Change up your stir fry with the addition of sweet and spicy mango chutney. A bag of frozen mixed veggies for stir fry makes meal prep a snap.
Ginger-Chutney Shrimp Stir Fry
2 tablespoons canola oil
1 pound uncooked medium shrimp, peeled and deveined, tails removed
1 tablespoon minced gingerroot
3 cups frozen pepper and onion stir-fry blend, thawed
3/4 cup mango chutney
2 tablespoons water
Chopped cilantro, to garnish
Hot cooked rice, to serve
1. In a large skillet, heat oil over medium-high heat. Add shrimp and ginger. Stir-fry 5 minutes or until shrimp turn pink.
2. Stir in remaining ingredients. Cook until vegetables are crisp-tender, stirring occasionally. Garnish with cilantro and serve with rice.
Recipe from Simple & Delicious Magazine
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