Asian

Vegetable and Shrimp Stir-Fry is for Dinner.

Vegetable and Shrimp Stir-Fry takes 15 minutes to prepare.

Vegetable and Shrimp Stir-Fry takes 18 minutes to cook.

Vegetable and Shrimp Stir-Fry makes 4 servings.

The ingredients for Vegetable and Shrimp Stir-Fry are:

1 tbsp olive oil
1 lb large shrimp
1 tbsp chopped garlic
1 - 12 oz bag of Broccoli and Cauliflower mix
2 cups Sugar Snap Peas (in pods)
7 Asparagus Spears cut into lengths
1 medium sized Zucchini cut into strips
4 to 5 baby Portabello mushrooms cut into medium sized pieces
2 tbsp Dehydrated Chopped Onion (or use fresh according to taste)
1/2 tsp dried Rosemary
1/4 c Lite Soy Sauce
Dash Tabasco
Dash White Pepper
Dash Black Pepper

Here is how you make Vegetable and Shrimp Stir-Fry:

Heat oil over medium high heat in pan tilting to coat. Cook shrimp until done (about 3 to 5 minutes). Remove Shrimp. Add all vegetables, dehydrated chopped onion, garlic, and rosemary. Stir contantly. Cook until vegetables are tender crisp (about 6 to 10 minutes). Add soy sauce and remaining seasonings. Stir to coat. Cook for 1 minute, stirring to coat. Add the shrimp back in and heat thoroughly (about a minute).Serve over prepared brown rice. Serving Size: Makes four 2 cup servings with 6 to 7 shrimp each serving.Number of Servings: 4Recipe submitted by SparkPeople user SOWEN8.

The nutritional information for Vegetable and Shrimp Stir-Fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 245.4

• Total Fat: 5.9 g
• Cholesterol: 172.3 mg
• Sodium: 789.3 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 6.3 g
• Protein: 30.4 g

Vegetable and Shrimp Stir-Fry is Asian cuisine.

The dietary needs meet for Vegetable and Shrimp Stir-Fry is Low Fat