Vegetable and Shrimp Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp olive oil1 lb large shrimp1 tbsp chopped garlic1 - 12 oz bag of Broccoli and Cauliflower mix2 cups Sugar Snap Peas (in pods)7 Asparagus Spears cut into lengths1 medium sized Zucchini cut into strips4 to 5 baby Portabello mushrooms cut into medium sized pieces2 tbsp Dehydrated Chopped Onion (or use fresh according to taste)1/2 tsp dried Rosemary1/4 c Lite Soy SauceDash TabascoDash White PepperDash Black Pepper
Heat oil over medium high heat in pan tilting to coat. Cook shrimp until done (about 3 to 5 minutes). Remove Shrimp. Add all vegetables, dehydrated chopped onion, garlic, and rosemary. Stir contantly. Cook until vegetables are tender crisp (about 6 to 10 minutes). Add soy sauce and remaining seasonings. Stir to coat. Cook for 1 minute, stirring to coat. Add the shrimp back in and heat thoroughly (about a minute).
Serve over prepared brown rice.
Serving Size: Makes four 2 cup servings with 6 to 7 shrimp each serving.
Number of Servings: 4
Recipe submitted by SparkPeople user SOWEN8.
Serve over prepared brown rice.
Serving Size: Makes four 2 cup servings with 6 to 7 shrimp each serving.
Number of Servings: 4
Recipe submitted by SparkPeople user SOWEN8.
Nutritional Info Amount Per Serving
- Calories: 245.4
- Total Fat: 5.9 g
- Cholesterol: 172.3 mg
- Sodium: 789.3 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 6.3 g
- Protein: 30.4 g
Member Reviews