1 tbsp dark sesame oil
1/2 cup thinly sliced celery
1/4 cup chopped red bell pepper
1/4 cup chopped green onion
1/2 tsp ground ginger
1 tsp soy sauce
1 tsp lemon juice
1/8 tsp Splenda granulated
1 lb medium raw shrimp, peeled & deveined
Heat the oil in a large nonstick skillet or wok over medium heat. Add the celery, bell pepper, onion, and ginger; cook and stir 5 to 7 minutes.
Add the soy sauce, lemon juice, and Splenda; cook, stirring for 1 minute. Add the shrimp and cook another 3 minutes or until the shrimp are pink and opaque.
Per serving: 213 calories, 9g fat (2g sat), 28g pro, 3g carbs, 208 mg cholesterol, 663 mg sodium I suggest use light soy sauce to cut back on the sodium.
1/4 cup chopped red bell pepper
1/4 cup chopped green onion
1/2 tsp ground ginger
1 tsp soy sauce
1 tsp lemon juice
1/8 tsp Splenda granulated
1 lb medium raw shrimp, peeled & deveined
Heat the oil in a large nonstick skillet or wok over medium heat. Add the celery, bell pepper, onion, and ginger; cook and stir 5 to 7 minutes.
Add the soy sauce, lemon juice, and Splenda; cook, stirring for 1 minute. Add the shrimp and cook another 3 minutes or until the shrimp are pink and opaque.
file photo
Yield: 4 servings.Per serving: 213 calories, 9g fat (2g sat), 28g pro, 3g carbs, 208 mg cholesterol, 663 mg sodium I suggest use light soy sauce to cut back on the sodium.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.