Thursday, December 6, 2012

Shimp Sweet and Sour Stir Fry

We are trying to incorporate more lean proteins in our diet and my boys love shrimp, so this was dinner for the day!

Shrimp Sweet and Sour Stir Fry

  • 1 bag medium (41-60 piece) frozen shrimp because that is what I had on hand, definitely use fresh if you have it, thawed
  • Cooked Rice (Or cook while you are preparing)
  • 1 zucchini, cut in half and sliced
  • 1 summer squash, cut in half and sliced
  • 1/2 onion, peeled, cut in half and sliced
  • 1/2-1 green or red pepper, seeded and sliced
  • 3 or 4 mushrooms, I remove the stems and slice
  • 1 large carrot, peeled and sliced
  • ginger
  • garlic
  • salt and pepper
  • lemon juice
  • 1 recipe Thai Sweet and Sour Sauce
Prepare the vegetables and the sauce.  Bring a wok to heat drizzle with a little oil add onion and peppers, garlic and ginger and stir for a few minutes.  Add the remaining vegetables salt and pepper to taste and stir fry until the vegetables until crisp tender.  Remove to a serving dish.  

Add a little more oil to the wok add the shrimp. Season with a little salt and pepper and drizzle with lemon juice.  They are already cooked so you just need to heat them up it should only take about 3 minutes or so.  You can add the sauce to the shrimp now to glaze really quick before removing to a bowl or serve on the side.

Plate with rice, the vegetables and shrimp drizzled with the sauce all over.

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