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stir-fry

Shrimp and Asparagus Stir-Fry

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Shrimp and Asparagus Stir-Fry

4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING

Ingredients:

  • 5 oz medium or large peeled, raw shrimp

  • 1½ cup asparagus, in 1" pieces

  • 1 tbsp garlic, minced

  • 1 tbsp ginger root, minced

  • juice and zest of ½ lemon *

  • ½ cup brown rice, cooked

Instructions:

  1. Preheat pan on MED heat

  2. Add shrimp, garlic, and ginger into preheated pan

  3. Stir-fry for 3-4 minutes (Add small amount of water if necessary)

  4. Snap off the woody ends of asparagus and discard. Cut remaining asparagus into 1" pieces

  5. Remove shrimp and add asparagus and sprinkle with the lemon juice

  6. Stir-fry for 2-3 minutes

  7. Put the shrimp back into the pan and heat for 1 minute or until all ingredients are the same temperature

  8. Serve over rice and sprinkle with the zest of the ½ lemon

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Shrimp Stir-Fry

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Shrimp Stir-Fry

4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING

Ingredients:

  • 5 oz medium or large peeled, raw shrimp

  • 1½ cups total stir fry veggies

  • ¼ cup fat free/low sodium chicken broth*

  • ½ tbsp minced garlic

  • hot sauce (to taste)

  • ½ cup brown rice, cooked

Instructions:

  1. Preheat a non-stick fry pan or wok on medium-high heat.

  2. Add broth and garlic to pan, then add shrimp and sauté for 1 minute (or until shrimp turns pink).

  3. Toss in stir-fried veggies (can include, but not limited to, red and green bell pepper sliced thin, snapped pea pods, sliced scallion or onion) and hot sauce and continue to cook for 2 - 3 minutes or until veggies are crispy-tender.

  4. Spoon over top of the rice and show off your chopstick skills.

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