Asian Shrimp Stir-Fry - Kraft Recipes Top
Comida Kraft
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Asian Shrimp Stir-Fry

Prep Time
Total Time

4 servings

Cook our Asian Shrimp Stir-Fry in just half an hour. This Asian Shrimp Stir-Fry is full of vegetables and pasta tossed in a fantastic stir-fry sauce.

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Make It

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  • Mix first 4 ingredients until blended; set aside for later use. Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add shrimp; stir-fry 2 min. Add vegetables; stir-fry 2 min. or until shrimp turn pink and vegetables are crisp-tender. Remove from heat.
  • Drain pasta. Add to shrimp mixture along with the dressing mixture; mix lightly. Sprinkle with nuts.

Special Equipment Needed

Creative Leftovers

Cool, then refrigerate any leftovers. Serve the next day as a chilled salad.

For a Milder Version

Reduce crushed red pepper to 1/4 tsp.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 430
Total fat 14g
Saturated fat 2.5g
Cholesterol 160mg
Sodium 1300mg
Carbohydrate 47g
Dietary fiber 5g
Sugars 9g
Protein 29g
% Daily Value
Vitamin A 60 %DV
Vitamin C 20 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was delicious! This was delicious! I only used 1 tblsp of peanut butter and added a little more dressing and soy sauce. I also added a thinly sliced onion. The sauce was so good! Next time I'll make more angel hair and a little more sauce to cover it. My husband ate 3 plates full!
Date published: 2014-03-26
Rated 5 out of 5 by from Much better than expected! I was a little leery about this combo of vegetables in a warm pasta dish. But it turned out great! Tons of flavor without a ton of ingredients in the sauce. I might sub out some of the veggies next time but it was really good as is.
Date published: 2016-12-07
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