Stir-Fry Shrimp with Vegetables

9 Reviews
100% would make this recipe again

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Preparation : 5 min Cooking : 12 min
270 calories/serving

Ingredients

32 shrimp, medium-large, quick-peel 320 g
500 g frozen vegetable mix
2 cloves garlic, pressed
1 onions, finely chopped 200 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1 dried chili peppers, minced 0.4 g
1/4 cup canola oil 65 mL
2 tbsp wheat-free soy sauce 30 mL
1 tbsp gingerroot, grated 14 g
1 pinch 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
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
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

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