Prep time
10 MIN
Total time
40 MIN
Using Campbell’s® Pho Broth to cook the rice gives this shrimp-lovers’ stir fry an exciting Vietnamese-inspired twist.



  1. In saucepan with a fitted lid, heat 1 tbsp of butter and fry rice for 1 minute and coat, add 3 cups of broth. Bring to boil and reduce heat to simmer. Cover and cook for 15 minutes, or until all the liquid has been absorbed. Fluff with fork and set side.
  2. Pat shrimp dry and lightly season with salt and pepper. Heat 2 tbsp of butter with 1 tbsp of oil in a large skillet over medium-high heat. Add shrimp in a single layer, cook for 2 minutes and flip, cook until shrimp is no longer transparent, about 2 minutes longer. Remove and set aside covered.
  3. In a small bowl, whisk together the remaining broth, soy sauce, sesame oil, brown sugar, rice vinegar, ginger, garlic and cornstarch.
  4. Add the red pepper and carrots to the skillet and sauté for 30 seconds then pour the sauce over the vegetables. Let sauce thicken for about 3 minutes, stirring often. Add the shrimp back in and fresh basil. Serve over rice with a wedge of lime.

Recipe Made With

CAMPBELL’S® Ready To Use Pho Broth

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