Main dishes

Shrimp Stir-Fry

photo by:kraft

Ginger and hoisin add authentic Asian flavor to this takeout fake-out. Toss shrimp with veggies and angel hair pasta for a meal that can fit in your smart eating plan.

time

prep:

5 min

total:

26 min

servings

total:

4 servings, 2 cups each

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What You Need

oz. (1/2 of 1-lb. pkg.) angel hair pasta, uncooked

lb. frozen peeled and deveined uncooked shrimp

tsp. cornstarch

cups frozen mixed vegetables

tsp. oil

Tbsp. freshly grated gingerroot

1/4

cup KRAFT Zesty Italian Dressing

Tbsp. hoisin sauce

Make It

COOK pasta as directed on package. Toss shrimp with cornstarch in large bowl; let stand 10 min. Place vegetables in strainer; rinse under hot water 30 sec. or until vegetables are thawed. Drain.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add shrimp and ginger; stir-fry 8 min. or until shrimp turn pink. Add vegetables, dressing and hoisin sauce; cook 2 min. or until heated through, stirring frequently.

DRAIN pasta; place in large serving bowl. Add shrimp mixture; mix lightly.

Kraft Kitchens Tips

Variation Sesame Orange Shrimp Stir-Fry

Substitute 1/4 cup KRAFT Asian Toasted Sesame Dressing and 2 Tbsp. orange juice for the KRAFT Zesty Italian Dressing and hoisin sauce.

Substitute

Fresh gingerroot gives a special flavor boost to this stir-fry, but if gingerroot is unavailable, you can use 1 tsp. ground ginger instead.

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ponijean

posted:2/9/2011

This was very good. If you are going to use frozen vegetables, get good ones. I liked it alot.

tweety2180

posted:2/28/2010

Simple and delicious!

rachel2468

posted:7/26/2009

i made this with a twist. i used sweet and sour mix with the cornstarch and i paired it with white rice. wonderful. i think i got my ring based on this meal. he loved it and now its my signature dish for pot luck and a super quick lunch.

preludepixie

posted:3/27/2009

My parents loved it! I think everyone went back for seconds! I didn't try any myself cause I wasn't hungry, but everyone else thought it was amazing!

smcarney1

posted:6/21/2008

A big hit with my parents and the kids. Tolerable to a pregnant stomach. Used rice instead of noodles.

boobaby

posted:6/19/2008

Excellent! I used the Hoison Sauce and Italian Dressing. I also used Vermicilli Noodles. I doubled the sauce and used Chicken. Everyone of my picky eaters loved this dinner.

tcpl

posted:1/24/2008

Recipe was pretty good. I used orange juice, light asian toasted sesame dressing and ground ginger. Probably needed to use the fresh ginger to get a better flavor.

a cook

posted:11/18/2007

The hubby loved this. Used 4 cups fresh vegies. Added one clove minced garlic and 1/4 cup fine chopped onions. Prepared shrimp as instructed, but cooked for 3 minutes, removed from pan and sat aside, cooked vegies. Used narrow noodles. Topped noodles with vegies, topped vegies with shrimp.

rachelbrown

posted:11/17/2007

This was a simple yet great meal. I substituted garlic for the ginger. My kids loved it, even the one who doesn't care for pasta.

sharmab

posted:11/9/2007

This was a good meal, i will make it again i added hot sauce to make it a bit spicy and i used linguini instead.