Name: Ginger-Chutney Shrimp Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut or canola oil; 1 pound uncooked medium shrimp, peeled and deveined, tails removed; 1 tablespoon minced fresh gingerroot; 3 cups frozen pepper and onion stir-fry blend, thawed; 3/4 cup mango chutney; 2 tablespoons water; 3/4 teaspoon salt; Hot cooked rice, optional

I made this recipe a lot when I was juggling college, work and a growing family. It tastes like you spent a lot of time making it, yet only takes minutes to pull together. —Sally Sibthorpe, Shelby Township, Michigan

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Ginger-Chutney Shrimp Stir-Fry

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Yield: 4 servings

Prep: 10 min

Cook: 15 min

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Ingredients

2 tablespoons peanut or canola oil
1 pound uncooked medium shrimp, peeled and deveined, tails removed
1 tablespoon minced fresh gingerroot
3 cups frozen pepper and onion stir-fry blend, thawed
3/4 cup mango chutney
2 tablespoons water
3/4 teaspoon salt
Hot cooked rice, optional

Text Ingredients

Directions

In a large skillet, heat oil over medium-high heat. Add shrimp and ginger; stir-fry until shrimp turn pink, 4-5 minutes. Stir in remaining ingredients; cook until vegetables are crisp-tender, stirring occasionally. If desired, serve with rice.

Nutrition Facts

1 cup (calculated without rice): 356 calories, 8g fat (1g saturated fat), 138mg cholesterol, 1102mg sodium, 47g carbohydrate (30g sugars, 1g fiber), 19g protein.

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