Shrimp and vegetables are stir-fried to perfection in this five-ingredient, 15-minute main dish. You’d never guess this popular entree is a low-calorie and low-fat dish.
1 12-ounce packagefrozen peeled, deveined shrimp
1/3 cupbottled stir-fry sauce
1/4 cuppineapple-orange, orange, or apple juice
Nonstick cooking spray
3 cupsassorted fresh stir-fry vegetables (from produce department)
1. Thaw shrimp. Rinse shrimp; pat dry with paper towels. Set aside. In a small bowl combine stir-fry sauce and juice; set aside.
2. Coat an unheated nonstick wok or large skillet with nonstick cooking spray. (Add oil during cooking, if necessary.) Preheat wok over medium-high heat. Add vegetables; stir-fry for 3 to 5 minutes or until crisp-tender. Remove vegetables from wok. Add shrimp; stir-fry for 2 to 3 minutes or until shrimp are opaque. Push shrimp to side of wok.
3. Add sauce mixture to wok. Return vegetables to wok. Toss gently to coat. Cook and stir about 1 minute more or until heated through. Makes 4 servings.