Stir Fry Shrimp With Ginger and Mushrooms

I have a delicious, healthy recipe for you today from Atkins. I used to think Adkins was a “steak and eggs” diet, but then I took a good look at their recipes. It’s actually a whole-foods diet loaded with plenty of “good” carbohydrates including leafy greens, berries, nuts and other delicious whole and natural foods.

I like meals that I can make in a hurry for busy weeknights. This stir fry shrimp recipe is a quick and easy weekday supper. If you’re not a shrimp fan, you can substitute sliced chicken breast for the shrimp .

Stir Fry Shrimp with Ginger and Mushrooms

Ingredients:

• 2 tablespoons canola oil
• 3 cloves garlic, minced
• ¾ tablespoon peeled and chopped fresh ginger
• 1 cup sliced mushrooms
• 1 cup chopped celery
• 2 tablespoons toasted sesame oil
• 1 ½ pounds large shrimp, deveined and shelled
• 3 tablespoons reduced sodium soy sauce
• ¾ teaspoon dried red pepper flakes

Directions:

1. Heat canola oil in a large, heavy skillet or wok over medium-high heat until hot but not smoking. Add the garlic and ginger, and stir-fry for 30 seconds. Add the mushrooms, celery, and sesame oil and stir-fry for 30 seconds.
2. Add the shrimp, soy sauce, and red pepper flakes, and stir-fry until the shrimp are pink and just cooked through, for 3-4 minutes. Serve immediately.

Nutritional Information Per Serving:

Net Carbs: 4 grams
Total Carbs: 5 grams
Fiber: 1 grams
Protein: 36 grams
Fat: 17 grams
Calories: 324
Makes: 4 servings
Prep Time: 15 minutes
Total Time: 20 minutes

This recipe is part of Atkins 2 Week Meal Planner.