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WW Recipe of the Day: Easy Caribbean Shrimp and Vegetable Stir Fry
Here is an easy way to deliver a flavor-packed meal using easy-to-find ingredients.
I love stir-fried dishes, but typically only have them in restaurants. After some flavorless flops, I’ve steered clear of making them at home. It’s the sauce that always seems to be lacking the right flavor or consistency.
When I first read this recipe I’ll be honest, I thought tomatoes, pineapple and barbecue sauce (affiliate link) sounded like an awful combination.
Boy was I shocked. Not only was it edible, but everyone thought it was delicious. Better even than some restaurant meals.
If you’re like me and think “no way” when you read this recipe, please give it a try. You may be pleasantly surprised. This has become my “go to” sauce, and I always have the three simple ingredients in my pantry.
How Many Calories and WW Points in this Easy Caribbean Shrimp Stir-Fry?
According to my calculations, each serving has just 238 calories.
To see your WW Points for this recipe, track it in the WW App! or site, Click here!
(You must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
2 SmartPoints (Blue plan)
2 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
How to Make Caribbean Shrimp Stir Fry with Mixed Vegetables
Step 1: Gather and prepare all ingredients.
Step 2: Heat oil in a large skillet (affiliate link) over medium-high heat.
Step 3: Add shrimp, garlic powder and Italian seasoning. Sauté 2-3 minutes or until pink and just starting to curl. Remove the shrimp to a bowl.
Step 4: Add the fresh vegetables to the warm pan along with 2 tablespoons of water. Stir fry 4-5 minutes.
Step 5: Add the tomatoes, pineapple and barbecue sauce (affiliate link). Bring to a boil stirring frequently. Continue to cook 5-7 minutes or until vegetables are done to your liking.
Step 6: Return shrimp to the pan. Stir to coat. Turn off heat and let shrimp warm 1-2 minutes.
Recipe Notes
- I used fresh carrots, green beans, celery and peppers. Make it your way and use your favorite fresh vegetables.
- The amount of water released from the vegetables will impact the sauce thickness.
- If you like your sauce thicker, remove 2 tablespoons to a bowl. Add 1-2 teaspoons of cornstarch or arrowroot. Whisk to remove all lumps and return the mixture to the pan. Stir to combine with the rest of the sauce.
- The protein can be changed to chicken, pork or even tofu.
- Leave the vegetables out and serve them steamed on the side.
- Like it hot, just use hot barbecue sauce or add a few hot peppers.
- Substitute frozen vegetables, just don’t include the 2 tablespoons of water.
Serving Suggestions
- Serve with rice or riced cauliflower.
- Enjoy it alongside a baked sweet potato.
- Have it over sweet potato or summer squash zoodles.
- Pair with black, white or pinto beans.
Ways to Use Leftovers
- Use a low-carb tortilla to make a flavorful wrap.
- Use leftover shrimp stir fry to top a baked potato.
- Add it to cooked ramen.
- Turn it into a pizza. Top each half of a toasted English muffin and sprinkle with cheese. Warm it in the microwave (affiliate link) or under the broiler until the cheese is melted.
If you’ve made this Caribbean Shrimp and Veggie Stir-Fry, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Caribbean Shrimp and Vegetables Stir Fry
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound raw shrimp, peeled and deveined
- 2 cups fresh chopped vegetables
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons water
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes
- 1 can (8 ounces) unsweetened pineapple chunks
- 1/4 cup barbecue sauce
Instructions
- Heat oil in a large skillet (affiliate link) over medium-high heat.
- Add shrimp, garlic powder and Italian seasoning. Saute 2-3 minutes or until pink and just starting to curl. Remove the shrimp to a bowl.
- Add the fresh vegetables to the warm pan along with 2 tablespoons of water. Stir fry 4-5 minutes.
- Add the tomatoes, pineapple and barbecue sauce. Bring to a boil stirring frequently. Continue to cook 5-7 minutes or until vegetables are done to your liking.
- Return shrimp to the pan. Stir to coat. Turn off heat and let shrimp warm 1-2 minutes.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 6 PointsPlus (Old plan) I used fresh carrots, green beans, celery and peppers. Make it your way and use your favorite fresh vegetables. The amount of water released from the vegetables will impact the sauce thickness. If you like your sauce thicker, remove 2 tablespoons to a bowl. Add 1-2 teaspoons of cornstarch or arrowroot. Whisk to remove all lumps and return the mixture to the pan. Stir to combine with the rest of the sauce. The protein can be changed to chicken, pork or even tofu. Leave the vegetables out and serve them steamed on the side. Like it hot, just use hot barbecue sauce or add a few hot peppers. Substitute frozen vegetables, just don’t include the 2 tablespoons of water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Taste of Home Cook It Quick: All-Time Family Classics in 10, 20 and 30 Minutes (affiliate link)
Made this recipe and served it over cauliflower rice. Everyone was impressed and no one missed the starchy white rice. A tasty low carb recipe. Thanks for sharing it.