Shrimpy delight


Tried another variation of my stir fry recipe last night … with shrimp! We bought a pound of shrimp back when we bought our house, and were going to break it out to celebrate. It got lost in the back of the freezer. Oops! However, I found it and added it to this week’s menu. This variation is not quite as cheap as my usual stir fry. However, it is about as healthy as you can get, since shrimp falls into the leanest of meats category. Plus, it has all kinds of great things in it that are good for you! So, here’s the new variation:


1 lb shrimp, de-veined ($3.99)
2 cups chopped zucchini ($1.00)
2 cups chopped white mushrooms ($0.75)
1 cup chopped green bell pepper ($0.75)
2 tbsp low-sodium soy sauce
2 tbsp lime juice
Mrs. Dash Fiesta Lime seasoning


Remove the shrimp tails & peel shrimp (I bought it already de-veined, so this was pretty quick). Throw shrimp in a pan with 1-2 tbsp olive oil (or cooking oil of your choice). Add Mrs. Dash seasoning to shrimp. Stir fry until shrimp is almost completely done (should be pink & “butterflied”). Remove shrimp from pan. Add bell pepper, saute until softened. Add zucchini, saute for a couple minutes, then add mushrooms. Once veggies are all softened, add soy sauce and lime juice. Cook for about 2 minutes, then add shrimp back into the pan. Let it heat through (a couple minutes), then plate and serve!

Cost per serving is about $3.25. The veggies will cook down to about half their size, which is why the portions seem so large to start with. You can use whatever veggies you have on hand. These were the ones in my fridge that I thought were closest to “going with” shrimp. Hubby and I scarfed this down in no-time flat! Super yummy, very healthy, and fairly easy on the budget. Enjoy!


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