The key to a low-cal hearty stir-fry is adding lots of veggies! This next recipe is filled with protein, fiber and veggies and all for under 300 calories.
You'll start off by heating up a skillet on medium heat with one teaspoon of extra virgin olive oil. Next, add in half a cup of edamame, a quarter cup of diced red onion, half a cup of peeled and diced zucchini, half a cup of shredded carrot, a third cup of thinly sliced red bell pepper, a third cup of thinly sliced yellow bell pepper, one clove of minced garlic, and sea salt & freshly ground pepper to taste.
Cook, mixing constantly, for 10-15 minutes. Next, add in one cup of shrimp. Cook for an additional 10 minutes.
While veggies and shrimp are cooking, whisk together two teaspoons of soy sauce, two tablespoons of freshly squeezed lemon juice and a quarter teaspoon of worcestershire sauce. Set aside.
You'll also need one cup of cooked long grain brown rice. You can cook this at the same time as your veggies.
Once veggies and shrimp are finished cooking, remove from heat and mix with rice and sauce. Plate and serve.
Shrimp & Veggie Stir-Fry
Makes 2 servings
1/2 cup Edamame
1/4 cup Red onion, diced
1/2 Zucchini, peeled and diced
1/2 Carrot, shredded
1/3 cup Red bell pepper, thinly sliced
1/3 cup Yellow bell pepper, thinly sliced
1 Garlic clove, minced
1 tsp Extra virgin olive oil
Sea salt & freshly ground pepper to taste
1 cup Shrimp
1 cup Long grain brown rice, cooked
2 tsp Soy sauce
2 tbsp Freshly squeezed lemon juice
1/4 tsp Worcestershire sauce
- On medium heat, heat up a skillet with olive oil. Add in edamame, red onion, zucchini, carrot, red bell pepper, yellow bell pepper, garlic and sea salt & pepper.
- Cook stirring constantly for 10-15 minutes. Add shrimp and cook for an additional 10 minutes.
- In a separate bowl, whisk together soy sauce, lemon juice and worcestershire sauce.
- Once finished cooking, remove veggies & shrimp from heat. Mix with cooked rice and sauce. Plate and serve.
Makes 2 servings. Each serving is approximately 285 calories.