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Stir-Fried Shrimp With Snow Peas and Carrots

Per Serving

Stir-Fried Shrimp With Snow Peas and Carrots

Makes: 6
Serving Size: 1 cup
Calories 185
Fat 5 g
Saturated Fat 1 g
Trans Fat 0 g
Carbohydrate 16 g
Fiber 2 g
Sugars 9 g
Cholesterol 120 mg
Sodium 165 mg
Protein 18 g
Choices: Carbohydrate 0.5, Vegetable 1, Lean meat 2, Fat 0.5
  • Makes: 6
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 10 minute


2 large carrots, peeled and thinly sliced on a diagonal
1 cup fresh trimmed snow peas
1 lb. large shrimp, peeled and deveined
1 1/2 Tbsp. all-purpose flour
pinch salt
1 Tbsp. peanut or vegetable oil
1 tsp. peanut or vegetable oil
1 large shallot, minced
2 scallions, minced
1 recipe of either Orange Hoisin Sauce or Sweet and Sour Sauce
1/2cupcanned pineapple chunks, packed in their own juice
2Tbsp.roasted unsalted peanuts


  1. Prepare the vegetables: Bring a pot of water to a boil. Add the carrots and snow peas, and turn off the heat. Let vegetables stand in the water for 30 seconds. Drain and immediately plunge the vegetables into ice water to stop the cooking process. Drain again, pat dry, and set aside.
  2. In a large bowl, toss the shrimp with the flour and salt until the shrimp are lightly coated. Shake off excess. Heat a large wok over medium-high heat. Add the 1 Tbsp. of peanut or vegetable oil. Add half the shrimp and stir-fry. Remove the shrimp to a bowl and set aside. Do the same for the rest of the shrimp.
  3. Prepare the aromatics: Add the 1 tsp. of peanut or vegetable oil to the wok. Stir-fry the shallots and scallions for 30 seconds. Add in the blanched carrots and snow peas, and stir-fry for 1 minute. Add in the desired sauce, and cook for 1 minute or until thickened.
  4. Return the shrimp to the wok, and add in the pineapple chunks and peanuts, tossing to coat with the sauce. Serve immediately.

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