Shrimp with red and green peppers - you can also use scallops!
1. Heat large skillet or wok over hight heat. Add 2 tsp of oil to coat pan. Allow oil to heat briefly, then add garlic and green onion. Cook, stirring until fragrant and very lightly colored, about 30 seconds.
2. Add the bell pepper strips and continue frying until they begin to soften but are not limp, about 2-3 minutes. Transfer to a bowl and set aside.
3. Heat another tsp of oil in the pan. Add the shrimp and cook until warmed through. *If using scallops, cook until the centers are opaque.
4. Return veggies to the pan and add the red pepper flakes, soy sauce, and sesame oil. Stir thoroughly to mix and coat.
5. Serve immediately over rice.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 217 | ||
Calories from Fat: 57 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 129.6mg | 40 % | |
Sodium 273.6mg | 9 % | |
Potassium 227.3mg | 6 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 20.2g | ||
Protein 17.9g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 217
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