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Teriyaki Shrimp Stir-fry with Pineapple and Peppers

Teriyaki Shrimp Stir-fry with Pineapple and Peppers Recipe. Diabetic Friendly, low carb recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

4 servings.
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  • 3/4 cup fat-free, reduced-sodium chicken broth, divided
  • 2 tsp. cornstarch
  • 2 Tbsp. lite Teriyaki sauce
  • 1/8 tsp. ground pepper
  • 2 Tbsp. canola oil, divided
  • 3/4 lb. medium shrimp, shelled and deveined
  • 1 Tbsp. grated or minced ginger
  • 1 large garlic clove, minced
  • 8 large white mushrooms, stemmed and quartered
  • 1 cup diced green bell pepper
  • 1 cup diced red bell pepper
  • 1 cup fresh pineapple, in 1-inch cubes
  • Cooked brown rice


  1. Pour 1/4 cup of broth into small bowl. Add cornstarch and whisk to blend. Add remaining broth, Teriyaki sauce and ground pepper. Set seasoning sauce aside.
  2. In wok, heat 1 tablespoon of oil over high heat. Add shrimp and stir-fry until they look pink, 2-3 minutes. Turn shrimp out into bowl.
  3. Add remaining oil to wok. Stir-fry ginger and garlic until fragrant, 30 seconds. Add mushrooms and peppers and stir-fry until mushrooms look moist, 2 minutes. Add pineapple and return shrimp to wok. Stir seasoning sauce and pour it into pan. Stir-fry until the sauce thickens and boils, about 2 minutes. The shrimp should be white in the center. Serve immediately. Can be accompanied by cooked brown rice, if desired (not included in nutritional information).

Nutritional Information (Per Serving)
Protein:20 g
Sodium: 190 mg
Fat: 9 g
Saturated Fat: 1 g
Dietary Fiber: 2 g
Carbohydrates: 13 g

Source: AICR

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