NO-FRY SHRIMP STIR-FRY

NO-FRY SHRIMP STIR-FRY 

The secret to super easy stir-fry? 

A microwave. This delicious, 

diabetes-friendly recipe turns six

 ingredients into a quick 

weeknight meal in minutes 

MAKES: 4 servings

SERVING SIZE: 1 1/4 cups

CARB GRAMS PER SERVING: 29

12 ounces frozen deveined, peeled 

(with tails intact if desired), 

cooked shrimp, thawed and drained

1/3 cup bottled light Asian salad dressing

3 cups purchased broccoli florets

 1/4 cup water

1 8.8 ounce pouch cooked brown rice

1 cup purchased shredded carrots

2 teaspoons purchased 

toasted sesame seeds

Crushed red pepper (optional)

In a medium bowl, combine shrimp and salad

 dressing; cover and marinate in the refrigerator

 for 30 minutes, stirring occasionally.

2.

 In a 2-quart microwave-safe casserole, 

 combine broccoli and the water. Microwave,

 covered, on 100 percent power (high) for 

2 minutes, stirring once halfway through 

cooking.

Drain in a colander and return to casserole.

3. 

Add shrimp mixture, rice, and carrots to 

 drained broccoli in casserole. Microwave, 

covered, on 100 percent power (high) for 

3 to 5 minutes or until mixture is heated 

through, stirring once halfway through cooking.

4. 

Divide shrimp mixture among four serving

  bowls. Sprinkle with sesame seeds and,

if desired, crushed red pepper. 

Makes 4 servings (1-1/4 cups each).