Mix soy sauce, sugar, cornstarch, red pepper and sesame oil set aside. Heat vegetable oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened. Serve over rice.
1 Serving: Calories 135 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 120mg Sodium 1,170mg Carbohydrate 9g (Dietary Fiber 1g) Protein 14g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sweet-and-Spicy Shrimp recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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