ASIAN STIR FRY WITH SHRIMP
Yield Portion Size
| 3 cups |
Peeled and deveined shrimp, thawed if frozen
|
|
Salt and pepper to taste
|
|
| 1 tsp |
Paprika
|
| 1 tsp |
Honey
|
| 1 tsp |
Onion powder
|
| 1/2 cup |
Teriyaki glaze
|
| 4 |
Limes, juiced
|
| 2 tsp |
Fresh cilantro, chopped
|
| 1 tsp |
Fresh parsley, chopped
|
| 1/4 cup |
Extra virgin olive oil
|
| 3 cups |
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 34 mg | 3% |
| Carbohydrate | 9 g | 3% |
| Cholesterol | 44 mg | 15% |
| Total Fat | 5 g | 8% |
| Iron | 1 mg | 5% |
| Potassium | 30 mg | 0% |
| Calories | 110 kcal | 5% |
| Sodium | 396 mg | 17% |
| Protein | 7 g | 14% |
| Polyunsaturated Fat | 1 g | 3% |
| Saturated Fat | 1 g | 3% |
| Sugars | 5 g | 1% |
| Vitamin C | 19 mg | 32% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Place thawed shrimp in bowl and season with salt, pepper, sweet paprika, honey and onion powder. Let marinate.
-
Step 2
In a separate bowl, combine teriyaki glaze, lime juice, cilantro and parsley. Set aside.
-
Step 3
Place a sauté pan on high heat and coat with olive oil. Add marinated shrimp and cook for 4 minutes until golden brown.
-
Step 4
Add Asian stir fry mix to the pan and sauté until vegetables are cooked through.
-
Step 5
Finish by adding teriyaki sauce to pan and cook until sauce is thickened and mixture is glazed.
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