Shrimp Stir-Fry (Fried Shrimp Recipe)

Ingredients

Servings: 6 | Prep Time: 15 minutes

1¼ pounds unpeeled medium-size fresh shrimp

Vegetable cooking spray

4 cups sliced yellow squash

1 cup sliced zucchini

2/3 cup chopped sweet red pepper

1/2 cup diagonally sliced celery

1/2 pound sliced fresh mushrooms

2 tbsp cornstarch

1 tbsp granulated brown sugar substitute

3 tbsp low-sodium soy sauce

1 (10½-ounce) can low-sodium chicken broth

1/8 tsp ground ginger

2 cloves garlic, minced

3 cups cooked rice (cooked without salt or fat)

Calories 244

Carbohydrate 36.4g

Fat 2.2g

Sodium 379mg

Peel shrimp, and devein, if desired. Coat a wok or large non-stick skillet with cooking spray; heat at medium-high (375º) until hot. Add shrimp; stir-fry 2 minutes or until shrimp turn pink. Remove from wok, and set aside.
Combine yellow squash and next 4 ingredients; add half of vegetable mixture to wok. Stir-fry 3 minutes, remove from wok, and set aside. Add remaining vegetables to wok, stir-fry 3 minutes, and set aside.
Combine cornstarch and next 3 ingredients, stirring well. Add ginger and garlic to wok; stir-fry 30 seconds. Add cornstarch mixture; bring to a boil, and cook, stirring constantly, 1 minute or until thickened.
Stir in shrimp and vegetables; cook 1 minute or until thoroughly heated. To serve, spoon 1 cup shrimp mixture over 1/2 cup rice.

Fun Facts / Cooking Tips
	Zucchini can be easily cultivated and it is rich in vitamin A, folate and potassium.

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