Save on Pinterest

Sassy Shrimp Stir-Fry

Red pepper flakes, ginger and garlic lend a spicy touch to this seafood stir-fry. Pea pods, carrots and Chinese cabbage give the dish a fresh taste that's more than welcomed as the season changes. -The L&T Home Economists
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 tablespoons cornstarch
  • 1-1/2 cups reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • 1 teaspoon grated orange zest
  • 1 teaspoon canola oil
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1-1/2 teaspoons minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup julienned carrot
  • 2-1/2 cups chopped Chinese or napa cabbage
  • 2 cups fresh peas pods
  • 1/4 cup thinly sliced green onions
  • Hot cooked rice, optional

Directions

  • In a bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, vinegar, honey, sesame oil and orange zest; set aside.
  • In a large nonstick skillet or wok, heat canola oil; stir-fry shrimp for 30 seconds. Add ginger, garlic and red pepper flakes; stir-fry 1-2 minutes longer or until shrimp turn pink. Remove and keep warm.
  • In the same pan, stir-fry the carrot for 1 minute. Stir broth mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the cabbage, peas, onions and shrimp mixture; heat through. Serve over rice if desired.
Nutrition Facts
1-1/4 cups: 219 calories, 5g fat (1g saturated fat), 168mg cholesterol, 896mg sodium, 20g carbohydrate (9g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video