Shrimp and Broccoli Stir Fry
Total Calories per Serving:
273
Fat Calories per Serving:
52
Percent Fat Calories per Serving:
19.05%
Portion -
10 large shrimp
Serves two
Ingredients
14 large shrimp (25-30 count)
10 small scallops
½ tbl olive oil or peanut oil
8 oz California Stir Fry vegetables (broccoli, sliced carrots and sno peas)
½ small onion thinly sliced wedges or diced scallions
1 tsp minced garlic
¼ cup of water chestnuts, drained
2 tbl teriyaki sauce
1 tbl water (if necessary)
Directions
Preheat medium skillet over medium heat. Add oil and heat for 1 minute. Add onion/scallions and cook for two minutes. Add shrimp and scallops. Cook on both sides for a total of five minutes.
Remove shrimp and scallops from skillet. Lower heat. Add mushrooms, water chestnuts and carrot slices. Cover tightly and simmer for 7 minutes. Add broccoli and cover tightly. Simmer for 7 minutes.
If there is no moisture left in pan, add 1 tbl of water.
Add sno peas and teriyaki. Simmer for 5 minutes or until all vegetables are done to desired crispness. Add Shrimp and scallops. Mix with vegetables and heat for 1 minute. Remove from heat.
Serving Suggestions
Serve with ½ cup of white rice. Add in additional calories.
| Nutrition Data |
| Serving Size |
10 large shrimp |
| Total Calories |
273 |
| Calories from Fat |
52 |
| % Daily Value |
| Total Fat Grams |
7 |
10.46% |
| Saturated Fat Grams |
0 | |
| Trans Fat Grams |
0 | |
| Polyunsaturated Fat Grams |
0 | |
| Monounsaturated Fat Grams |
0 | |
| Cholesterol MG |
192.8 | |
| Sodium MG |
1527.6 | |
| Total Carbs |
18 |
6.00% |
| Fiber Grams |
3 | |
| Sugar Grams |
8 | |
| Protein Grams |
35.22 |
|
| 