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Prep 15min
Total21min
Servings8
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Ingredients
1/4
cup vegetable oil
6
large garlic cloves, finely chopped
2
pounds uncooked medium shrimp, peeled and deveined
2
large carrots, cut into julienne strips (2 cups)
1/2
teaspoon crushed red pepper (flakes), if desired
1/4
cup chopped fresh cilantro
Hot cooked rice, if desired
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Steps
1
Heat large skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
2
Add garlic; stir-fry 1 minute. Add shrimp; stir-fry 1 minute. Add carrots and red pepper flakes; stir-fry about 3 minutes or until shrimp are pink and firm and carrots are crisp-tender. Stir in cilantro.
3
Serve over rice.
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Parsley makes a good stand-in for the cilantro.
All chopped out? Use chopped garlic from a jar to save time!
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Nutrition Facts
Serving Size:1 Serving
Calories
100
Calories from Fat
45
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
105 mg
Sodium
130 mg
Potassium
170 mg
Total Carbohydrate
3 g
Dietary Fiber
1 g
Protein
12 g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 Vegetable; 1 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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