Keto Frozen Asian Shrimp And Vegetables Recipe
Cook Time: 5 Minutes
Phase: Phase 1
2 lb Shrimp
8 Keto Teriyaki Glaze
14 oz Cooked Broccoli (Fat Not Added in Cooking)
14 oz Sweet Red Peppers (Chopped, Frozen)
8 oz Snowpeas (Pea Pod)
4 tbsp Canola Vegetable Oil
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.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.