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Asian Shrimp Stir Fry Recipe
Bright, fresh, crisp-tender vegetables sautéed with succulent and delicious shrimp. The whole stir fry is seasoned with Asian inspired soy sauce and sweet chili sauce. Simple, healthy and delicious.
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Prep Time
Prep Time
10
minutes
mins
Cook Time
Cook Time
15
minutes
mins
Total Time
Total Time
25
minutes
mins
Servings
Servings
4
servings
Calories
Calories
210
kcal
Ingredients
1x
2x
3x
½
cup
low sodium vegetable broth
2
Tbsp
sweet chili sauce
2
Tbsp
low sodium soy sauce
2
tsp
cornstarch
1
tsp
sesame oil
3
Tbsp
olive oil
-
(divided)
1
Tbsp
minced garlic
1
tsp
fresh ginger
-
(minced)
1
lb
jumbo shrimp
-
(peeled and deveined)
2
cups
broccoli florets
½
cup
shredded carrots
1
cup
sugar snap peas
Instructions
Whisk together the broth, sweet chili sauce, soy sauce and cornstarch. Set aside.
Heat 2 Tbsp olive oil in a large pan or wok over medium low.
Saute the garlic and ginger for 2 minutes.
Add the shrimp and cook until the shrimp is cooked through, about 3-5 minutes.
Season to taste with salt and pepper, then remove from the pan and set aside.
Heat the remaining oil in the pan.
Cook the broccoli, carrots and snap peas for 3-4 minutes, or until the vegetables are tender.
Add the sauce and cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Return the shrimp to the pan and cook until the shrimp is hot.
Serve hot.
Notes
The entire recipe makes 4 servings
The serving size is about 1 cup
Nutrition
Calories:
210
kcal
(11%)
Carbohydrates:
12.1
g
(4%)
Protein:
22.7
g
(45%)
Fat:
8.5
g
(13%)
Saturated Fat:
1.2
g
(8%)
Cholesterol:
233
mg
(78%)
Sodium:
1751
mg
(76%)
Potassium:
250
mg
(7%)
Fiber:
2.1
g
(9%)
Sugar:
7.4
g
(8%)
Calcium:
120
mg
(12%)
Iron:
1.8
mg
(10%)
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