Spanish Shrimp Stir-Fry

The potatoes in this nicely spiced dinner recipe lets you stretch 12 ounces of shrimp into four hearty servings. Keep the ingredients on hand in your freezer and cupboard, and youll find yourself calling on the easy recipe again and again.

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  • Makes: 4 servings
  • Serving Size: 3/4 cup stir-fry + 1 cup rice
  • Start to Finish: 35 mins

Spanish Shrimp Stir-Fry

Directions

  1. Thaw shrimp if frozen. Rinse shrimp and pat dry with paper towels; set aside.
  2. In a wok or large heavy skillet heat oil over medium-high heat. Add potatoes; stir to coat with the oil. Cook for 3 to 4 minutes or until brown. Add broth; cover and cook for 8 to 10 minutes or until potatoes are tender.
  3. Add shrimp to potatoes. Cook and stir for 3 to 4 minutes more or until shrimp are opaque. Add olives and paprika; heat through. Stir in salsa; heat through. Serve immediately over hot cooked rice or couscous.

From the Test Kitchen

Smart Swap

Try chicken for the shrimp.

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Nutrition Facts (Spanish Shrimp Stir-Fry)

  • Per serving:
  • 429 kcal ,
  • 11 g fat
  • (1 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 138 mg chol. ,
  • 744 mg sodium ,
  • 58 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 23 g pro.
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