Garlic Almond Shrimp Recipe
Garlic Almond Shrimp Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“This attractive and delicious stir-fry makes a perfect dinner for two,” says Nancy Zimmerman of Cape May Court House, New Jersey. “Mandarin oranges and snow peas add color and flavor, plus it's quick and easy to make.”
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (11 ounces) mandarin oranges
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 tablespoon reduced-sodium soy sauce
  • 1 package (6 ounces) frozen snow peas, thawed
  • 1 cup sliced fresh mushrooms
  • 1 small onion, thinly sliced
  • 1 teaspoon canola oil
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1 small garlic clove, minced
  • 3 tablespoons slivered almonds, toasted
  • Hot cooked rice, optional

Directions

Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch, salt, ginger and reserved juice until smooth. Stir in soy sauce; set aside.
In a large nonstick skillet or wok, stir-fry the peas, mushrooms and onion in oil for 2-3 minutes or until crisp-tender. Add shrimp and garlic; stir-fry 3 minutes longer.
Stir cornstarch mixture and add to the pan. Add oranges. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with almonds. Serve with rice if desired. Yield: 3 servings.
Originally published as Garlic Almond Shrimp in Cooking for 2 Fall 2007, p55

Nutritional Facts

1 cup: 230 calories, 6g fat (1g saturated fat), 112mg cholesterol, 739mg sodium, 27g carbohydrate (21g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

  • 1 can (11 ounces) mandarin oranges
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 tablespoon reduced-sodium soy sauce
  • 1 package (6 ounces) frozen snow peas, thawed
  • 1 cup sliced fresh mushrooms
  • 1 small onion, thinly sliced
  • 1 teaspoon canola oil
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1 small garlic clove, minced
  • 3 tablespoons slivered almonds, toasted
  • Hot cooked rice, optional
  1. Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch, salt, ginger and reserved juice until smooth. Stir in soy sauce; set aside.
  2. In a large nonstick skillet or wok, stir-fry the peas, mushrooms and onion in oil for 2-3 minutes or until crisp-tender. Add shrimp and garlic; stir-fry 3 minutes longer.
  3. Stir cornstarch mixture and add to the pan. Add oranges. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with almonds. Serve with rice if desired. Yield: 3 servings.
Originally published as Garlic Almond Shrimp in Cooking for 2 Fall 2007, p55

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