Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
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 only takes minutes to pull together.
Sally Sibthorpe Shelby Township, Michigan
Ginger-Chutney Shrimp Stir-Fry Recipe
Ginger-Chutney Shrimp Stir-Fry
2 Tbsp. peanut 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
¾ cup mango chutney
2 Tbsp. water
¾ tsp. salt
In a large skillet, heat oil over medium-high heat. Add shrimp and ginger; stir-fry 4-5 minutes or until shrimp turn pink. Stir in remaining ingredients; cook until vegetables are tender, stirring occasionally. 4 servings
(Recipe for Ginger-Chutney Shrimp Stir-Fry was in www.tasteofhome.com, 2015)
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