SHRIMP AND VEGETABLE STIR FRY

protein 24.1g

carbs 36.8g

fat 9.8g

327.6calories

Ingredients:

• 150g Frozen or Raw Shrimp
• 1 teaspoon extra-virgin olive oil (7g)
• 100g capsicum, diced
• 50g diced onion 
• 50g corn frozen
• 50g leeks 
• 100ml water
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1g freshly grated lemon zest
• 2 cloves garlic, minced
• 1 tablespoon tomato sauce
• 5g chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Pat the shrimp dry with paper towels and season with salt and pepper.
2. In a small bowl, whisk water, tomato sauce, lemon juice, and cornstarch until smooth and set aside.
3. Heat oil in a nonstick skillet over medium-high heat. Add shrimp, and cook for 1-2 minutes per side or until shrimp is pink and cooked through. Remove to a plate.
4. In the same pan add the diced onion, capsicum, corn, leeks, lemon zest, garlic, and season with salt and pepper; cook, stirring occasionally, until just beginning to soften, 5-6 minutes. 
5. Whisk mixture one more time, and add to vegetables. Cook, stirring until the sauce has thickened slightly. Add shrimp and parsley, stir to combine, and remove from the heat. 
6. Serve warm.

Nutrition Facts:

• Calories: 327.6 Cal
• Protein: 24.1g
• Carbs: 36.8g
• Fat: 9.8g