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Diabetic Stir-Fried Shrimp & Rice

2 tsp cornstarch
1 tbsp lite soy sauce
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup light Italian salad dressing, divided
1 lb uncooked large shrimp, peeled, deveined
1 tbsp grated gingerroot
2 garlic cloves, minced
2 cups sliced baby bok choy
1 cup sugar snap peas
4 green onions, diagonally cut into 1/2 inch lengths
1/2 cup cherry tomatoes, halved
2-2/3 cups hot cooked long-grain brown rice


1. Mix together the cornstarch and soy sauce until well blended. Stir in broth and 2 tbsp of the dressing.

2. Heat remaining dressing in a large skillet over medium-high heat. Add shrimp, ginger and garlic; stir-fry 3 minutes or until shrimp turn pink. Add bok choy; stir-fry 2 minutes. Add peas and onions;
stir-fry 2 to 3 minutes or until crisp-tender. Stir in soy sauce mixture; bring to a boil, stirring constantly. Simmer over medium heat 1 to 2 minutes or until thickened, stirring frequently.

3. Add tomatoes; cook and stir 1 minute or until heated through. Serve over the rice.

YIELD 4 Servings
Serving Size: 1-2/3 cups per serving

Weight Watchers PointsPlus = 8
Carb Choices: 2-1/2

Diet Exchange:
2 Starch + 1 Vegetable + 3 Meat(L)

Calories: 310, Total Fat: 3.5g, Saturated Fat: 0.5g, Cholesterol: 220mg, Sodium: 700mg, Carbohydrates: 39g, Fiber: 4g, Sugars: 3g, Protein: 30g, Vitamin A 45 %DV, Vitamin C 35 %DV, Calcium 15 %DV, Iron 30 %DV
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PointsPlus+ = 8
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