Shrimp Vegetable Stir-Fry Recipe

Shrimp Vegetable Stir-Fry Recipe photo by Taste of Home

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"My family loves seafood, and this colorful, fresh-tasting stir-fry doesn't take long to prepare," notes field editor Cathy Dawe of Kent, Ohio.

This recipe is:

Quick

Diabetic Friendly

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Shrimp Vegetable Stir-Fry Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1/3 cup reduced-fat Italian salad dressing
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1 medium carrot, julienned
3/4 cup fresh snow peas
1 small zucchini, julienned
1 small red onion, halved and thinly sliced
1/2 cup sliced fresh mushrooms
1/2 medium sweet yellow pepper, julieneed
1/2 medium sweet red pepper, julienned
1 pound uncooked medium shrimp, peeled and deveined
3 cups hot cooked rice

Directions

In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm.
In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice. Yield: 4 servings.

Nutritional Analysis: One serving (1-1/4 cups stir-fry mixture with 3/4 cup rice) equals 299 calories, 4 g fat (1 g saturated fat), 174 mg cholesterol, 487 mg sodium, 36 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

Originally published as Shrimp Vegetable Stir-Fry in Taste of Home February/March 2003, p47