipes, a symphony of flavors that will delight your palate. From the zesty and aromatic Shrimp Stir-Fry with Snow Peas and Red Peppers to the comforting and creamy Shrimp and Broccoli in Garlic Sauce, each dish offers a unique taste experience. For a lighter option, try the refreshing Shrimp and Avocado Salad with Lime-Cilantro Dressing, a perfect balance of tangy and savory flavors. If you're craving something with a kick, the Spicy Szechuan Shrimp with Green Beans will surely satisfy your taste buds. And for a classic with a twist, indulge in the elegant Shrimp Scampi with Cherry Tomatoes and Basil, a delightful combination of sweet and savory.
Check out the recipes below so you can choose the best recipe for yourself!
EASY SHRIMP VEGETABLE STIR FRY
Sweet caramelized shrimp and veggies served over a fluffy bed of brown rice makes for an easy and crowd pleasing meal!
Provided by SaraJ
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
- Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
- Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
- Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.
Nutrition Facts : Calories 317 calories, Carbohydrate 43 g, Cholesterol 172.6 mg, Fat 6.3 g, Fiber 3.3 g, Protein 23.8 g, SaturatedFat 0.9 g, Sodium 1135.1 mg, Sugar 14.2 g
SHRIMP WITH VEGETABLES
Colorful sweet pepper, zucchini and yellow summer squash team up with tender shrimp in this delightful main dish. "If you clean the shrimp and slice the vegetables the night before, it makes a quick weeknight meal," notes Beth Woodard of Jamestown, North Carolina. "It's my husband's favorite stir-fry."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.
Nutrition Facts : Calories 302 calories, Fat 10g fat (1g saturated fat), Cholesterol 259mg cholesterol, Sodium 862mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges
SHRIMP AND VEGETABLE SHEET PAN DINNER
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
- Roast in the preheated oven until vegetables are softened, about 15 minutes.
- While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
- Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 6.3 g, Cholesterol 172.6 mg, Fat 11.3 g, Fiber 1.7 g, Protein 20.1 g, SaturatedFat 1.7 g, Sodium 243.5 mg, Sugar 3.3 g
SHRIMP WITH VEGETABLES STIR-FRY
For a delicious one skillet meal, try this recipe. It is so easy and is so healthy with the yummy veggies and shrimp.-Cathy Dawe, Kent, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
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 355 calories, Fat 9g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 770mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
SHRIMP AND VEGETABLES
This super-easy supper solution turns to quick-cooking shrimp, frozen mixed vegetables, and prepared stir-fry sauce for time-saving flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 7
Steps:
- Cook rice in 2 cups water as directed on package.
- Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add shrimp; cook and stir 4 to 6 minutes or until shrimp turn pink. Remove shrimp from wok; place on plate and cover to keep warm.
- Add remaining tablespoon oil to wok. Add vegetables; cook and stir 2 minutes. Add 2 tablespoons water; cover and cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
- Add stir-fry sauce and return shrimp to wok; cook and stir 1 to 2 minutes or until sauce has thickened. Serve over rice.
Nutrition Facts : Calories 430, Carbohydrate 62 g, Cholesterol 160 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 2940 mg, Sugar 8 g
Tips:
- Use fresh, high-quality shrimp. Look for shrimp that are firm and have a slight briny smell. Avoid shrimp that are slimy or have a strong fishy odor.
- Devein the shrimp before cooking. This will remove the digestive tract, which can be gritty and unpleasant to eat. To devein shrimp, simply use a sharp knife to make a shallow incision along the back of the shrimp, then use your fingers to pull out the vein.
- Cook the shrimp until they are just opaque. Overcooked shrimp will be tough and chewy. To check for doneness, insert a toothpick into the thickest part of the shrimp. If the toothpick comes out clean, the shrimp is cooked.
- Season the shrimp with simple, fresh ingredients. Salt, pepper, garlic, and lemon are all great options. You can also add other herbs and spices to taste.
- Serve the shrimp with a variety of vegetables. This will make a colorful and healthy meal. Some good options include broccoli, carrots, bell peppers, and snap peas.
Conclusion:
Shrimp with vegetables is a quick, easy, and healthy meal that can be enjoyed by people of all ages. By following the tips above, you can make sure that your shrimp with vegetables is delicious and perfectly cooked. So next time you're looking for a healthy and flavorful meal, give shrimp with vegetables a try!
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