Stir-Fry Shrimp and Vegetables with Rice

1 Reviews
100% would make this recipe again

The ideal last-minute fixer, using main ingredients that you can keep in the freezer... just in case!

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Preparation : 10 min Cooking : 20 min
610 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

1 1/3 cup basmati rice 240 g
48 shrimp, medium-large, quick-peel 480 g
500 g frozen vegetable mix
220 g edamame/soybeans, shelled 1 1/3 cup
2 cloves garlic, pressed
2 onions, finely chopped 400 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1 dried chili peppers, minced 0.4 g
1/3 cup canola oil 85 mL
2 tbsp soy sauce 30 mL
1 tbsp gingerroot, grated 14 g
1 pinch salt [optional] 0.2 g
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

  1. Rinse the rice and drain it well, then cook and set aside.
  2. Meanwhile, heat half of the 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.
  3. Heat the rest of the oil in a frying pan or wok. Stir-fry the frozen vegetables and edamame 4-5 min, until cooked but still crunchy. Add the soy sauce and grated ginger.
  4. Transfer the cooked shrimp into the wok. Cook all together 1-2 min over medium heat while stirring. Serve on the warmed plates with the rice.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (550 g)

Amount

% Daily Value

Calories

610

Fat

19 g

29 %

Saturated 1.9 g
+ Trans 0.3 g

11 %

Cholesterol

210 mg

Sodium

400 mg

17 %

Carbohydrate

74 g

25 %

Fibre

9 g

37 %

Sugars

4 g

Net Carbs

65 g

Protein

39 g

Vitamin A

72 %

Vitamin C

58 %

Calcium

17 %

Iron

46 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 5
Meat and Alternatives 3
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

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
Recipe tailored to the needs of sports enthusiasts and active families

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