30-Minute Shrimp Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
* 2 ounces peeled and deveined medium shrimp* 1 cup broccoli florets * 1/2 cup snow peas * 1/2 cup matchstick-cut carrots * 1/2 cup whole shiitake mushrooms * 2 teaspoons low-sodium soy sauce * 1 teaspoon canola oil * 1 tablespoon lime juice * 2 teaspoons crushed fresh ginger * 1 teaspoon cornstarch * 1 teaspoon minced garlic * 1 teaspoon toasted sesame oil * 2 tablespoons water * pinch of coarsely ground sea salt * pinch of freshly ground black pepper
1. Season the shrimp to taste with salt and pepper. Heat the canola oil in a large heavy skillet over high heat. The pan should be as hot as possible. Place the shrimp in the pan and sear for 45 to 60 seconds. Remove and set aside.
2. In a large bowl, blend the lime juice, ginger, cornstarch, garlic, and sesame oil until the cornstarch is dissolved. Mix in the broccoli, peas, carrots, and mushrooms, tossing to lightly coat. In the same pan used for the shrimp, cook the vegetables for 2 minutes, stirring constantly. Stir in the soy sauce and water. Cook for about 10 minutes, or until the vegetables are crisp-tender.
3. Place the vegetables on a plate and top with the shrimp.
Number of Servings: 1
Recipe submitted by SparkPeople user JASSGRAMMA.
2. In a large bowl, blend the lime juice, ginger, cornstarch, garlic, and sesame oil until the cornstarch is dissolved. Mix in the broccoli, peas, carrots, and mushrooms, tossing to lightly coat. In the same pan used for the shrimp, cook the vegetables for 2 minutes, stirring constantly. Stir in the soy sauce and water. Cook for about 10 minutes, or until the vegetables are crisp-tender.
3. Place the vegetables on a plate and top with the shrimp.
Number of Servings: 1
Recipe submitted by SparkPeople user JASSGRAMMA.
Nutritional Info Amount Per Serving
- Calories: 316.1
- Total Fat: 11.6 g
- Cholesterol: 172.3 mg
- Sodium: 736.9 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 6.1 g
- Protein: 29.5 g
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