Tasty and quick!

24 oz frozen salad shrimp (680 g)
2 tbsp olive oil (25 mL)
2 green onions, chopped
Teriyaki Sauce:
3 tbsp SPLENDA® Granular (45 mL)
2 tbsp soy sauce (25 mL)
1 tsp ground ginger (5 mL)
1/2 tsp garlic powder (2 mL)
1/8 tsp Thickening Agent, page 57 (0.5 mL)

Place shrimp in colander and rinse over large bowl under running, cold tap water 1 minute. Allow to soak in water 5 minutes in order to thaw. Drain.

Teriyaki Sauce: In small bowl, combine SPLENDA® Granular, soy sauce, ginger, garlic powder and Thickening Agent, page 57.

In large skillet in olive oil, stir-fry shrimp until liquid accumulates in skillet. Pour off liquid. Add green onions. Stir in Teriyaki Sauce and stir-fry until sauce has thickened. Serve immediately.

Nutritional Analysis (with green onions only): Yield: 4 servings, 1 serving: 191 calories; 34.9 g protein; 3.0 g fat; 3.9 g carbs

Helpful Hint: In the photo I used green and red peppers. Stir fry these in olive oil until tender-crisp, then continue recipe.