Shrimp Stir-fry

With a little bit of pre-planning, this recipe can be ready in under 10 minutes.

Kelli Shallal

Stir-fries are one of the quickest meals you can whip up. Purchasing bagged and pre-cut vegetables also helps cut down on any measuring and prep time. The prepared peanut vinaigrette may add some sugar, but you can cut back on that by making your own several days in advance instead of opting for store-bought. Also, don’t forget to defrost the shrimp in the refrigerator the night before or the morning before you leave for work.

Nutrition (per serving)

Calories: 500; total fat: 12g; saturated fat: 1g; protein: 42g; carbohydrates: 57g; sugar: 25g; fiber: 13g; cholesterol: 227mg; sodium: 685mg

Recipe and photo by Kelli Shallal, M.P.H., R.D., C.P.T., of Hungry Hobby.

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Prep time

2 min.

Cook time

8 min.

  • 1 (24-oz) bag of green beans
  • 1 (8-oz) bag of shredded carrots
  • 1 (9-oz) bag of snow peas
  • 1/2 large onion, sliced
  • 1/2 jar (6 fl oz) of peanut vinaigrette (I like Trader Joe’s)
  • 1 lb defrosted shrimp

Heat a large wok or skillet over medium heat.

Add all ingredients except the shrimp, and cook until vegetables are tender.

Add shrimp, and cook until heated through.