Shrimp & Vegetable Stir-Fry

Shrimp & Vegetable Stir-Fry
Makes 4 servings
  • 1 large green pepper, seeded and chopped
  • 1 large onion, thinly sliced
  • 1 pound shrimp, shelled and deveined
  • 1/2 cup prepared stir-fry sauce
  • 2 large red peppers, seeded and chopped
  • 3 Tbsp. Pompeian Grapeseed Oil
  • 4 cups cooked white rice
  • 6 scallions, trimmed and cut into 2-inch pieces

1. Combine 3 tablespoons stir-fry sauce with shrimp in a small bowl.

2. Heat Pompeian Grapeseed Oil in a large nonstick skillet over medium-high heat. Add shrimp and marinade to pan and cook for 5 minutes. Remove from pan using a slotted spoon.

3. Add peppers and onion to skillet and cook, stirring often for about 6 minutes or until softened. Stir in remaining stir-fry sauce. Stir in shrimp and scallions and cook another 2 minutes or until warmed through. Serve immediately with rice.

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