I made this recipe a lot when I was juggling college, work and a growing family. It tastes like you spent a lot of time making it, yet takes less than half an hour to toss together.
—Sally Sibthorpe, Shelby Township, MI
Takes: 25 min. • Makes: 4 servings
2 Tbsp. peanut or canola oil
1 lb. uncooked medium shrimp, peeled and deveined, tails removed
1 Tbsp. minced fresh gingerroot
3 cups frozen pepper and onion stir-fry blend, thawed
3/4 cup mango chutney
2 Tbsp. water
3/4 tsp. salt
Hot cooked rice, optional
In a large skillet, heat oil over medium-high heat. Add shrimp and ginger; stir-fry until shrimp turn pink, 4-5 minutes. Stir in the remaining ingredients; cook until the vegetables are crisp-tender, stirring occasionally. If desired, serve with rice.
1 cup: 356 cal., 8g fat (1g sat. fat), 138mg chol., 1102mg sod., 47g carb. (30g sugars, 1g fiber), 19g pro.