Shrimp Stir-Fry - Kraft Recipes Top
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Shrimp Stir-Fry

Prep Time
Total Time

4 servings, 2 cups each

Angel hair pasta and frozen shrimp cook quickly (and frozen veggies cut down on chopping!)—making this Shrimp Stir-Fry as quick to make as it is delicious.

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What You Need

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Make It

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  • 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.

Special Equipment Needed

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.


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


  • 4 servings, 2 cups each

Healthy Living

Diet Exchange

  • 3 Starch
  • 2 Vegetable
  • 3 Meat (VL)
  • 2 Fat

Nutrition Bonus

Shrimp is a tasty alternative to beef or chicken in this simple low fat meal.

Nutritional Information

Serving Size 4 servings, 2 cups each
Calories 480
Total fat 9g
Saturated fat 1.5g
Cholesterol 220mg
Sodium 560mg
Carbohydrate 62g
Dietary fiber 4g
Sugars 11g
Protein 34g
% Daily Value
Vitamin A 30 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 35 %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 The hubby loved this. 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.
Date published: 2007-11-19
Rated 5 out of 5 by from i made this with a twist. 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.
Date published: 2009-07-26
Rated 5 out of 5 by from Excellent! 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.
Date published: 2008-06-19
Rated 3 out of 5 by from Recipe was pretty good. 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.
Date published: 2008-01-24
Rated 5 out of 5 by from My parents loved it! 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!
Date published: 2008-11-17
Rated 5 out of 5 by from This was a simple yet great meal. 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.
Date published: 2007-11-17
Rated 3 out of 5 by from This was a good meal, i will make it again i added hot sauce to make it a bit spicy and i used... 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.
Date published: 2007-11-10
Rated 4 out of 5 by from A big hit with my parents and the kids. A big hit with my parents and the kids. Tolerable to a pregnant stomach. Used rice instead of noodles.
Date published: 2008-06-22
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