How to make Shrimp Stir-Fry in Less than 15 minutes!

Lauren Wax

I've been making stir-fry since college and it's definitely gotten much better over the years. Every time I cook it, I tend to do something a little different whether its adding in a new veggie or using cauliflower rice vs brown rice. There are no rules when it comes to stir-fry! Hope you guys enjoy this is easy 10-15 minute recipe. I eat it atleast once a week!

https://img.particlenews.com/image.php?url=0nh7Pf_0YHt6zHx00

Ingredients:

  • 2 Pounds of Shrimp (frozen, uncooked, leftover shrimp cocktail)
  • 1 Package of Mushrooms
  • 1/4 White Onion
  • 1 Zucchini
  • 1 Can of Water Chestnuts
  • Bag of frozen Asian Medley Veggies
  • Bag of frozen cauliflower rice
  • Soy sauce
  • Pam or Olive Oil
  • *Serving Size: 4

Shrimp:

  • If shrimp is frozen or uncooked, spray Pam or Olive oil and then sauté it in a sauce pan for abou​t 7-10 minutes.
  • For this recipe we used leftover shrimp cocktail so the shrimp is not needed until the end of the recipe.
  • You can add a little soy sauce in the pan now for extra flavor or at the end.

Veggies:

  • Chop zucchini, onions and mushrooms.
  • Before cooking the veggies, spray Pam or olive oil in a sauce pan (separate from the shrimp).
  • First add the frozen asian veggie mix and let cook on high heat for 5 minutes.
  • Then add raw veggies and water chestnuts. Cook for about 3 minutes and then add the cauliflower rice. Cook for another 5 minutes. Drain into the sink if it gets watery from the frozen veggies.
  • Lightly sprinkle in soy sauce (amount is up to you!).
  • Then mix in the shrimp and cook for two more minutes. 
  • Plate and enjoy!

Comments / 0

Published by

Hi! I am Lauren, food lover, travel enthusiast and beauty junkie. I created @eats.and.the.city so I can share my love for the restaurant industry and have found a new love for cooking and creating recipes during quarantine.

New York City, NY
204 followers

More from Lauren Wax

A Wickedly good Restaurant Opens in the West Village

You do what self-taught chef and restaurateur, Zod Arifai did. With plans to open his newest restaurant, Wicked Jane, on April 7th, he was put in a tough position. He clearly could not open the restaurant in the way that he had originally planned and had to be creative when it came to his opening strategy. Lucky for New Yorkers, Chef Zod decided to open Wicked Jane despite the difficult road ahead. Wicked Jane is located in Greenwich Village, an area usually bustling with foot-traffic. In “normal” times, it’s the perfect place for a new restaurant to open, some might argue, but because of the pandemic, the streets are pretty quiet, at least by New York standards. Despite these setbacks, Chef Zod was able to open a beautiful restaurant with delicious food. Those brave enough to venture out to the village, will be captivated by the new addition to the neighborhood. Whether it’s the deep purple and blue velvety chairs, the checkered tile floor or the sheer aromas from the kitchen, your curiosity will strike, as you make your way into the outdoor patio for some cocktails and delicious food. Wicked Jane serves a menu of Modern American small plates. From the fresh heirloom tomato salad with peaches to lightly cooked salmon with ginger, grapes and daikon, the aromas and flavors are unmatched. The tables are wood with fresh carnations on each, bringing the ambiance of fine dining outdoors. Here's what we got!

Read full story

Comments / 0