Shrimp Stirfry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 173.9
- Total Fat: 4.5 g
- Cholesterol: 138.3 mg
- Sodium: 529.3 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 3.9 g
- Protein: 18.3 g
View full nutritional breakdown of Shrimp Stirfry calories by ingredient
Introduction
A pretty simple dish that is yummy. After eating it this time, I would maybe add a little more Teriyaki sauce to add some more flavor. A pretty simple dish that is yummy. After eating it this time, I would maybe add a little more Teriyaki sauce to add some more flavor.Number of Servings: 4
Ingredients
-
10 oz Shrimp
1 large Zucchini sliced
1 med Summer Squash sliced
1 C broccoli chopped to bite size pieces
Handful of baby carrots cut in half
4 Med mushrooms sliced
2 T Teriyaki sauce
1 clove of minced garlic
4 t Brown Sugar
1 T Olive Oil
Directions
Detail shrimp and mix with garlic, 2 t of Brown Sugar and 1 T of Teriyali sauce. Set aside.
Steam broccoli and carrots in pot and cook until they are just becoming tender.
While that is steaming, put shrimp on a George Forman Grill. (I find this to be the best way because then the shrimp don't boil, they have a slight crisp from the sauce.
Also put remainder of brown sugar, olive oil and Teriyaki into a wok(you can also use a deep skillet-I just think the wok works best). Once that starts to bubble a bit, add zucchini and squash, mix so that they are coated with the sauce. Then add mushrooms.
Once shrimp is cooked add that to the wok as well as the broccoli and carrots.
Cover and let simmer until veggies are to your liking(I like mine with just barely a crunch)
I served mine over whole wheat pasta, but I'm sure it would be great over rice as well.
Hope you enjoy!
The photo I have attached 1/4 of the recipe. I'm not positive what the actual "size" is.
Number of Servings: 4
Recipe submitted by SparkPeople user EPHSTOP43.
Steam broccoli and carrots in pot and cook until they are just becoming tender.
While that is steaming, put shrimp on a George Forman Grill. (I find this to be the best way because then the shrimp don't boil, they have a slight crisp from the sauce.
Also put remainder of brown sugar, olive oil and Teriyaki into a wok(you can also use a deep skillet-I just think the wok works best). Once that starts to bubble a bit, add zucchini and squash, mix so that they are coated with the sauce. Then add mushrooms.
Once shrimp is cooked add that to the wok as well as the broccoli and carrots.
Cover and let simmer until veggies are to your liking(I like mine with just barely a crunch)
I served mine over whole wheat pasta, but I'm sure it would be great over rice as well.
Hope you enjoy!
The photo I have attached 1/4 of the recipe. I'm not positive what the actual "size" is.
Number of Servings: 4
Recipe submitted by SparkPeople user EPHSTOP43.