Asian

Shrimp Vegetable stir fry is for Dinner.

Shrimp Vegetable stir fry takes 20 minutes to prepare.

Shrimp Vegetable stir fry takes 10 minutes to cook.

Shrimp Vegetable stir fry makes 4 servings.

The ingredients for Shrimp Vegetable stir fry are:

20 Raw Shrimp
1 cup julienned zucchini strips
1 cup Julienned Carrot Strips
1 cup sweet red peppers cut into strips
1 cup onion cut into strips
For Sauce
3 TBSP Soy Soy (lite)
2 TSPS Splenda Brown Sugar Blend
4 TBSP Balsamic Vinegar
Tabasco sauce or other hot sauce to taste (can be ommitted)
Spices of your choice

Here is how you make Shrimp Vegetable stir fry:

Cut Zucchini, carrots, onion & pepper into strips (to save time you can buy them already cut) Set aside.Saute Shrimp in hot wok or frying pan spritzed with cooking spray until they are pink (But not completely done). Remove from heat.In same wok or pan add all vegetables and saute until done (add seasoning of your choice. I added garlic powder, pepper & cumin)When Veggies are just about done add shrimp to wok and cook until done.Combine soy sauce, splenda brown sugar blend, balsamic vinegar & splash of tobasco (Hot sauce can be omitted but I like mine spicy) mix until sugar is dissolved. Add to Wok and stir to evenly distribute.Can be served over rice or noodles. I used a pack of shirataki Tofu noodles. 40 calories for the entire pack, but time consuming to prepare. Makes about 4 1 cup servings. I had enough for 3 & lunch the next day.Number of Servings: 4Recipe submitted by SparkPeople user KIKI_973.

The nutritional information for Shrimp Vegetable stir fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 95.0

• Total Fat: 0.8 g
• Cholesterol: 45.6 mg
• Sodium: 757.2 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 2.7 g
• Protein: 8.1 g

Shrimp Vegetable stir fry is Asian cuisine.