2 ounces peeled and deveined medium shrimp 

pinch of coarsely ground sea salt 

pinch of freshly ground black pepper 

1 tsp. canola oil 

1 T. lime juice 

2 tsp. crushed fresh ginger 

1 tsp. cornstarch 

1 tsp. minced garlic 

1 tsp. toasted sesame oil 

1 C. broccoli florets 

1/2 C. snow peas 

1/2 C. matchstick-cut carrots 

1/2 C. whole shiitake mushrooms 

2 tsp. low-sodium soy sauce 

2 T. water 

 

Season the shrimp to taste with salt and pepper. Heat the canola oil in a large heavy skillet over high heat. The pan should be as hot as possible. Place the shrimp in the pan and sear for 45 to 60 seconds. Remove and set aside. In a large bowl, blend the lime juice, ginger, cornstarch, garlic, and sesame oil until the cornstarch is dissolved. Mix in the broccoli, peas, carrots, and mushrooms, tossing to lightly coat. In the same pan used for the shrimp, cook the vegetables for 2 minutes, stirring constantly. Stir in the soy sauce and water. Cook for about 10 minutes, or until the vegetables are crisp-tender. Place the vegetables on a plate and top with the shrimp.

 

Yield: 1 serving

Calories: 270

Fat: 11g

Fiber: 6g