Sunny Shrimp Stir Fry

This dinner is a new twist on a family favorite dish. My family loves stir fry made with loads of teriyaki sauce. The problem is that teriyaki sauce is a higher carb/higher sugar sauce that may not be the best option for those on a reduced carb diet. This recipe features a sauce made up of sunflower seed butter and lite soy sauce in place of teriyaki sauce.

Interested in more low carb versions of classic comfort dishes? Check out 10 Diabetes-Friendly Classic American Foods

Servings: 3
Serving Size: ~1-1.5 cup

Ingredients:

• 9 oz. shrimp, peeled and deveined cooked, tail-off
• 5 cup bell peppers, cut into strips
• ½ cup shelled edamame (soybeans)
• ¼ cup sunflower seed butter
• 2 tsp. lite soy sauce
• 1 tsp. olive oil

Directions:

1. In a medium size skillet, heat olive oil on stovetop (medium heat)
2. Add in bell peppers, cook for 8-10 minutes (stir occasionally)
3. Prepare sauce while peppers are cooking on stovetop
   • Melt sunflower seed butter in microwave (approximately 20-30 seconds)
   • Add soy sauce
   • Mix together, using a fork, until well combined
4. Add edamame to skillet, cook for 2-3 minutes (stir occasionally)
5. Add shrimp to skillet, cook for 3-4 minutes (stir occasionally)
6. Use a spatula to pour sauce into stir fry mixture. Stir until all ingredients are well coated with sauce.
7. Allow all ingredients to cook on stovetop (medium heat) for another 2-4 minutes