How to make Shrimp Stir-Fry in Less than 15 minutes!
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.
Ingredients:
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2 Pounds of Shrimp (frozen, uncooked, leftover shrimp cocktail)
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1 Package of Mushrooms
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1/4 White Onion
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1 Zucchini
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1 Can of Water Chestnuts
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Bag of frozen Asian Medley Veggies
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Bag of frozen cauliflower rice
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Soy sauce
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Pam or Olive Oil
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*Serving Size: 4
Shrimp:
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If shrimp is frozen or uncooked, spray Pam or Olive oil and then sauté it in a sauce pan for about 7-10 minutes.
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For this recipe we used leftover shrimp cocktail so the shrimp is not needed until the end of the recipe.
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You can add a little soy sauce in the pan now for extra flavor or at the end.
Veggies:
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Chop zucchini, onions and mushrooms.
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Before cooking the veggies, spray Pam or olive oil in a sauce pan (separate from the shrimp).
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First add the frozen asian veggie mix and let cook on high heat for 5 minutes.
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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.
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Lightly sprinkle in soy sauce (amount is up to you!).
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Then mix in the shrimp and cook for two more minutes.
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Plate and enjoy!
