Shrimp with veggies Recipe
This dish is light, saucy and delicious.
Ingredients
- 1# shrimp shelled and deveined
- 1 12 ounce package peeled fresh baby carrots
- 8 ounces broccoli
- 1 tbsp extra virgin olive oil
- 1 cup cherry tomatoes
- 1/3 cup honey
- 2 tbsp chili-garlic sauce (bottled or homemade)
- 2 tbsp orange juice
Directions
- Thaw shrimp if they are frozen. In a covered large saucepan, cook the carrots for 8 minutes in lightly skated water. Drain and set aside.
- Rinse the shrimp, pat them dry with a paper towel. In a large skillet heat the oil over medium heat. Add the shrimp and the tomatoes, cook and stir for 5 minutes or until the shrimp are opaque. Transfer the shrimp to a bowl and set aside, add the cooked veggies to the shrimp. In the same skillet combine the honey, chili sauce and orange juice, heat through. Add the broccoli and carrots, stir to cost then add the shrimp back into the pan to heat and coat.
- Recipe for my chili-garlic sauce
- 3 cloves garlic
- Red chili sauce - 1 tsp
- Vinegar - 5 tbsp
- Salt
- Extra virgin olive oil - 2 tbsp
- Whisk all ingredients together to combine then use immediately.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 3 servings | |
| Calories 233 | |
| Calories from Fat 45 | 19% |
| Total Fat 5.13g | 6% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 370mg | 15% |
| Potassium 593mg | 17% |
| Total Carbs 46.54g | 12% |
| Dietary Fiber 5.2g | 17% |
| Sugars 39.29g | 26% |
| Protein 4.58g | 7% |
