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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%)

Yield: Serves 4. 1-1/2 cups per serving.

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.

Total Preparation & Cooking Time: 20 min. (10 Prep, 10 Cook)

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