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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 263.9
  • Total Fat: 7.8 g
  • Cholesterol: 258.4 mg
  • Sodium: 783.9 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 38.2 g

View full nutritional breakdown of Shrimp Stir Fry (South Beach Diet Phase 1) calories by ingredient
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Shrimp Stir Fry (South Beach Diet Phase 1)

Submitted by: KDOUG81

Introduction

Fresh ginger and garlic, plus a vibrant mixture of vegetables and tender shrimp (packed with heart-healthy omega-3s), give this stir-fry big flavor and color. (Phase 1 South Beach Diet) (makes four 2 cup servings)
280 calories
8 g fat (1 g sat)
13 g carbohydate
38 g protein
2 g dietary fiber
600 mg sodium

Fresh ginger and garlic, plus a vibrant mixture of vegetables and tender shrimp (packed with heart-healthy omega-3s), give this stir-fry big flavor and color. (Phase 1 South Beach Diet) (makes four 2 cup servings)
280 calories
8 g fat (1 g sat)
13 g carbohydate
38 g protein
2 g dietary fiber
600 mg sodium


Number of Servings: 4

Ingredients

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

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Directions

Whisk together 2 teaspoons of the oil, 1 1/2 teaspoons 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.


Number of Servings: 4

Recipe submitted by SparkPeople user KDOUG81.






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