Best Shrimp Grill Fry Recipes

SHRIMP 'GRILL-FRY'

Shrimp 'Grill-Fry' image

Cook with the best of both worlds - grilling and stir-frying! You'll enjoy taking a bite of our Shrimp 'Grill-Fry,' with the taste of bell peppers, snap peas and other delicious flavors. This shrimp grill is sure to become a new household favorite!

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

1/2 cup each coarsely chopped red and yellow peppers
1/2 cup sliced red onions
1/4 cup KRAFT Classic CATALINA Dressing, divided
1 lb. uncooked deveined peeled large shrimp
1 Tbsp. lite soy sauce
1 tsp. grated fresh ginger
1-1/2 cups sugar snap peas, trimmed

Steps:

Heat grill pan on grill grate on high heat.
Combine peppers, onions and 2 Tbsp. dressing. Combine shrimp, soy sauce, ginger and remaining dressing in separate bowl.
Spoon pepper mixture onto hot grill pan; cook and stir 2 min. Add shrimp; cook and stir 2 min.
Add peas; cook and stir 2 to 4 min. or until shrimp turn pink and peas are crisp-tender.

Nutrition Facts : Calories 200, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 220 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

SHRIMP STIR-FRY

Shrimp Stir-Fry image

Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons cornstarch
1 ¾ cups Swanson® Chicken Stock
1 tablespoon soy sauce
½ teaspoon sesame oil
2 tablespoons vegetable oil
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
4 cups cut-up fresh vegetables (see Note)
½ teaspoon ground ginger
⅛ teaspoon garlic powder
4 cups hot cooked regular long-grain white rice

Steps:

Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g

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