Saturday, March 10, 2018

Sweet Thai Shrimp Stir Fry

Confession: I like my shrimp overcooked. There. I said it. Now we can move on. I always knew I didn't like my shrimp the way most people did but this stir fry sealed the deal. As we were eating it John was raving and I thought they were too "juicy" so I cooked my shrimp more, probably to what most would consider rubbery haha, and loved them!

Weeknight meals are and always will be a challenge. With prioritizing my health it is not always easy to find weeknight meals I can get on the table and actually enjoy. This stir fry was perfect. It was full of flavor and easy to make. You can substitute any protein if you don't like shrimp, but you must try this!

Source: Stephanie Cooks Original

2 Weight Watchers Freestyle Points for 1/2 the recipe

1 tsp sesame oil
1/2 pound peeled and deveined shrimp
1 bag of frozen stir fry veggies (or substitute fresh), cooked
1 tbsp low sodium soy sauce
2 tbsp sweet Thai chili sauce
1/4 tsp garlic powder
Salt and pepper
1/2 lemon

1- Heat the oil in a wok or large skillet. Add the shrimp. Cook on one side and then flip to the other.
2- Meanwhile in a bowl stir together the soy sauce, chili sauce, garlic powder, and season with salt and pepper.
3- After the shrimp are fully cooked stir in the sauce and the veggies. Mix well. Squeeze the lemon over the skillet and stir.
4- Serve hot.


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