Shrimp Stir Fry

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With minimal oil and additional water or broth for sautéing, this Shrimp Stir Fry recipe aligns well with Weight Watchers, offering a satisfying meal with fewer points.

Prep Time15

Cook Time15

Total Time30

Servings: servings

Ingredients

1 cup julienned onions, 160 g.
1 cup thinly sliced carrots,130 g.
1 cup snow peas, 150 g.
1 pound (about 450g) shrimp, peeled and deveined
1 tablespoon grated ginger
2 cloves garlic, crushed
1 teaspoon Stevia (or sweetener of choice)
1 tablespoon cornstarch
3 tablespoons dark soy sauce, reduced sodium
1 teaspoon oil
Salt to taste (if needed)

Instructions

Start by juliennening the onions, thinly slicing the carrots, and cleaning the snow peas. Peel off the outer shell of the shrimp, leaving the tail intact if desired. Make a shallow incision along the back of the shrimp to expose the vein. Lift the thin shell covering the vein and use a knife or toothpick to remove it. Rinse the shrimp under cold water, and they are ready for cooking.
In a small bowl, mix together the grated ginger, crushed garlic, Stevia, cornstarch, and dark soy sauce. Set aside.
Heat the oil in a wok or large skillet over medium-high heat. Add the onions, carrots, and snow peas. Sauté for about 3-4 minutes until the vegetables are slightly tender but still crisp.
Add the cleaned shrimp to the vegetables and continue cooking for an additional 3-4 minutes until the shrimp turn pink and opaque.
Pour the prepared sauce over the shrimp and vegetables. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens.
Taste the stir fry and add salt if necessary. Remember that the soy sauce already contains salt, so adjust accordingly.
Once the shrimp are cooked through, and the vegetables are tender, remove the stir fry from heat. Serve it hot.

Notes

Only with 1 WW point

Nutrition