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Categories:Viewed: 28 - Published at: 4 years ago
Ingredients
- 2 Tablespoons Canola Oil, Divided
- 1 cup Chopped Sweet Peppers
- 3 Medium Carrots, Sliced
- 1 Small Onion, Chopped
- 3 cloves Garlic, Minced
- 1/2 teaspoons Red Pepper Flakes
- 1 pound Raw Shrimp, Peeled And Deveined
- 1 package (9 Oz. Size) McCormick Stir Fry Skillet Sauce
- Salt And Pepper, to taste
Method
- Heat half of the oil in a large skillet or wok over medium heat.
- Add peppers, carrots, and onion to the pan.
- Cook, stirring occasionally, until tender, about 4 minutes.
- Add the garlic and red pepper flakes to the pan.
- Cook, stirring often, for an additional minute.
- Transfer the veggies to a bowl.
- Set aside.
- Add the remaining half of the canola oil to the pan.
- Allow the oil to get hot and add the shrimp.
- Cook, stirring occasionally, until the shrimp is no longer translucent, about 5 minutes.
- Add the veggies back to the pan with the shrimp and stir to combine.
- Turn the heat down to medium-low and add the stir-fry sauce.
- Continue to cook until the sauce is bubbly, about 2 minutes.
- Add salt and pepper to taste.
- Serve over rice.
