Shrimp Stir-fry
- Number of Servings: 4
Ingredients
1-10oz bag of frozen stir-fry vegetables1 cup frozen, cooked, small shrimp peeled with tail-off1/2 cup stir-fry sauce1/2 cup sugar-free apricot preserves2 cups instant brown rice
To begin, start the rice as directed on the box.
Then, in a 10-inch skillet, over medium-high heat, cook the shrimp until they are thawed out and pink (about 5 minutes). Remove them from the skillet and place them in a bowl to the side.
Pour in the bag of frozen vegetables and cook uncovered for about 12 minutes (or until no longer frozen).
Put shrimp back into skillet and stir with vegetables.
Add the stir-fry sauce and the apricot preserves and stir until all shrimp and vegetables are coated.
Let cook for an additional 3-5 minutes until the apricot preserves are heated to a liquid.
Stir again before serving.
Serve stir-fry over brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user ELLIEMUM.
Then, in a 10-inch skillet, over medium-high heat, cook the shrimp until they are thawed out and pink (about 5 minutes). Remove them from the skillet and place them in a bowl to the side.
Pour in the bag of frozen vegetables and cook uncovered for about 12 minutes (or until no longer frozen).
Put shrimp back into skillet and stir with vegetables.
Add the stir-fry sauce and the apricot preserves and stir until all shrimp and vegetables are coated.
Let cook for an additional 3-5 minutes until the apricot preserves are heated to a liquid.
Stir again before serving.
Serve stir-fry over brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user ELLIEMUM.
Nutritional Info Amount Per Serving
- Calories: 289.0
- Total Fat: 2.5 g
- Cholesterol: 110.5 mg
- Sodium: 680.3 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 3.8 g
- Protein: 17.2 g
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