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Nutrition Facts
Serving Size 1 (156g) Recipe makes 4 servings The following items or measurements are not included below: stir fry vegetables red wine vinegar
Calories 324
Calories from Fat 98		(30%)
Amount Per Serving		%DV
	Total Fat 11.0g	16%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 165mg		55%
Sodium 213mg		8%
Potassium 297mg		8%
Total Carbohydrate 38.7g		12%
	Dietary Fiber 1.7g	6%
	Sugars 19.6g
Protein 21.1g		42%
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Sweet and Sour Shrimp (Flat Belly Diet)

Recipe #390561 | 10 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Scrivener1
Sep 16, 2009

This is a very fast and tasty dish. It is great just as written, although I also like to add a little Thai Chili Sauce to it for zing! Also, I use a mix of stir fry vegetables, but the original recipe calls for frozen bell peppers. If you wanted to cut the peppers, this would probably be good with fresh peppers. This recipe is doubled from the original.

SERVES 4 (change servings and units)

Ingredients

1 teaspoon olive oil
16 ounces stir fry vegetables, frozen
2/3 cup apricot jam
4 teaspoons red wine vinegar
12 ounces shrimp, cooked, peeled, and deveined
1/2 cup unsalted dry roasted peanuts, chopped

Directions

1
Heat the oil in a nonstick skillet over medium high heat.
2
Add the peppers and cook for about 5 minutes, stirring, occassionally.
3
Add the jam and vinegar. Cook for 2 minute or until bubbling.
4
Add the shrimp and cook for 3 minutes or until bubbling.
5
Serve and sprinkle with peanuts.
6
NOTE: I changed the cook times slightly to account for the recipe being doubled.