Clean Garlic Shrimp Stir-Fry
- U Serves 2 People
- P Prep: 00:10
- P Cook: 00:20
Nutritional Facts
per 1 serving size (Recipe makes 2 servings)
Amount Per Serving
Calories 259
Calories from Fat 19
% Daily Values*
Total Fat 2.15
3.31%
Saturated Fat 0.42
2.10%
Polyunsaturated Fat 0.88
Monounsaturated Fat 0.46
Cholesterol 72.00
24.00%
Sodium 1482.00
61.75%
Potassium 796.75
Total Carbohydrate 43.78
14.59%
Dietary Fiber 6.58
26.32%
Sugars 8.06
Protein 18.15
Vitamin A 52.50%
Vitamin C 112.00%
Calcium 11.25%
Iron 21.50%
* Nutritional Values are estimated and may vary
³ Description
A quick, healthy and full flavoured dish that will leave you going back for seconds!
² Ingredients
- 1 cup, chopped Snow or Sugar Snap Peas
- 1 cup, pieces or slices Mushrooms
- 1 cup, chopped Onions
- 4 oz Water
- 1.5 cup Spinach
- 1 tsp Garlic Powder
- 1 cup Cauliflower
- 12 prawn Shrimp
- 1 cup Brown Rice (Medium-Grain, Cooked)
- 3/4 serving (serving = 1 cup) Nature's Place Organic Low Sodium Chicken Broth
- 1 tsp Sea Salt
- 4 tsp Minced Garlic
- 1 serving (serving = 1/4 tsp.) Mrs. Dash Garlic & Herb Seasoning Blend
q Directions
Rice
I recommend cooking your rice 45 minutes before starting the stir-fry because rice takes longer to cook.
For the rice I sprinkled a bit of onion powder and mrs dash in it for added flavour. I used 3/4 cup chicken broth, 1/4 cup water.
Stir-fry
Spray large frying pan with olive oil and warm up over medium heat.
Saute cauliflower, onion, mushrooms and peas with garlic, salt, garlic powder and 2 tbsp water. Cover veggies with lid and let cook for 3 minutes, keeping tossing veggies in the pan. Add shrimp, spinach and remaining water (2 tbsp) to skillet, stir until completely cooked through, or the shrimp are pink.
Serve over bed of rice and enjoy!
White Chocolate Raspberry Cheesecake
Blueberry and Banana Paleo
Matcha Tea Cookies
Vanilla and Coconut Protein
Chicken and Sweet Potato
Coconut Macaroons
Sign in via Twitter
Sign in via Google