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Ingredients
-
2
teaspoons vegetable oil
-
1/4
lb uncooked deveined peeled medium shrimp, tail shells removed
-
1
teaspoon Sriracha sauce
-
1
red bell pepper, sliced into thin strips, then halved
-
1/2
cup fresh sugar snap peas, cut diagonally
-
3
medium green onions, cut diagonally, whites and greens separated
-
1
teaspoon finely chopped gingerroot
-
1
clove garlic, finely chopped
-
4
teaspoons gluten-free reduced-sodium soy sauce
-
1
tablespoon packed brown sugar
-
1 1/2
cups hot cooked white rice (made without added salt or butter)
-
2
tablespoons lime juice
-
1
tablespoon sesame seed, toasted
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-
Heat 10-inch nonstick skillet over medium-high heat. Add 1 teaspoon oil, and heat until shimmering. Add shrimp; cook 2 minutes without moving. Add Sriracha sauce, and stir. Cook 1 minute longer; transfer shrimp with slotted spoon to small bowl, and cover with foil.
-
Add remaining 1 teaspoon oil, the bell pepper, peas and whites of onions to skillet, and cook 2 to 3 minutes or until softened, stirring constantly.
-
Add gingerroot and garlic; cook and stir about 30 seconds longer or until fragrant.
-
Add soy sauce and brown sugar; cook 1 minute longer.
-
Add rice; cook about 1 minute or until broken up and warmed.
-
Return shrimp to pan; cook 1 minute to combine flavors. Stir in lime juice. Top with onion greens and toasted sesame seed.
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350
Calories
9g
Total Fat
16g
Protein
52g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 350
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 29%
- Sodium
- 920mg
- 38%
- Potassium
- 440mg
- 12%
- Total Carbohydrate
- 52g
- 17%
- Dietary Fiber
- 3g
- 15%
- Sugars
- 12g
- Protein
- 16g
- Vitamin A
- 50%
- 50%
- Vitamin C
- 90%
- 90%
- Calcium
- 10%
- 10%
- Iron
- 20%
- 20%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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