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Shrimp Stir Fry
Source: dLife

Simple and tasty stir fry of shrimp and vegetables with a touch of ginger.

Prep Time: 10 minutes
Cook Time: 6 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 251.5
Total Carbs 12.8 g
Dietary Fiber 2.2 g
Sugars 5.2 g
Total Fat 8.0 g
Saturated Fat 1.1 g
Unsaturated Fat 1.7 g
Potassium 196.0 mg
Protein 28.9 g
Sodium 491.5 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 1/2 Other Carbs , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  fresh broccoli florets
1 1/2 cup  snow peas
0.6667 cup  low fat unsalted chicken broth
2 tbsp  hoisin sauce
1 tbsp  cornstarch
1 tsp  fresh ginger root
1 tbsp  olive oil
1 1/2 tbsp  crushed garlic
0 3/4 cup  chopped red bell peppers
1 lb  raw medium shrimp
1 tbsp  chopped pecans
1 each  fresh green onions
  1. Boil a pot of water and throw in broccoli and snow peas just until color brightens; drain and set aside.
  2. In a small bowl, mix the broth, hoisin sauce, cornstarch, and ginger until well mixed; set aside.
  3. Heat oil in a large wok or pan and cook garlic and red peppers for 2 minutes. Add in shrimp and hoisin mixture from step 2, sautéing until shrimp is pink and sauce is thickened. Stir in broccoli, snow peas, and pecans, toss well, top with green onions.

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