Shrimp Stir Fry (South Beach Diet Phase 1)
- 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
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.
Number of Servings: 4
Recipe submitted by SparkPeople user KDOUG81.
Nutritional Info 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
Member Reviews