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Thai Shrimp

 Thai Shrimp
Here's the Asian way of chopping ginger: Scrape off the skin with the edge of a small spoon. Then cut it into very thin slices across the grain. Lay the slices in a single layer on half of a sheet of plastic wrap; fold the other half over the ginger. Pound the ginger slices with the flat side of a meat mallet. They'll separate into natural fibers. Scrape them together and chop them into small piec
4 ServingsPrep/Total Time: 30 min.


  • 1 tablespoon cornstarch
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1 to 2 tablespoons Thai chili sauce
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon minced garlic
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 teaspoons sesame oil
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 3 tablespoons chopped green onions
  • 1 head bok choy, trimmed
  • Hot cooked rice, optional


  • In a small bowl, combine cornstarch and broth until smooth; stir in
  • the soy sauce, vinegar, chili sauce, ginger and garlic. Set aside.
  • In a large skillet or wok, stir-fry shrimp in oil until shrimp turn
  • pink. Remove and keep warm.
  • Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and
  • stir for 2 minutes or until thickened. Stir in artichokes and
  • onions; top with bok choy.
  • Reduce heat; cover and cook for 5 minutes or until bok choy is

2 of 2

Thai Shrimp (continued)

Directions (continued)

  • wilted. Return shrimp to the pan; heat through. Serve with rice if
  • desired. Yield: 4 servings.
Nutritional Facts: 1-1/4 cups equals 214 calories, 4 g fat (1 g saturated fat), 138 mg cholesterol, 1,013 mg sodium, 18 g carbohydrate, 2 g fiber, 26 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.