Heat oil in a large skillet 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.
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 size: 1-1/4 cups3*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Easy Caribbean Shrimp and Vegetables Stir Fry
Amount Per Serving (1 -1/4 cups)
Calories 238Calories from Fat 50
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.