Shrimp Stirfry - skinny style

By barbsjustagirl

Per Serving: (1 cup brown rice, 10 shrimp and ¼ veggie mixture)

Calories: 311

Fat: 8g

Carbohydrates: 45g

Fiber: 4g

Protein: 20g

Sugars: 4g

Sodium: 517mg

Vitamin A: 10%

Calcium: 4%

Iron: 14%
WWP+: 8 points

Ingredients

• 1 Tbsp extra virgin olive oil
• 40 medium peeled + cooked shrimp, thawed
• 2 — 10 oz packages Chinese-style stir fry blend veggies, thawed
• 3 Tbsp reduced-sodium soy sauce
• 4 cups brown rice, cooked

Details

Adapted from skinnymom.com

Preparation

Step 1

Prepare rice according to package directions.
In a wok or a deep, large fry pan, heat extra virgin olive oil.
Add both packages of Chinese-style veggies. Stir until cooked almost cooked through.
Add shrimp and thoroughly mix with veggies. Continue cooking until shrimp is warmed.
Add soy sauce and continue stirring.
Divide into 4 bowls and serve over 1 cup of brown rice.