Shrimp And Red Pepper Stir-Fry

Oxmoor House
4 servings (serving size: 1 cup stir-fry and 1 cup rice)


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1 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
3 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon dried crushed red pepper
2 teaspoons vegetable oil, divided
3/4 pound medium shrimp, peeled and deveined
1 large onion, cut into 8 wedges
1 red bell pepper, cut into 1-inch pieces
1 cup small broccoli florets
4 cups hot cooked long-grain rice


Combine first 7 ingredients in a medium bowl; set aside.

Heat 1 teaspoon oil in a large skillet over high heat. Add shrimp, and sauté 3 minutes. Remove shrimp from pan; keep warm.

Add 1 teaspoon oil to pan. Add onion, bell pepper, and broccoli; sauté 4 minutes or until crisptender. Add broth mixture. Bring to a boil; reduce heat, and simmer, uncovered, 30 seconds, stirring constantly. Add shrimp; simmer 1 minute, stirring constantly. Remove from heat. Serve over rice.

Created date

March 2010

Nutritional Information

Calories 346
Fat 3.6 g
Satfat 0.5 g
Protein 18 g
Carbohydrate 59.4 g
Cholesterol 97 mg
Iron 4 mg
Sodium 730 mg
Caloriesfromfat 9 %
Fiber 3.5 g
Calcium 62 mg