When it comes to making a quick and healthy meal, stir fried vegetables and shrimp top my list.
I used to relegate this particular shellfish to special occasions. I thought it was too expensive to put in my cart, but that wasn’t true.
Our local grocery store, and Costco sell affordable (and sustainable) shrimps, and when I toss them into a pan with colorful veggies, I don’t need quite as many per person. This definitely makes them pocketbook and calorie friendly.
My shrimps shared the pan with kale, mandarin oranges, an easy Asian orange sauce, and a sprinkle of sunflower seeds. But if you prefer a Greek theme for your meal, you might like this Greek Inspired Summer Squash Sauté just as well.
Either way, you’ll be eating a healthy and affordable meal.
- 4 large Clementines (tangerines), juiced
- ⅓ cup low sodium vegetable broth
- ½ tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 cloves garlic, crushed
- 2 teaspoon Chinese hot mustard
- 1 teaspoon cornstarch
- 1 tablespoon canola oil
- 1 cup onion, chopped
- 6 cups kale, chopped
- 20 ea medium shrimp, peeled and deveined
- 4 medium Clementines (tangerines), sectioned
- 2 tablespoons sunflower seeds, toasted
- ombine the juice of 4 Clementines, vegetable broth, sesame oil, soy sauce, garlic, and hot mustard in a bowl.
- Pour half the mixture over the shrimp and refrigerate for 20 minutes to marinade shrimp.
- Add cornstarch to remaining sauce and set aside.
- In a large skillet over medium high heat add oil and onions. Cook for 3 - 4 minutes to soften, then add kale. Cook for another 4 - 5 minutes to soften kale. Add more vegetable broth if needed to keep from burning the kale and onions.
- Add shrimp and remaining sauce to the pan. Cook for 3 - 5 minutes until shrimp start to curl. Add tangerine segments and cook for another minute or two to warm the orange segments.
- Serve sprinkled with sunflower seeds.
Weight Watchers PointsPlus 14
Saturated fatty acids: 1.93g
Monounsaturated fatty acids: 7.19g
Polyunsaturated fatty acids: 7.58g
Total fat: 16.70g
Calories from fat: 150
Carbohydrate, by difference: 78.07g
Total dietary fiber: 12.56g
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