Shrimp with Ginger-Chili Sauce Recipe
- 1-1/2 pounds uncooked large shrimp, peeled and deveined
- 1 tablespoon cornstarch
- 1/4 cup orange juice
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1/4 to 1/2 teaspoon Sriracha Asian hot chili sauce or 1/8 to 1/4 teaspoon hot pepper sauce
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 2 tablespoons canola oil
- 4 green onions, finely chopped, divided
- 3 cups hot cooked rice
- 1. Pat shrimp dry with paper towels. In a large bowl, combine shrimp and cornstarch. In a small bowl, combine the orange juice, soy sauce, honey, vinegar and chili sauce; set aside.
- 2. In a wok or large skillet, stir-fry garlic and ginger in oil for 30 seconds. Add shrimp; stir-fry for 3 minutes. Stir half of the onions into the orange juice mixture; add to the pan.
- 3. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and shrimp turn pink. Sprinkle with remaining onions. Serve with rice. Yield: 6 servings.
1/2 cup shrimp with 1/2 cup rice equals 269 calories, 6 g fat (1 g saturated fat), 168 mg cholesterol, 405 mg sodium, 32 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Reviews for Shrimp with Ginger-Chili Sauce
"My daughter is at the kitchen table gobbling down a second helping of this as I type. Because I started with only a pound of shrimp I adjusted the amounts of the sauce ingredients down accordingly, but next time I think I'd go with a full recipe for some extra sauce to drizzle over the rice. It's clementine season so I juiced a couple of them instead of using regular OJ. This is really good. I might consider adding some veggies next time as well."
"Our whole family loved this! We did add some stir fry vegetables to add to the nutrition. Great flavor, great sauce!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.