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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.
Nutrition Facts
(Saucy Shrimp and Veggies)
- Servings Per Recipe 4,
- Calories 319,
- Protein (gm) 26,
- Carbohydrate (gm) 43,
- Fat, total (gm) 6,
- Cholesterol (mg) 172,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 34,
- Vitamin A (IU) 12342,
- Vitamin 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 (DV %) 131,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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