Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add vegetables; stir-fry 4 min.
Add shrimp; stir-fry 4 min. or until shrimp turn pink and vegetables are crisp-tender. Remove from heat.
Stir in remaining dressing; sprinkle with nuts.
Stir 1/2 tsp. crushed red pepper into cooked shrimp mixture along with the remaining dressing.
Substitute 6 cups mixed seasonal fresh vegetables, such as red pepper strips, small broccoli florets, sugar snap peas, thinly sliced carrots and/or sliced green onions, for the frozen vegetables.
You need only four ingredients to prepare this oh-so-easy low-calorie stir-fry.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 1-3/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.