Stir-Fry Shrimp with Vegetables

9 Reviews
100% would make this recipe again

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Ingredients

??? shrimp, medium-large, quick-peel ???
??? frozen vegetable mix ???
??? garlic, pressed ???
??? onions, finely chopped ???
??? lemon juice, freshly squeezed ???
??? dried chili peppers, minced ???
??? canola oil ???
??? wheat-free soy sauce ???
??? gingerroot, grated ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

You will need a wok or frying pan.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

Sauté the shrimp:

Heat half of the canola oil in a pan over medium heat and gently cook the garlic and onion 3 min, until translucent, taking care not let them burn. Add the shrimp, still frozen, and cook until they turn opaque, about 3 min. Add the lemon juice and chili pepper, then season with salt and pepper to taste.

Sauté the vegetables:

Heat the rest of the oil in a frying pan or wok. Stir-fry the frozen vegetables 4-5 min, until translucent but still crunchy. Add the soy sauce and grated ginger.

Combine:

Transfer the cooked shrimp into the wok. Cook all together 1-2 min over medium heat while stirring. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

270

Fat

12 g

18 %

Saturated 1.1 g
+ Trans 0.2 g

7 %

Cholesterol

140 mg

Sodium

300 mg

12 %

Carbohydrate

23 g

8 %

Fibre

6 g

23 %

Sugars

2 g

Net Carbs

17 g

Protein

20 g

Vitamin A

69 %

Vitamin C

36 %

Calcium

7 %

Iron

26 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Free  :
Added Sugar
Excellent source of  :
Iron, Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin E
Good source of  :
Fibre, Folacin, Magnesium, Manganese, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin C, Vitamin K, Zinc
Source of  :
Calcium, Copper, Omega-3, Omega-6, Pantothenic Acid, Vitamin B2
Low  :
Saturated Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 3 ½
Meat and Alternatives 2
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

9 Reviews (6 with rating only) 100% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
july 25, 2010 | I would make this recipe again

Simple, quick , easy and yummy-licious! I used Quinoa as a bed for the shrimp and veggies, it was a nice change from rice :))

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Excellent! Especially with my little twist... My standard flavorings for stir fry is to mix soy sauce, a little sugar and malt vinegar. It has a slightly sweet flavor that adds depth. yummy! This is also good on a bed of quinoa!

Useful 0
october 06, 2012

I found that when you add the shrimp frozen, or even the vegetables frozen, it gets watery an mushy. I had to turn the heat up to medium high.... it's better to thaw the shrimp first and pat it dry.. the heat definitely need to be a bit higher to get rid of the extra moisture.

Useful 0

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