Devin Alexander
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Buffalo Shrimp

Buffalo Shrimp Stir Fry

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Servings: 1 serving
Ingredients Method Notes

Ingredients
  

  • olive oil spray
  • 1/2 cup snap peas, trimmed*
  • 1 medium carrot, peeled and sliced into 1/4-inch thick rounds
  • garlic powder, to taste
  • 6 ounces large peeled raw shrimp (ideally 16-20 count)
  • 1/2 cup grape or cherry tomatoes
  • 3 tablespoons hot wing sauce, divided (preferably a natural one)
  • 3/4 cup cooked brown rice (preferably short-grain)

Method
 

  1. Heat a large nonstick stir-fry pan or wok over medium-high heat until hot. Spray the pan then add the peas and carrots. Sprinkle with garlic powder. Cook until the peas are bright green and warmed. Push to the edges of the pan.
  2. Re-spray the center of the pan and add the shrimp in a single layer. Cook until bright pink, about 1-2 minutes per side. Add the tomatoes. Push the peas and carrots back to the center, mixing them with the shrimp and tomatoes.
  3. Spoon 2 tablespoons of the sauce over and toss.
  4. Place the rice evenly in the bottom of a salad bowl or over a dinner plate. Mound the stir fry on top. Drizzle the remaining tablespoon of sauce over the top. Enjoy immediately.

Notes

541 calories, 43 g protein, 63 g carbohydrates, 11 g sugars, 12 g fat, 1 g saturated fat, 259 mg cholesterol, 10 g fiber, 378 mg sodium
*Trim peas from one end by breaking off the tip to pull the string from each pea.
First run in Men's Fitness Magazine.