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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.