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Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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

319 calories; total fat 6g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 2g; cholesterol 172mg; sodium 361mg; potassium 770mg; carbohydrates 43g; fiber 5g; sugar 34g; protein 26g; vitamin a 12342IU; vitamin c 75mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 81mcg; vitamin b12 1mcg; calcium 131mg; iron 4mg.

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