Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Tabbouleh-Inspired Freekeh Salad
Using roasted green wheat and fresh summer vegetables, we replicate a simple Mediterranean tabbouleh.
Home 
Recipes
Yield: Serves 4. 1-1/2 cups per serving.
Recipes
Shrimp & Pineapple Stir-Fry
| Nutrition Information | |
| Calories: | 290 |
| Total Fat: | 3g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 290mg |
| Carbohydrates: | 43g |
| Dietary Fiber: | 4g |
| Sugars: | 4g |
| Protein: | 23g |
| Vitamin A: | 400iu (8%) |
| Vitamin C: | 60mg (100%) |
| Calcium: | 80mg (8%) |
| Iron: | 3.6mg (20%) |
3 cups cooked brown rice
1 spray canola vegetable oil spray
1 cup assorted sweet peppers (red, green, yellow), diced
1 cup sliced mushrooms
1/2 cup snow peas
1/2 cup crushed pineapple, drain and reserve juice
1 cup bean sprouts
1/4 cup chicken broth
1/2 tablespoon corn starch
1 tablespoon light soy sauce
1/4 tsp red pepper flakes
12 ounces medium shrimp, peeled and deveined
Lightly spray a nonstick skillet with canola oil and heat over medium high.
Saute peppers until crisp-tender- about 2 minutes; add mushrooms and snow peas and allow to saute until crisp-tender- about 2 minutes. Combine chicken broth, cornstarch, light soy sauce and pineapple juice (reserved from drained, crushed pineapple) and add to skillet along with bean sprouts. Bring to a boil, add red pepper flakes and shrimp and cook until shrimp is done- about 1 or 2 minutes. Serve over hot cooked rice.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!