Total Time
13mins
Prep 5 mins
Cook 8 mins

Again another great healthy dinner from my Diabetic collections. Good taste and you control the seasoning and spice. Enjoy. I use splenda in all my cooking and baking, I find that there is no aftertaste like sweet n low or equal.

Ingredients Nutrition

Directions

  1. Peel and devein your shrimp,.
  2. coarsely chop scallions. Cut your bell pepper into not too thin strips. Chop your cilantro, mince your garlic and chop your chile pepper.
  3. For the peppercorns you will need them crushed.
  4. In a shallow bowl, combine the cornstarch and salt.
  5. Add the shrimp, toss to coat.
  6. Heat the oil in a large nonstick skillet over medium-high heat.
  7. Add the shrimp and cook for 1 1/2 minutes per side or just til pink.
  8. Add the scallions, bell pepper, cilantro, garlic and chile pepper. Cook, stirring often for 1 minute.
  9. Add the line juice, water sugar and peppercorns. Cook, stirring constantly, for about 1 minute more.

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