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Shrimp Stir-Fry

Shrimp Stir-Fry

Nutrition Facts
  • cal. (kcal) 277
Shrimp Stir-Fry
  • Makes: 6 servings
  • Prep: 10 mins
  • Slow Cook: 3 hrs 30 mins (low) or 1-3/4hours (high)
  • 0
  • 1
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by 2 people

Ingredients

  • 1 pound carrots, peeled and cut diagonally into 1/2-inch slices
  • 1 medium-size sweet red pepper, seeded and cut into 1/2-inch slices
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup low-sodium teriyaki sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon oyster sauce
  • 2 teaspoons sugar
  • 1 pound shrimp, peeled and deveined
  • 8 ounces snow peas, trimmed
  • 1 8 - ounce can bamboo shoots
  • Sliced scallions (optional)
  • 3 cups cooked brown rice

Directions

  1. Place carrots and red pepper slices in a 5- to 6-quart slow cooker. In a small bowl, blend broth, teriyaki, cornstarch, oyster sauce and sugar. Pour into slow cooker and cook on HIGH for 1 3/4 hours or LOW for 3 1/2 hours.
  2. Stir shrimp, snow peas and bamboo shoots (drained) into the slow cooker for the final 20 minutes of cook time. Sprinkle with scallions and serve with brown rice.

Nutrition Information for Shrimp Stir-Fry

Servings Per Recipe: 6
PER SERVING: 277 cal., 3 g total fat (1 g sat. fat), 115 mg chol., 349 mg sodium, 42 g carb. (6 g fiber), 21 g pro.

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