Peking Shrimp

Simple shrimp and vegetable dinner with no chopping!

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Yield2
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1/2 cup Kitchen Basics unsalted chicken stock
  • 4 tbsps Low-sodium soy sauce
  • 4 tsps Cornstarch
  • 1 tbsp Dr. Sears' Zone Extra Virgin Olive Oil - divided
  • 1 tbsp Minced garlic - rinsed
  • 1 (16 oz) bag Birds Eye sugar snap stir fry vegetables - thawed
  • 1/2 cup Canned water chestnuts - drained, sliced
  • 8 oz Large shrimp - peeled and deveined
  • 12 Dry roasted peanuts – crushed
  • 1 Apple
Calories 380
Total Fat 12g
Carbohydrates 31g
Fiber 6g
Protein 32g

Instructions

  1. In a small bowl, combine the chicken stock, soy sauce and cornstarch for sauce ingredients. Blend well and set aside.
  2. In a large skillet over high heat, heat half the oil.
  3. Add the garlic, vegetables and water chestnuts and stir fry for 2 to 3 minutes. Remove the vegetables and set aside in a bowl.
  4. Heat the remaining oil over high heat.
  5. Add the shrimp and stir fry 3 to 4 minutes or until the shrimp turn pink.
  6. Return the cooked vegetables to the pan.
  7. Add salt and pepper to taste.
  8. Stir the sauce into the shrimp-vegetable mixture and heat on high until bubbly.
  9. Divide between two plates, add apples and top with peanuts.