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Saucy Shrimp and Veggies
Ingredients
- 1 12 ounce package peeled fresh baby carrots
- 8 ounces broccoli, trimmed and cut up (3 cups)
- 1 tablespoon cooking oil
- 1 pound peeled and deveined medium shrimp
- 1 cup cherry tomatoes
- 1/3 cup honey
- 2 tablespoons bottled chili-garlic sauce
- 2 tablespoons orange juice
Directions
1. 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.
2. 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.
3.
Nutrition Facts
(Saucy Shrimp and Veggies)
- Servings Per Recipe 4,
- cal. (kcal) 319,
- Fat, total (g) 6,
- chol. (mg) 172,
- sat. fat (g) 1,
- carb. (g) 43,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 2,
- fiber (g) 5,
- sugar (g) 34,
- pro. (g) 26,
- vit. A (IU) 12342,
- vit. C (mg) 75,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 81,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 361,
- Potassium (mg) 770,
- calcium (mg) 131,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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