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Nutrition Facts
Serving Size 1 (282g) Recipe makes 2 servings The following items or measurements are not included below: 2 teaspoons Splenda sugar substitute
Calories 245
Calories from Fat 37		(15%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 259mg		86%
Sodium 2265mg		94%
Potassium 510mg		14%
Total Carbohydrate 11.4g		3%
	Dietary Fiber 1.5g	5%
	Sugars 3.1g
Protein 39.1g		78%
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Sweet and Spicy Shrimp

Recipe #152429 | 13 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: meltedcountry
Jan 19, 2006

This is one of my all time favorite shrimp recipes, and I got it from Weight Watchers of all places! I have in my notes that a serving size is 4.5 oz and only 2 points. Note: I usually double the sauce and add a handful of snow peas with the vegetables

SERVES 2 (change servings and units)

Ingredients

3/4 lb uncooked peeled and deveined large shrimp
1/4 cup soy sauce
2 teaspoons Splenda sugar substitute
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil or peanut oil
1 small onion, sliced
1 small bell pepper, sliced

Directions

1
Mix soy sauce, splenda, cornstarch and crushed red pepper: set aside.
2
Heat oil in skillet over medium-high heat.
3
Cook onion, and pepper in oil 2-3 minutes or until crisp-tender.
4
Stir in soy sauce mixture and add shrimp.
5
Cook 3-5 minutes or until shrimp are pink and firm and sauce is thickened.
6
Great served over rice (not included in points!).
7
ENJOY!

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Featured Reviews for This Recipe

From: Indiana Debbie

On Jan 22, 2006

I made this exactly as written and it was excellent. I served it with a side of broccoli but next time I think I will add the broccoli to everything else and stir fry it too! I bet this would also be good with chicken. Thank you for a great recipe.

1 person found this review helpful

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From: TeresaS

On Nov 5, 2006

This dish looks great plated because it has a wonderful mixture of colors. I did throw in some snow peas and used red bell peppers. The only thing I did not care for was that it was a bit too salty for my liking. Next time I will try low sodium soy sauce. I'm not sure if that will lower the salt taste. I have never used it before. Thanks for posting.

1 person found this review helpful

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From: PaulaG

On Apr 25, 2006

I reduced the recipe to serve 1, doubled the amount of soy sauce leaving the remainder of the ingredients alone. It is a super quick and delicious dinner. It was served over Rice Pilav With Orzo Rice Pilav With Orzo with a side of steamed broccoli.

1 person found this review helpful

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