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4 ½ oz. protein, 1 veggie, and 1 carb per serving

  • 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


  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.


* Product Recommendation: Some brands that fit within the guidelines are: Kitchen Basics Unsalted Chicken Stock and Imagine Organic Low Sodium Free Range Chicken Broth. These are only options, not the only ones you can use.