Ginger-Chutney Shrimp Stir-Fry

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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)