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Monday, October 17 2011
Shrimp and vegetables are stir-fried to perfection in this five-ingredient, 15-minute main dish. You'd never guess this popular entree is a low-calorie and low-fat dish.


Total Time: 15 mins
Servings: Makes 4 servings.

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1 12-ounce package frozen peeled, deveined shrimp 1/3 cup bottled stir-fry sauce 1/4 cup pineapple-orange, orange, or apple juice Nonstick cooking spray 3 cups assorted fresh stir-fry vegetables (from produce department)
Directions
1 Thaw shrimp. Rinse shrimp; pat dry with paper towels. Set aside. In a small bowl combine stir-fry sauce and juice; set aside.
2 Coat an unheated nonstick wok or large skillet with nonstick cooking spray. (Add oil during cooking, if necessary.) Preheat wok over medium-high heat. Add vegetables; stir-fry for 3 to 5 minutes or until crisp-tender. Remove vegetables from wok. Add shrimp; stir-fry for 2 to 3 minutes or until shrimp are opaque. Push shrimp to side of wok.
3 Add sauce mixture to wok. Return vegetables to wok. Toss gently to coat. Cook and stir about 1 minute more or until heated through. Makes 4 servings.

Nutrition Facts
Calories 119, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 131 mg, Sodium 666 mg, Carbohydrate 11 g, Fiber 2 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 05:06 pm   |  Permalink   |  0 Comments  |  Email
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