Whisk together 2 teaspoons of oil, 1.5 teaspoons of soy sauce, and garlic in a large bowl; add shrimp and toss to coat.
Lightly coat a large skillet or wok with cooking spray, and heat over high heat. Add shrimp and cook until pink, about 2 min. Transfer to a plate.
Heat the remaining oil in the same skillet over high heat; add ginger and cook 30 seconds. Add mushrooms, scallions, bell peppers, snow peas and red pepper flakes, cook until vegetables are crisp tender, about 4 min. Stir in shrimp and remaining soy sauce and toss to combine.
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|Serving Size: 1 Serving (360g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 71 (25%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 258.5mg||80 %|
|Sodium 448mg||15 %|
|Potassium 783.1mg||21 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 10.7g|
|Protein 39.3g||56 %|
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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: 284
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