Sweet and Sour Shrimp

Shrimp and vegetables are stir-fried to perfection in this five-ingredient, 15-minute main dish. You'd never guess this popular entree is a low-calorie and low-fat dish.

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    1  12  ounce package 
    frozen peeled, deveined shrimp
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    1/3  cup 
    bottled stir-fry sauce
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    1/4  cup 
    pineapple-orange, orange, or apple juice
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    Nonstick cooking spray
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    3   cups 
    assorted fresh stir-fry vegetables (from produce department)

Thaw shrimp. Rinse shrimp; pat dry with paper towels. Set aside. In a small bowl combine stir-fry sauce and juice; set aside.
Coat an unheated nonstick wok or large skillet with nonstick cooking spray. (Add oil during cooking, if necessary.) Preheat wok over medium-high heat. Add vegetables; stir-fry for 3 to 5 minutes or until crisp-tender. Remove vegetables from wok. Add shrimp; stir-fry for 2 to 3 minutes or until shrimp are opaque. Push shrimp to side of wok.
Add sauce mixture to wok. Return vegetables to wok. Toss gently to coat. Cook and stir about 1 minute more or until heated through. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 119, Fat, total (g) 1, chol. (mg) 131, sat. fat (g) 0, carb. (g) 11, fiber (g) 2, pro. (g) 17, sodium (mg) 666, Percent Daily Values are based on a 2,000 calorie diet
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