Shrimp Vegetable Stir-Fry

By Caitie

Ingredients

• 1/3 cup fat-free Italian dressing
• 1 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon ground ginger
• 1 medium carrot, julienned
• 3/4 cup fresh snow peas
• 1 small zucchini, julienned
• 1 small red onion, halved and thinly sliced
• 1/2 cup sliced fresh mushrooms
• 1/2 medium sweet yellow pepper, julienned
• 1/2 medium sweet red pepper, julienned
• 1 pound uncooked medium shrimp, peeled and deveined
• 3 cups hot cooked rice

Details

Servings 4
Adapted from allrecipes.com

Preparation

Step 1

Directions

In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm.

Add shrimp and reserved dressing mixture to the pan. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve over rice.