Vegetable and Shrimp Stir-Fry

Vegetable and Shrimp Stir-Fry
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 245.4
  • Total Fat: 5.9 g
  • Cholesterol: 172.3 mg
  • Sodium: 789.3 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 6.3 g
  • Protein: 30.4 g

View full nutritional breakdown of Vegetable and Shrimp Stir-Fry calories by ingredient
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Introduction

Something quick and easy I came up with. Hope you like it. Ingredients can be changed to suit your tastes. Something quick and easy I came up with. Hope you like it. Ingredients can be changed to suit your tastes.
Number of Servings: 4

Ingredients

    1 tbsp olive oil
    1 lb large shrimp
    1 tbsp chopped garlic
    1 - 12 oz bag of Broccoli and Cauliflower mix
    2 cups Sugar Snap Peas (in pods)
    7 Asparagus Spears cut into lengths
    1 medium sized Zucchini cut into strips
    4 to 5 baby Portabello mushrooms cut into medium sized pieces
    2 tbsp Dehydrated Chopped Onion (or use fresh according to taste)
    1/2 tsp dried Rosemary
    1/4 c Lite Soy Sauce
    Dash Tabasco
    Dash White Pepper
    Dash Black Pepper

Tips

I have made this with Cabbage as well. You can also add Sesame Seeds or Cashews if you desire to give it a nutty flavor.


Directions

Heat oil over medium high heat in pan tilting to coat. Cook shrimp until done (about 3 to 5 minutes). Remove Shrimp. Add all vegetables, dehydrated chopped onion, garlic, and rosemary. Stir contantly. Cook until vegetables are tender crisp (about 6 to 10 minutes). Add soy sauce and remaining seasonings. Stir to coat. Cook for 1 minute, stirring to coat. Add the shrimp back in and heat thoroughly (about a minute).

Serve over prepared brown rice.

Serving Size: Makes four 2 cup servings with 6 to 7 shrimp each serving.

Number of Servings: 4

Recipe submitted by SparkPeople user SOWEN8.

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