Shrimp & Vegetable Stir Fry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 196.4
  • Total Fat: 3.1 g
  • Cholesterol: 147.3 mg
  • Sodium: 2,593.9 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 18.4 g

View full nutritional breakdown of Shrimp & Vegetable Stir Fry calories by ingredient
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Number of Servings: 6


    1 c. Summer Squash
    1 c. Zucchini
    1 c. Carrots (chopped)
    1 c. Onion
    1 - 8oz. can Bamboo Shoots (drained)
    1 - 15oz. can Stir Fry Corn (drained)
    1 - 8oz. can Water Chestnuts
    1 lb. Shrimp
    1 TBSP. Salt
    1 TBSP. Black Pepper
    1 TBSP Garlic Powder
    3/4 c. House of Tsang Classic Stir Fry Sauce


I use an electric skillet coated with cooking spray and heated to 350 degrees. Begin by adding 1 cup of onions and cook until they begin to look clear. Next add 1 cup Summer Squash, 1 cup Zucchini, and 1 cup of Carrots. When these vegetables start to get tender, add 1 can of Water Chestnuts, 1 can of Stir Fry Corn, 1 can of Bamboo Shoots, 1 pound of Shrimp, and 1 tablespoon each of salt, pepper and garlic powder. When these are heated through, pour in 3/4 cup of House of Tsang Classic Stir Fry Sauce and stir into the vegetable and shrimp mix. Let simmer for 2 minutes then serve.
This will make 6 servings.
* I serve over steamed brown rice.

Number of Servings: 6

Recipe submitted by SparkPeople user MOMMYTECH.

TAGS:  Fish |

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