Skinny and Spicy Shrimp Stir-Fry

Shrimp and stir-fried vegetables just naturally go together. 

This is one of those easy-to-make, week night dinners.  Use pre-cooked frozen shrimp if you like - just make sure to thaw them first.   Prepare the veggies while your rice or pasta is cooking and then it will all come together very easily.

Skinny and Spicy Shrimp Stir-Fry

Makes 2 servings 2 Tbs reduced-sodium or lite soy sauce 4 Tbs cold water, divided 1-1/2 Tbs rice vinegar 1 packet Splenda 2 tsp cornstarch Pinch red pepper flakes 6 oz shrimp, tails removed 3 large white button mushrooms, cut in chunks 1 green bell pepper, cut in chunks 2 large carrots, sliced thinly 1/4 cup white onion, chopped 2 cloves garlic, minced 1 can sliced water chestnuts, drained 1 tsp grated fresh ginger root To make the sauce, combine 2 Tbs cold water with soy sauce, vinegar, Splenda, cornstarch, and red pepper flakes. Stir until all ingredients have dissolved. Set aside. Lightly coat a large skillet or wok with non-stick spray, and bring to medium-high heat. Add mushrooms, bell peppers, carrots, onion, garlic, and 2 Tbs water. Stirring occasionally, cook for about 5 minutes until vegetables are beginning to cook. Add water chestnuts, shrimp and ginger to the skillet. Cook a couple of minutes more till shrimp and water chestnuts are heated through. Raise heat to HIGH, give sauce a stir, and add it to the skillet. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Serve over rice or noodles such as chow mein, linguini or spaghetti. Per serving, not including noodles or rice. Weight Watchers P+ = 4. Calories 167; Protein 18g; Carbohydrate 24g; Fat 1g; Fibre 5g. Printable Recipe