Keto Frozen Asian Shrimp And Vegetables
6.7g
Net Carbs
26.9g
Protein
9.7g
Fat
7.3g
Fiber
246
Calories
Ingredients:
- 14 ounces Cooked Broccoli (Fat Not Added in Cooking)
- 8 ounces Snowpeas (Pea Pod)
- 14 ounces Sweet Red Peppers (Chopped, Frozen)
- 4 tablespoons Canola Vegetable Oil
- 2 pounds Shrimp
Directions:
Use the Atkins recipe to make Teriyaki Glaze, you will need 8 tablespoons.
- Make the glaze as described but do not add the Thick-It-Up or xanthan gum (it will not freeze if you do). Freeze the sauce in ice cube trays (1 Tbsp per ice cube well) for at least 4 hours or until frozen.
- Combine all frozen ingredients in a large bowl, toss to combine (or divide into 4 equal portions of each component). Place into four 1 quart freezer bags adding 2 Teriyaki Glaze cubes (see above) to each bag. Place in freezer until ready to use. May be frozen for up to 3 months.
- To cook: Heat a skillet or wok with 1 tablespoon oil over medium-high heat. Place one frozen quart baggie into hot pan and stir-fry for 3-5 minutes until cooked through and coated in sauce (shrimp will turn pink and curl up, vegetables will no longer be frozen and heated through). Each bag makes 2 servings; save one portion to reheat in the microwave the following day if desired.
