Shrimp and Vegies

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 191.2
  • Total Fat: 2.2 g
  • Cholesterol: 240.0 mg
  • Sodium: 1,341.6 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 3.3 g
  • Protein: 28.5 g

View full nutritional breakdown of Shrimp and Vegies calories by ingredient


Introduction

This tastes like a dish made in a Chinese restaurant. It makes a little juice for some soup but unless you add more broth you won't get much soup divvying it up for 3. This tastes like a dish made in a Chinese restaurant. It makes a little juice for some soup but unless you add more broth you won't get much soup divvying it up for 3.
Number of Servings: 3

Ingredients

    50 Grams- Kale
    75 Grams- Red Cabbage
    200 Grams -Fresh Napa/Nappa Cabbage
    1/2 Cup Snow Peas
    200 Grams - Zucchini
    55 Grams - Yellow Onion
    12 OZ Bag - Large Cooked Frozen Shrimp 31-40
    1 Packet - Badia Sazon Tropical
    1 Cup - Chicken Broth(College Inn Fat-Free/Low Sodium)

Directions

Cut up all veggies. Put chicken broth into a pot with a tight fitting lid. Turn on high, add in veggies and cook veggies to just a little tender, run shrimp under warm tap water to defrost and add into veggies at this point and put lid back on and cook another few minutes depending on how cooked you want your veggies.

Serving Size: Makes 3 nice servings

Number of Servings: 3

Recipe submitted by SparkPeople user LOSINGDREA.