Shrimp Stir-Fry

shrimp-stir-fry Quentin Bacon


  • 2 teaspoons dark sesame oil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 4 cups frozen stir-fry vegetables, thawed
  • 3 ounces (about 14 medium) frozen precooked shrimp, thawed
  • 1 1/2 cups cooked brown rice
  • 2 tablespoons sliced almonds
  • 1 scallion, chopped


1. Heat oil in a large nonstick skillet over medium heat. Add soy sauce, honey, ginger, and garlic; cook 1 minute.

2. Add vegetables, shrimp, and rice; cook 8 minutes.

3. Remove from heat. Top with almonds and scallions.

  • Prep Time:
  • Cook Time:

  • This super-easy shrimp stir-fry comes together quickly and is a great way to use up leftover rice. 
  • Yield: Makes 2 servings

Nutritional Information

Calories per serving: 410
Fat per serving: 9g
Saturated fat per serving: 1.5g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 3.5g
Protein per serving: 17g
Carbohydrate per serving: 61g
Fiber per serving: 6g
Cholesterol per serving: 65mg
Sodium per serving: 710mg
Rs per serving: 2.6g

Good to Know

To save time, make the Resistant Starch-rich brown rice for this dish ahead of time, batch-cooking it for the week ahead. Alternatively, you can use a precooked pouch or frozen brown rice.