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Sassy Shrimp Stir-Fry

 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
4 ServingsPrep/Total Time: 30 min.

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 peel
  • 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 peel; 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

2 of 2

Sassy Shrimp Stir-Fry (continued)

Directions (continued)

  • 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. Yield: 4 servings.
Nutritional Facts: 1-1/4 cups stir-fry mixture (calculated without rice) equals 219 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 896 mg sodium, 20 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
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