My Version – South Beach Shrimp Stir-Fry over Rice

This is certainly one of our most favorite recipes.  It’s quick, simple, nutritions, and economical.Temp


  • 4 teaspoons olive oil, divided
  • 2 tablespoons plus 1 1/2 teaspoons low-sodium soy sauce, divided
  • 3 garlic cloves, minced
  • 1 1/2 pounds medium peeled and deveined fresh or thawed frozen shrimp 
  • 2 tablespoons minced fresh ginger
  • 8 ounces white mushrooms, quartered
  • 4 scallions, cut into 1-inch pieces
  • 1 large bell pepper, any color, cut into thin strips
  • 8 ounces snow peas, strings removedimg_4195-1
  • 1/4 teaspoon red pepper flakes
  • Any other vegetable you have in your refrigerator and want to add – we love brocolli!


  1. Whisk together 2 teaspoons of the oil, 1 1/2 teaspoons of the soy sauce, and garlic in a large bowl; add shrimp and toss to coat.
  2. Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, 2 minutes. Transfer to a plate.
  3. Prepare rice, pasta, or rice noodles for variation or not if you really want a low calorie meal.
  4. Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds. Add mushrooms, scallions, bell pepper, snow peas, all other vegetables, and red pepper flakes and cook until vegetables are crisp-tender, about 4 minutes. Stir in shrimp and remaining soy sauce and toss to combine. Serve hot.
  5. Nutrition facts are without the rice or noodles added in so you will need to consider that.


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