EWWK: Spicy Orange Shrimp Stir Fry


1 pound shrimp (medium)
8 cups broccoli, cut into florets (use stems too—cut into small pieces)
1 red bell pepper, sliced into strips
3 tablespoons organic canola oil
2 tablespoons reduced soy sauce, divided
¼ cup orange juice
1 tablespoon honey
1 tablespoon rice wine vinegar
1 tablespoon hot sauce
1 tablespoon ginger
2 cloves garlic, minced
Green onions, chopped (optional garnish)


Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil or parchment paper.

Spread the broccoli florets and red pepper on the prepared pan, drizzle with oil and 1 tablespoons of soy sauce. Roast for 15 minutes.

Meanwhile, combine the orange juice remaining tablespoon of soy sauce, honey, vinegar, garlic, ginger and hot sauce in a pie pan or shallow bowl. Add shrimp and marinate while the broccoli cooks.

Add the shrimp and the marinade to the pan in a single layer over the broccoli and roast until the shrimp are pink and just cooked through (8-10 minutes). Serve with rice and garnish with green onions.

Yield: 4 Servings
Nutrition Breakdown: Calories: 270, Fat 12g, Cholesterol 145mg, Sodium 1000mg, Carbohydrate 21g, Fiber 5g, Protein 21g
Percent Daily Value: 45% Vitamin A, 15% Vitamin C, 10% Iron, 33% Calcium
Carbohydrate Choice: 11/2 Carbohydrate
Diabetes Exchanges: 3 Vegetables, 3 Lean Meats, 1 Fat