Saucy Shrimp and Veggies | Midwest Living

Saucy Shrimp and Veggies

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Saucy Shrimp and Veggies

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  • Makes: 4 servings
  • Start to Finish 20 mins

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Ingredients

  • 1 12 - ounce package peeled fresh baby carrots
  • 8 ounces broccoli, trimmed and cut up (3 cups)
  • 1 tablespoon cooking oil
  • 1 pound peeled and deveined medium shrimp
  • 1 cup cherry tomatoes
  • 1/3 cup honey
  • 2 tablespoons bottled chili-garlic sauce
  • 2 tablespoons orange juice

Directions

  1. In large saucepan cook carrots, covered, in lightly salted boiling water 5 minutes. Add broccoli; cook 3 to 4 minutes more or just until vegetables are tender. Drain.
  2. Meanwhile, heat oil in large skillet; add shrimp and tomatoes. Cook and stir 3 to 4 minutes or until shrimp are opaque. Transfer to serving platter with vegetables. For sauce, in skillet combine honey, chili sauce, and juice; heat through. Spoon over shrimp and vegetables. Serves 4.

Nutrition Facts

(Saucy Shrimp and Veggies)

Servings Per Recipe 4, vit. A (IU) 12342, cal. (kcal) 319, vit. C (mg) 75, Thiamin (mg) 0, iron (mg) 4, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 81, Monosaturated fat (g) 2, sat. fat (g) 1, Niacin (mg) 4, Polyunsaturated fat (g) 2, chol. (mg) 172, Potassium (mg) 770, fiber (g) 5, sugar (g) 34, Fat, total (g) 6, calcium (mg) 131, Cobalamin (Vit. B12) (µg) 1, carb. (g) 43, pro. (g) 26, sodium (mg) 361

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