Ingredients

• ¼ cup soy sauce
• 2 tsp. Splenda
• 2 tsp. corn starch
• ½ tsp. crushed pepper
• ½ tsp. sesame oil, or peanut oil
• 1 small onion, sliced
• 1 small green pepper, sliced
• 1 medium carrots, thinly sliced (about 1/2 cup)
• 12 ounces shrimp, large, uncooked and peeled

Method

Mix soy sauce, Splenda, cornstarch and red pepper. Set aside.

Heat vegetable oil in 10" skillet over medium-high heat. Cook onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.

Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened.

Notes

Nutrients Per Serving:
Calories 110
Carbohydrates 8 g
Protein 14 g
Dietary Fiber 1 g
Total Fat 1.5 g
Saturated Fat 0 g

Categories

Seafood