1 tsp each salt and cayenne
3/4 lb medium-sized, peeled raw shrimp
1 tbsp canola oil
3 large garlic cloves
3/4 cup sliced green onion
1-1/2 cup snow peas; strings removed
4 cups chopped vegetables, such as red
or green pepper, carrots, celery, brocolli
2 tbsp chicken or vegetable broth
1 tbsp lemon zest
Toss shrimp with salt & cayenne.
Heat oil, on high, in non-stick pan. Sauté shrimp,
stirring often, about 2 minutes. Remove shrimp. In the same pan, sauté garlic
green onions for about 1 minute. Add peas, vegetables and chicken broth. Reduce
heat to medium and cook for about 3 minutes, until vegetables are crisp-tender.
Return shrimp to pan, with lemon zest and cook for 1 more minute. Serve with
PER SERVING: 153 Calories, 2.5 g Fat
* Whenever possible, I calculate ALL my Points on my website with my
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in the Half Points Mode,
which rounds UP to the nearest Half Point.
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