As great as it would be to chow down on some hot wings post-workout, it’s unlikely that your body will thank you for it. Here’s the solution: grab some heart-healthy shrimp, veggies, and rice, and toss in some hot sauce. You’ll get the same flavor, plus a heart-healthy serving of snap peas, carrots, and cherry tomatoes. Nutrition (per serving) 541 calories; 43g protein; 63g carbs; 12g fat
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Makes 1 servings
Prep time 10 min.
Cook time 5 min.
Ingredients
3⁄4 cup white rice Olive oil spray 1⁄2 cup snap peas, trimmed* 1 medium carrot, peeled and sliced into 1⁄4-inch-thick rounds Garlic powder to taste 6 oz large (16–20 count), peeled raw shrimp 1⁄2 cup grape or cherry tomatoes 3 Tbsp hot wing sauce, divided *Trim peas by breaking off the tip and pulling out the string that runs the length of the pod.
How to make it
Cook rice according to package instructions. Heat large non-stick stir-fry pan or wok over medium-high heat until hot. Spray pan, then add peas and carrots. Sprinkle with garlic powder. Cook until peas are bright green and warmed. Push to edges of pan. Re-spray center of pan, and add shrimp in single layer. Cook until bright pink, about 1-2 minutes per side. Add tomatoes. Push peas and carrots back to center, mixing them with shrimp and tomatoes. Spoon 2 Tbsp. hot sauce over the shrimp and veggies, and toss. Spread cooked rice evenly over bottom of salad bowl or over dinner plate. Carefully mound the stir-fry on top. Drizzle remaining Tbsp. of hot sauce over top. Serve immediately.
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As great as it would be to chow down on some hot wings post-workout, it’s unlikely that your body will thank you for it.
Here’s the solution: grab some heart-healthy shrimp, veggies, and rice, and toss in some hot sauce. You’ll get the same flavor, plus a heart-healthy serving of snap peas, carrots, and cherry tomatoes.
Nutrition (per serving)
541 calories; 43g protein; 63g carbs; 12g fat
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 1 servings
Prep time 10 min.
Cook time 5 min.
Ingredients
3⁄4 cup white rice Olive oil spray 1⁄2 cup snap peas, trimmed* 1 medium carrot, peeled and sliced into 1⁄4-inch-thick rounds Garlic powder to taste 6 oz large (16–20 count), peeled raw shrimp 1⁄2 cup grape or cherry tomatoes 3 Tbsp hot wing sauce, divided *Trim peas by breaking off the tip and pulling out the string that runs the length of the pod.
How to make it
Cook rice according to package instructions. Heat large non-stick stir-fry pan or wok over medium-high heat until hot. Spray pan, then add peas and carrots. Sprinkle with garlic powder. Cook until peas are bright green and warmed. Push to edges of pan. Re-spray center of pan, and add shrimp in single layer. Cook until bright pink, about 1-2 minutes per side. Add tomatoes. Push peas and carrots back to center, mixing them with shrimp and tomatoes. Spoon 2 Tbsp. hot sauce over the shrimp and veggies, and toss. Spread cooked rice evenly over bottom of salad bowl or over dinner plate. Carefully mound the stir-fry on top. Drizzle remaining Tbsp. of hot sauce over top. Serve immediately.
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Makes 1 servings
Prep time 10 min.
Cook time 5 min.
Ingredients
3⁄4 cup white rice Olive oil spray 1⁄2 cup snap peas, trimmed* 1 medium carrot, peeled and sliced into 1⁄4-inch-thick rounds Garlic powder to taste 6 oz large (16–20 count), peeled raw shrimp 1⁄2 cup grape or cherry tomatoes 3 Tbsp hot wing sauce, divided *Trim peas by breaking off the tip and pulling out the string that runs the length of the pod.
How to make it
Cook rice according to package instructions. Heat large non-stick stir-fry pan or wok over medium-high heat until hot. Spray pan, then add peas and carrots. Sprinkle with garlic powder. Cook until peas are bright green and warmed. Push to edges of pan. Re-spray center of pan, and add shrimp in single layer. Cook until bright pink, about 1-2 minutes per side. Add tomatoes. Push peas and carrots back to center, mixing them with shrimp and tomatoes. Spoon 2 Tbsp. hot sauce over the shrimp and veggies, and toss. Spread cooked rice evenly over bottom of salad bowl or over dinner plate. Carefully mound the stir-fry on top. Drizzle remaining Tbsp. of hot sauce over top. Serve immediately.
Makes 1 servings
Prep time 10 min.
Cook time 5 min.
Prep time 10 min.
Cook time 5 min.
Prep time
10 min.
Cook time
5 min.
Ingredients
- 3⁄4 cup white rice
- Olive oil spray
- 1⁄2 cup snap peas, trimmed*
- 1 medium carrot, peeled and sliced into 1⁄4-inch-thick rounds
- Garlic powder to taste
- 6 oz large (16–20 count), peeled raw shrimp
- 1⁄2 cup grape or cherry tomatoes
- 3 Tbsp hot wing sauce, divided
- *Trim peas by breaking off the tip and pulling out the string that runs the length of the pod.
How to make it
Cook rice according to package instructions. Heat large non-stick stir-fry pan or wok over medium-high heat until hot. Spray pan, then add peas and carrots. Sprinkle with garlic powder. Cook until peas are bright green and warmed. Push to edges of pan. Re-spray center of pan, and add shrimp in single layer. Cook until bright pink, about 1-2 minutes per side. Add tomatoes. Push peas and carrots back to center, mixing them with shrimp and tomatoes. Spoon 2 Tbsp. hot sauce over the shrimp and veggies, and toss. Spread cooked rice evenly over bottom of salad bowl or over dinner plate. Carefully mound the stir-fry on top. Drizzle remaining Tbsp. of hot sauce over top. Serve immediately.
Cook rice according to package instructions.
Heat large non-stick stir-fry pan or wok over medium-high heat until hot. Spray pan, then add peas and carrots. Sprinkle with garlic powder. Cook until peas are bright green and warmed. Push to edges of pan.
Re-spray center of pan, and add shrimp in single layer. Cook until bright pink, about 1-2 minutes per side. Add tomatoes. Push peas and carrots back to center, mixing them with shrimp and tomatoes.
Spoon 2 Tbsp. hot sauce over the shrimp and veggies, and toss. Spread cooked rice evenly over bottom of salad bowl or over dinner plate.
Carefully mound the stir-fry on top. Drizzle remaining Tbsp. of hot sauce over top. Serve immediately.
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