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Shrimp And Pepper Stir Fry

Diet.Chef's picture
  Shelled shrimp 3⁄4 Pound (Fresh Or Frozen)
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Hot water 1⁄3 Cup (5.33 tbs)
  Cornstarch 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Lemon juice 1 Tablespoon
  Soy sauce 2 Teaspoon
  Cooking oil 2 Tablespoon
  Sliced onions 1⁄2 Cup (8 tbs), bias sliced (Green Colored)
  Green pepper 1 Large, cut into 1-inch pieces
  Hot cooked rice 1 1⁄3 Cup (21.33 tbs)

Thaw shrimp, if frozen. (Halve large shrimp lengthwise.)
Dissolve chicken bouillon granules in the hot water.
Combine cornstarch and pepper; stir in lemon juice and soy sauce.
Stir in bouillon.
Set aside.
Heat wok or large skillet over high heat; add oil.
Add green onion and green pepper; stir-fry 2 to 3 minutes.
Remove from wok.
Add shrimp; stir-fry 2 to 4 minutes or till done.
Stir in lemon juice mixture; cook till thickened and bubbly
Add the green onion and green pepper.
Cover and cook the mixture for 1 minute.

Recipe Summary

Main Dish
Stir Fried

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1056 Calories from Fat 326

% Daily Value*

Total Fat 37 g56.7%

Saturated Fat 5.7 g28.3%

Trans Fat 0 g

Cholesterol 517.1 mg172.4%

Sodium 1666.3 mg69.4%

Total Carbohydrates 99 g32.9%

Dietary Fiber 5.1 g20.3%

Sugars 7.4 g

Protein 78 g156.4%

Vitamin A 25.7% Vitamin C 271.5%

Calcium 22.2% Iron 72.4%

*Based on a 2000 Calorie diet

Shrimp And Pepper Stir Fry Recipe