Shrimp & Vegetable Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* 1 lb large shrimp, peeled and deveined* 1/8 tsp cayenne pepper (or more to taste)* 2 tsp canola oil, divided* 1 medium onion, finely chopped* 1 medium zucchini, cut into strips* 1/2 red bell pepper, seeded, inner ribs removed, cut into strips* 1/2 cup shredded carrot* 3 cloves garlic, minced* 1/2 cup white wine* 1 tbsp lemon juice* 2 cups cooked brown rice
Makes 4 servings
Toss shrimp with cayenne pepper and set aside. Heat 1 teaspoon oil in a large skillet and saute onions, carrot, zucchini, and bell pepper for six minutes (until tender) over medium high heat. Turn heat down and add minced garlic, stirring constantly so garlic doesn't burn. Remove peppers and garlic from pan, wipe pan out with paper towel.
Return pan to medium high heat, add remaining tsp of oil. Add shrimp and cook approximately 3 minutes, stirring frequently. Add wine, lemon juice, peppers, and garlic and cook for 2 to 3 minutes. Season with hot sauce; serve portion over 1/2 cup cooked brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user JANINEWHITE.
Toss shrimp with cayenne pepper and set aside. Heat 1 teaspoon oil in a large skillet and saute onions, carrot, zucchini, and bell pepper for six minutes (until tender) over medium high heat. Turn heat down and add minced garlic, stirring constantly so garlic doesn't burn. Remove peppers and garlic from pan, wipe pan out with paper towel.
Return pan to medium high heat, add remaining tsp of oil. Add shrimp and cook approximately 3 minutes, stirring frequently. Add wine, lemon juice, peppers, and garlic and cook for 2 to 3 minutes. Season with hot sauce; serve portion over 1/2 cup cooked brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user JANINEWHITE.
Nutritional Info Amount Per Serving
- Calories: 293.3
- Total Fat: 5.2 g
- Cholesterol: 172.3 mg
- Sodium: 186.0 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 3.0 g
- Protein: 26.4 g
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