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.

Source: Family Circle

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Recipe Summary

prep:
10 mins
slow-cook:
3 hrs 30 mins
total:
3 hrs 40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

277 calories; fat 3g; cholesterol 115mg; saturated fat 1g; carbohydrates 42g; insoluble fiber 6g; protein 21g; sodium 349mg.
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