Shrimp and Dumpling Stir-Fry

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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

3 tablespoons vegetable oil

1 13-ounce package frozen vegetable dumplings

1 18-ounce bag mixed fresh stir-fry vegetables, large pieces halved (about 6 cups)

1 pound medium shrimp, peeled and deveined

1 tablespoon finely chopped peeled ginger

2 cloves garlic, thinly sliced

1/3 cup sweet Thai chili sauce

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

2 scallions, sliced

Directions

  1. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings in a single layer. Cook until browned, 2 to 3 minutes per side. Add 1/4 cup water to the skillet. Cook, stirring occasionally, until evaporated, about 1 minute; transfer the dumplings to a bowl.
  2. Heat 1 tablespoon vegetable oil in the skillet. Add the vegetables and cook, stirring occasionally, until crisp-tender and lightly browned, 8 to 10 minutes; transfer to the bowl with the dumplings.
  3. Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the shrimp, ginger and garlic. Cook, stirring occasionally, until the shrimp are just cooked through, about 2 minutes. Return the dumplings and vegetables to the skillet and stir to combine. Add the chili sauce and soy sauce; cook, stirring gently, until glazed, about 1 minute. Remove from the heat and stir in the rice vinegar and half of the scallions. Top with the remaining scallions.