Shrimp Stir-Fry

This easy shrimp and vegetable stir-fry recipe actually relies on the convenience of the crock pot to prepare this low-calorie, low-fat, and low-sodium dish.

Shrimp Stir-Fry
Servings: 6 Prep 10 mins Slow Cook 3 hrs 30 mins  (low) or 1-3/4hours (high)
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Ingredients

  • 1 pound  carrots, peeled and cut diagonally into 1/2-inch slices
  • 1 medium-size sweet red pepper, seeded and cut into 1/2-inch slices
  • 3/4 cup  low-sodium chicken broth
  • 1/4 cup  low-sodium teriyaki sauce
  • 2 tablespoons  cornstarch
  • 1 tablespoon  oyster sauce
  • 2 teaspoons  sugar
  • 1 pound  shrimp, peeled and deveined
  • 8 ounces  snow peas, trimmed
  • 1 8 ounce can bamboo shoots
  • Sliced scallions (optional)
  • 3 cups  cooked brown rice

Make It

1. Place carrots and red pepper slices in a 5- to 6-quart slow cooker. In a small bowl, blend broth, teriyaki, cornstarch, oyster sauce and sugar. Pour into slow cooker and cook on HIGH for 1 3/4 hours or LOW for 3 1/2 hours.

2. Stir shrimp, snow peas and bamboo shoots (drained) into the slow cooker for the final 20 minutes of cook time. Sprinkle with scallions and serve with brown rice.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal.(kcal): 277, Fat, total(g): 3, chol.(mg): 115, sat. fat(g): 1, carb.(g): 42, fiber(g): 6, pro.(g): 21, sodium(mg): 349, Percent Daily Values are based on a 2,000 calorie diet.

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