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Directions
Nutrition Facts
Serving Size:
3 oz. shrimp, 11/2 cups vegetables & 3 Tbsp. sauce
Per Serving:
182 calories; protein 19.8g; carbohydrates 12.2g; dietary fiber 4.1g; sugars 5.1g; fat 6.3g; saturated fat 1g; cholesterol 142.9mg; vitamin a iu 4055IU; vitamin c 120.3mg; folate 232.1mcg; calcium 97.3mg; iron 1.8mg; magnesium 52.6mg; potassium 622.5mg; sodium 1091.3mg; thiamin 0.3mg.
Exchanges:
2 vegetable, 3 lean meat, 1 fat
Advertisement Directions Instructions Checklist Step 1 Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm. Advertisement Step 2 Add the