1-1/2 lbs. uncooked medium shrimp, peeled and deveined
2 t. canola oil
1-1/2 t. low sodium soy sauce (Kikkoman)
3 cloves garlic, minced
2 Tbls. fresh ginger, minced
8 oz. white mushrooms, quartered
4 scallions, cut into 1-inch pieces
1 large bell pepper (or variety of colored bell peppers to equal large size pepper)
8 oz. snow peas, strings removed
1/4 t. red pepper flakes
2-3 Tbls. low sodium soy sauce
jasmine or basmati rice for serving 4, optional for Phase 2 or 3
Whisk together 2 teaspoons canola oil, 1-1/2 t. soy sauce and minced garlic in a large bowl; add shrimp and toss to coat.
Add a little canola oil to a large skillet or wok and heat over high heat. Add shrimp and cook until pink, for 2 minutes or until cooked through. Transfer to a plate.
Heat 2 tablespoons canola oil in the same skillet over high heat; add ginger and cook for 30 seconds.
Add mushrooms, scallions, bell pepper(s), snow peas and red pepper flakes; cook until vegetables are tender-crisp, about 4 to 6 minutes. Stir in shrimp and 2 to 3 tablespoons soy sauce to combine.
Serve over cooked jasmine or basmati rice for Phase 2 or 3 of South Beach. Cook rice according to package directions.
Serves 4