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Sassy Shrimp Stir-Fry

By: Taste of Home Test Kitchen  
"Red pepper flakes, ginger and garlic lend a spicy touch to this seafood stir-fry. Pea pods, carrots and Chinese cabbage give the dish a fresh taste that's more than welcomed as the season changes. -The L&T Home Economists"

Rating: This weblink has been rated 12 times with an average star rating of 4.4 Read Reviews (9)

Rate/Review | 250 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons cornstarch
  • 1 1/2 cups reduced sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • 1 teaspoon grated orange peel
  • 1 teaspoon canola oil
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 1/2 teaspoons peeled, minced gingerroot
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup julienned carrots
  • 2 1/2 cups chopped Chinese or napa cabbage
  • 2 cups fresh pea pods
  • 1/4 cup thinly sliced green onions
  • Hot cooked rice

Directions

  1. In a bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, vinegar, honey, sesame oil and orange peel; set aside.
  2. In a large nonstick skillet or wok, heat canola oil; stir-fry shrimp for 30 seconds. Add ginger, garlic and red pepper flakes; stir-fry 1-2 minutes longer or until shrimp turn pink. Remove and keep warm.
  3. In the same pan, stir-fry the carrot for 1 minute. Stir broth mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the cabbage, peas, onions and shrimp mixture; heat through. Serve over rice if desired.

Footnotes

  • Nutritional Analysis: 1-1/4 cups stir-fry mixture (calculated without rice) equals 219 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 896 mg sodium, 20 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 very lean meat, 1 starch, 1 vegetable, 1/2 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2007 by summer 
I thought that this was delicious. It was really easy. I used a bag of frozen stif fry... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 29, 2007 by darny 
I used extra cabbage, a pound and a half of shrimp, and doubled the sauce. Next time I'll use... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2006 by Nikki 
O.k., so this is not a bad recipe, just not really to our tastes, hence the 4 stars. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by JANAT 
This is absolutely awesome. Added extra veggies that my family likes plus I put in lots of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2009 by spicygirl 
This is a really yummy dish! I used chili paste instead of the red chili flakes. Delicious! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2009 by Julie B. 
Much better than I expected. Made plenty of sauce, enough to feed everyone (and we like to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2009 by mary anne 
Very Yummy. Used frozen stir fry mixture this time and last time i made a mixture of veggies.... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2009 by DEENERCOOP 
It was good, not great. Nice flavor but way too much liquid. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2006 by thaihien 
Delicious dish! The red pepper flakes gave this dish a szechuan flavor. Next time I plan to... MORE

 
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