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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 283.4
  • Total Fat: 6.7 g
  • Cholesterol: 331.5 mg
  • Sodium: 790.5 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 41.5 g

View full nutritional breakdown of Shrimp Stir-Fry calories by ingredient
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Shrimp Stir-Fry

Submitted by: PINKPOLISH25

Introduction

From the South Beach Diet Quick and Easy Cookbook!

Ginger and garlic, plus a vibrant mixture of veggies and shrimp give this stir-fry big flavor and color. Make sure you have all the veggies prepared before you start to cook. Once you're ready, this dish cooks up in less than 10 minutes. If you can find cut packaged stir-fry veggies at the supermarket, your prep time will be even less!

(If you're using frozen shrimp, make sure to defrost!)
From the South Beach Diet Quick and Easy Cookbook!

Ginger and garlic, plus a vibrant mixture of veggies and shrimp give this stir-fry big flavor and color. Make sure you have all the veggies prepared before you start to cook. Once you're ready, this dish cooks up in less than 10 minutes. If you can find cut packaged stir-fry veggies at the supermarket, your prep time will be even less!

(If you're using frozen shrimp, make sure to defrost!)

Number of Servings: 4

Ingredients

    4 teaspoons canola oil, divided
    2 tablespoons plus 1.5 teaspoons low-sodium soy sauce
    3 garlic cloves
    1.5 lbs medium peeled and deveined fresh or thawed frozen shrimp
    2 tablespoons minced fresh ginger
    8 oz white mushrooms, quartered
    4 scallions, cut into 1-inch pieces
    1 large bell pepper, any color, cut into thin strips
    8 oz snow peas, strings removed
    1/4 tsp red pepper flakes

Directions

Whisk together 2 tsp of the oil, 1.5 tsp of the soy sauce, and garlic in a large bowl; add shrimp and toss to coat.

Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, 2 minutes. Transfer to a plate.

Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds.

Add mushrooms, scallions, bell pepper, snow peas, and red pepper flakes and cook until vegetables are crisp-tender, about 4 minutes.

Stir in shrimp and remaining soy sauce and toss to combine. Serve hot.

Makes 4 (2-cup) servings

Number of Servings: 4

Recipe submitted by SparkPeople user PINKPOLISH25.






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