Total Time
13mins
Prep 5 mins
Cook 8 mins

This is one of my all time favorite shrimp recipes, and I got it from Weight Watchers of all places! I have in my notes that a serving size is 4.5 oz and only 2 points. Note: I usually double the sauce and add a handful of snow peas with the vegetables

Ingredients Nutrition

Directions

  1. Mix soy sauce, splenda, cornstarch and crushed red pepper: set aside.
  2. Heat oil in skillet over medium-high heat.
  3. Cook onion, and pepper in oil 2-3 minutes or until crisp-tender.
  4. Stir in soy sauce mixture and add shrimp.
  5. Cook 3-5 minutes or until shrimp are pink and firm and sauce is thickened.
  6. Great served over rice (not included in points!).
  7. ENJOY!
Most Helpful

5 5

Very good! I like Chinese food with shrimp, so this was nice. I used a full 2 lbs. of shrimp (frozen and defrosted) and upped the sauce a bit. I also was able to omit the oils when I used a 12 oz bag of 3 peppers and onion frozen mix and a 12 oz bag of broccoli cuts (good tip, Indiana Debbie!). Only thing I need to do next time is add a bit more cornstarch as it was a bit runny (but I didn't measure well, I think!) I served it over brown rice.... thanks for the recipe!

4 5

This dish looks great plated because it has a wonderful mixture of colors. I did throw in some snow peas and used red bell peppers. The only thing I did not care for was that it was a bit too salty for my liking. Next time I will try low sodium soy sauce. I'm not sure if that will lower the salt taste. I have never used it before. Thanks for posting.

5 5

I reduced the recipe to serve 1, doubled the amount of soy sauce leaving the remainder of the ingredients alone. It is a super quick and delicious dinner. It was served over Rice Pilav With Orzo Rice Pilav With Orzo with a side of steamed broccoli.