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6 servings, 1 cup each
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Substitute 1 lb. boneless skinless chicken breasts, cut into bite size pieces, for the shrimp.
Who needs takeout when you can prepare this delicious main dish at home? And as a bonus, the carrots are rich in vitamin A and the broccoli provides an excellent source of vitamin C.
* 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.
I changed to not have the vegetables opting instead for a nice fresh Linguini pasta, with roasted Asparagus spears & red peppers on side.
This was a wonderful way to prepare the Shrimp and made a quick and tasty dinner.
David2, Hendersonville, NC
I realize I only gave this 4 stars earlier, but I've made it again and it was great! I did too many substitutions last time. It's perfect the way it is! :)
Very good overall. I did make changes - I used bell peppers, water chestnuts and celery for my veggies, but the spices really give the shrimp a wonderful flavor. I also added a little soy sauce while preparing. It was a more watery sauce than I was expecting, but that could have been from my vegetable choice. I also used Chinese noodles instead of rice. Everyone loved it, and I would make it again.