Shrimp and Vegetable Stir-Fry
85 mins (prep 75, cooking 10)
13 ingredients
4 servings
From Good Food Magazine March 1988. Serve with Saffron-Parmesan Rice and a nice Pinot Grigio.

Categories:  technique , stir-fry , main-dish , seafood , shellfish , shrimp , <-4-hours , time-to-make ,
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Serving Size (162.44 g)
Servings 4
Amount per Serving
Calories 143.14 Calories from Fat 103.5
% Daily Value *
Total Fat 11.5g 70.77%
Saturated Fat 1.6g 32.05%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 336.93mg 56.16%
Total Carbohydrate 9.63g 12.84%
Dietary Fiber 3.41 g 54.6%
Sugars 3.71 g %
Protein 2.61g 20.9%
Vitamin A 6002.52IU% Vitamin C 100.18mg%
Calcium 50.75mg% Iron 0.97mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium shrimp, dried rosemary, dried red pepper flakes, fresh ground pepper