Saucy Shrimp and Veggies
12 ounce package peeled fresh baby carrots
ounces broccoli, trimmed and cut up (3 cups)
tablespoon cooking oil
pound peeled and deveined medium shrimp
cup cherry tomatoes
tablespoons bottled chili-garlic sauce
tablespoons orange juice
- In large saucepan cook carrots, covered, in lightly salted boiling water 5 minutes. Add broccoli; cook 3 to 4 minutes more or just until vegetables are tender. Drain.
- Meanwhile, heat oil in large skillet; add shrimp and tomatoes. Cook and stir 3 to 4 minutes or until shrimp are opaque. Transfer to serving platter with vegetables. For sauce, in skillet combine honey, chili sauce, and juice; heat through. Spoon over shrimp and vegetables. Serves 4.
Nutrition Facts(Saucy Shrimp and Veggies)
- Per serving:
- 319 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 2 g monounsatured fat),
- 172 mg chol.,
- 361 mg sodium,
- 43 g carb.,
- 5 g fiber,
- 34 g sugar,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet