Shrimp Stir-Fry over Rice
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 365.7
- Total Fat: 8.3 g
- Cholesterol: 221.0 mg
- Sodium: 639.0 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 1.4 g
- Protein: 28.0 g
View full nutritional breakdown of Shrimp Stir-Fry over Rice calories by ingredient
Number of Servings: 8
Ingredients
-
2 lbs Cooked Shrimp (from frozen)
1/4 cup Oyster Flavored Sauce
2 cups FreshBroccoli (chopped)*
1 cup Fresh Sugar Snap Peas*
1/2 cup Carrot Strips*
4 tbs Light Olive Oil
Onion Powder (to taste)
Ground Ginger (to taste)
2 cups Jasmine Rice (uncooked)
*I like to use my local grocery stores pre made fresh stir-fry veggie packs. Saves on prep time.
Directions
In a med sauce pan, cook rice per directions on bag.
In a large frying pan or wok, add 2 tbs olive oil, shrimp and ginger and onion powder (to taste). Cook high until almost done. Remove from pan and drain any water.
In same pan add 2 more tbs olive oil, all veggies and ginger and onion powder (to taste). Cook on high until almost to desired tendernes.
Add shrimp back to pan and add oyster sauce. Cook on high until sauce is cooked through.
*Rice makes eight 3/4 servings when prepared.
Enjoy. :)
Number of Servings: 8
Recipe submitted by SparkPeople user LFICK1.
In a large frying pan or wok, add 2 tbs olive oil, shrimp and ginger and onion powder (to taste). Cook high until almost done. Remove from pan and drain any water.
In same pan add 2 more tbs olive oil, all veggies and ginger and onion powder (to taste). Cook on high until almost to desired tendernes.
Add shrimp back to pan and add oyster sauce. Cook on high until sauce is cooked through.
*Rice makes eight 3/4 servings when prepared.
Enjoy. :)
Number of Servings: 8
Recipe submitted by SparkPeople user LFICK1.