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    You are in: Home / Recipes / Low-Fat Shrimp and Veggie Stir-Fry Recipe
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    Low-Fat Shrimp and Veggie Stir-Fry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Manda's Note:

    This is a wonderful, light stir-fry, perfect for low-carb diets. For those who aren't restricting carbs, this is wonderful atop brown rice or Asian rice noodles (and its still low-fat!!). You can alter the veggies according to taste, or what you have on hand.

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    Units: US | Metric


    1. 1
      In bowl, blend water, soy sauce, wine, cornstarch, and ginger until smooth.
    2. 2
      Set aside.
    3. 3
      Heat oil in large wok or skillet over medium-high heat.
    4. 4
      Stir fry garlic until softened, about 2 min.
    5. 5
      Add shrimp and stir fry until pink, about 4 min.
    6. 6
      Add broccoli, bell peppers, snow peas, corn, water chestnuts, and scallions.
    7. 7
      Stir fry one minute, mixing well.
    8. 8
      Stir sauce mixture to combine, pour over veggies.
    9. 9
      Cook, stirring, over medium-low heat, 5-7 min.
    10. 10
      ,until sauce thickens and veggies are crisp-tender.

    Ratings & Reviews:

    • on January 25, 2012


      Considering I didn't have all the ingredients this came out pretty good. Normally my husband doesn't like anything with a soy sauce base but he was pretty satisfied. I used whatever veggies I had plus I used red wine vinegar since I didn't have any white wine. I also added some chipotle chili flakes to add a little bit of kick (we like our food spicy). Sauce is simple and the corn starch gives it that thickness that I never had in my stir fry before. Will use again.

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    • on June 13, 2007


      Yummy ingredients! We really liked this stir-fry. Once the items are prepped (I recommend peeling & deveining shrimp and chopping veggies earlier in the day), it comes together quickly. The only note I made for next time was to cut the amount of veggies AND sauce in half. The sauce was a tad bit overwhelming for the shrimp, for us. I still think it would feed four easily. Thanks for the great recipe! :-) *Made for My 3 Chefs 2007*

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    Nutritional Facts for Low-Fat Shrimp and Veggie Stir-Fry

    Serving Size: 1 (560 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 325.5
    Calories from Fat 40
    Total Fat 4.5 g
    Saturated Fat 0.6 g
    Cholesterol 143.2 mg
    Sodium 2016.1 mg
    Total Carbohydrate 48.8 g
    Dietary Fiber 6.6 g
    Sugars 9.9 g
    Protein 26.3 g

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