Shrimp and Veggie Stir-Fry with Quinoa

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 416.7
  • Total Fat: 11.3 g
  • Cholesterol: 331.5 mg
  • Sodium: 418.6 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 4.4 g
  • Protein: 45.1 g

View full nutritional breakdown of Shrimp and Veggie Stir-Fry with Quinoa calories by ingredient
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Introduction

Phase 3 - The Fast Metabolism Diet Phase 3 - The Fast Metabolism Diet
Number of Servings: 4

Ingredients

    2 tbsp. olive oil
    1/2 c. chopped onion
    1 tbsp. chopped garlic
    1 medium yellow squash, chopped
    2-8oz containers of fresh mushrooms
    1 tbsp. chopped fresh cilantro
    sea salt to taste
    red pepper flakes to taste
    2 heads of bok choy, bottoms only
    24 oz cooked shrimp
    2 c. cooked quinoa or wild rice

Tips

The original recipe called for asparagus and brussel sprouts. But my husband wouldn't eat those so substituted with mushrooms and squash. He loved it!


Directions

Heat oil in large nonstick pan. Stir-fry onion until sofe over medium heat. Add garlic and sauté for 1 minute. Add bok choy and cook until tender. Add remaining veggies and cook until soft. Add shrimp until warm. Serve over 1/2 c. quinoa or wild rice.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user MINDBATTLE.

TAGS:  Fish | Dinner | Fish Dinner |

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