Shrimp Lo Mein
TOTAL TIME: Prep: 25 min. Cook: 15 min.
YIELD: 4 servings.
This recipe is simple, fast, healthy and very adaptable. You can change the seafood or vegetables to your taste. —Sherri Starkin, Lyle, Washington
Ingredients
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1 pound uncooked medium shrimp, peeled and deveined
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2 garlic cloves, sliced
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Dash blackened seasoning
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6 ounces uncooked whole wheat linguine
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4 teaspoons cornstarch
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1/3 cup water
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1/4 cup ketchup
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2 tablespoons reduced-sodium soy sauce
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2 tablespoons sherry or reduced-sodium chicken broth
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2 teaspoons honey
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1/4 teaspoon ground ginger
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1/4 teaspoon crushed red pepper flakes
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2 tablespoons olive oil, divided
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1 celery rib, sliced
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1 medium carrot, chopped
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1/2 cup sliced fresh mushrooms
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1/4 cup fresh broccoli florets
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2 tablespoons chopped cashews
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1 can (8 ounces) unsweetened pineapple chunks, drained
Directions
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1.
In a small bowl, combine the shrimp, garlic and blackened seasoning; set aside. Cook linguine according to package directions.
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2.
Meanwhile, in a small bowl, combine the cornstarch, water, ketchup, soy sauce, sherry, honey, ginger and pepper flakes until blended; set aside.
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3.
In a large nonstick skillet or wok, stir-fry shrimp in 1 tablespoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
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4.
Stir-fry celery and carrot in remaining oil for 5 minutes. Add the mushrooms, broccoli and cashews; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
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5.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; stir into skillet. Add shrimp and pineapple; heat through.
Nutrition Facts
1 cup: 401 calories, 11g fat (2g saturated fat), 138mg cholesterol, 678mg sodium, 53g carbohydrate (15g sugars, 6g fiber), 25g protein.
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