No-Fry Shrimp Stir-Fry

No-Fry Shrimp Stir-Fry

0 Reviews
From: Diabetic Living Magazine

No need to heat up the kitchen this summer! Use your microwave and a bottle of salad dressing to make this Asian-inspired shrimp and broccoli dish, served over hot cooked brown rice.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 12 ounces frozen deveined, peeled (with tails intact if desired), cooked shrimp, thawed and drained
  • ⅓ cup bottled light Asian salad dressing
  • 3 cups purchased broccoli florets
  • ¼ cup water
  • 1 (8.8 ounce) pouch cooked brown rice
  • 1 cup purchased shredded carrots
  • 2 teaspoons purchased toasted sesame seeds
  • Crushed red pepper (optional)

Preparation

  • Prep

  • Ready In

  1. In a medium bowl, combine shrimp and salad dressing; cover and marinate in the refrigerator for 30 minutes, stirring occasionally.
  2. In a 2-quart microwave-safe casserole, combine broccoli and the water. Microwave, covered, on 100 percent power (high) for 2 minutes, stirring once halfway through cooking. Drain in a colander and return to casserole.
  3. Add shrimp mixture, rice, and carrots to drained broccoli in casserole. Microwave, covered, on 100 percent power (high) for 3 to 5 minutes or until mixture is heated through, stirring once halfway through cooking.
  4. Divide shrimp mixture among four serving bowls. Sprinkle with sesame seeds and, if desired, crushed red pepper.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 250 calories; 5 g fat(1 g sat); 3 g fiber; 29 g carbohydrates; 22 g protein; 54 mcg folate; 166 mg cholesterol; 5 g sugars; 5,712 IU vitamin A; 65 mg vitamin C; 90 mg calcium; 4 mg iron; 494 mg sodium; 526 mg potassium
  • Nutrition Bonus: Vitamin A (114% daily value), Vitamin C (108% dv), Iron (22% dv)
  • Carbohydrate Servings: 2

Reviews 0