Posted on 2 Comments

Shrimp stir fry in a Thai chili sauce

1 serving 

Each serving provides 

1 leanest 

3 greens

3 condiments 

2 healthy fats 

10 oz. Raw shrimp-1 leanest ( cooked will yield to 7 oz.) 

1.99 oz. zucchini -1 green 

1.13 oz. Sugar snap peas -1 green

0.6 oz. Sliced mushrooms- 1/2 green 

1.3 oz.  Sliced orange pepper-1/2 green 

3 Tablespoons G Hughes sweet chili sauce- 3 condiments 

1 Tablespoon homemade garlic butter- 2 healthy fats

Homemade garlic butter recipe (1/2 Tablespoon = 1 healthy fat)

1 stick softened butter

4 garlic cloves minced

fresh or dried parsley

Mix or whip good and store in the refrigerator in an air tight container.

Put your butter in your frying pan and add all your veggies and shrimp. Cook till shrimp is pink and veggies are cooked but not mushy. Stir in 2 Tablespoons of the sauce and warm up. Serve and drizzle with the 3rd Tablespoon of chili sauce.

Note: You can use 6 oz. chicken instead of shrimp if you want. Remember you only get 1 healthy fat with a leaner so use 1/2 Tablespoon of the garlic butter instead of 1 Tablespoon.

2 thoughts on “Shrimp stir fry in a Thai chili sauce

  1. Do you have non lactose packets? I can’t eat milk or cheese, but eggs are

    1. No I don’t

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.