Thai Shrimp Recipe
Thai Shrimp Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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 pieces. Cover and store in the refrigerator for up to a week.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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 wilted. Return shrimp to the pan; heat through. Serve with rice if desired. Yield: 4 servings.
Originally published as Thai Shrimp in Taste of Home February/March 2009, p47

Nutritional Facts

1-1/4 cups: 214 calories, 4g fat (1g saturated fat), 138mg cholesterol, 1013mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 26g protein.

  • 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
  1. In a small bowl, combine cornstarch and broth until smooth; stir in the soy sauce, vinegar, chili sauce, ginger and garlic. Set aside.
  2. In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm.
  3. 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.
  4. Reduce heat; cover and cook for 5 minutes or until bok choy is wilted. Return shrimp to the pan; heat through. Serve with rice if desired. Yield: 4 servings.
Originally published as Thai Shrimp in Taste of Home February/March 2009, p47

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MY REVIEW
henthouse User ID: 1152897 62331
Reviewed May. 6, 2009

"We used Thai Sweet chili Sauce by Aroma Chef that we bought at Wal-Mart. Really tasty dinner! Even my Asian co-workers loved it!"

MY REVIEW
barb hope User ID: 2228918 79710
Reviewed Feb. 17, 2009

"I cannot find Thai chili sauce, can I use Asia chili sauce instead and get the same tasty results?

Thanks for your time,
Barbara   [email protected]"

MY REVIEW
gypsymal User ID: 1286377 136349
Reviewed Feb. 16, 2009

"I made this dish tonight and it was absolutely delicious. Will keep it as a regular main dish and have again and again."

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