Sassy Shrimp Stir-Fry

Sassy Shrimp Stir-Fry

"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"
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  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.

Reviews

Read all reviews 22
  1. 35 Ratings

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Most helpful positive review

O.k., so this is not a bad recipe, just not really to our tastes, hence the 4 stars. I followed the recipe exactly, except only got 1/2 tsp. orange zest from my one orange and, even halved, the...

Most helpful critical review

I used extra cabbage, a pound and a half of shrimp, and doubled the sauce. Next time I'll use less sauce and I'll track down some bok choy. also, it would have helped to rinse (wash) the shrim...

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O.k., so this is not a bad recipe, just not really to our tastes, hence the 4 stars. I followed the recipe exactly, except only got 1/2 tsp. orange zest from my one orange and, even halved, the...

This is the best stir fry recipe that I have ever made. I follow the recipe just as it is. I do make it gluten free though and use Braggs for the soy sauce. We usually change up the vegetable to...

I thought that this was delicious. It was really easy. I used a bag of frozen stif fry vegetables in place of the vegetables, and I steamed them in the microwave in a zip-lock steam bag. I also ...

I used extra cabbage, a pound and a half of shrimp, and doubled the sauce. Next time I'll use less sauce and I'll track down some bok choy. also, it would have helped to rinse (wash) the shrim...

did not change a thing --perfect!!

This is a really yummy dish! I used chili paste instead of the red chili flakes. Delicious!

Much better than I expected. Made plenty of sauce, enough to feed everyone (and we like to eat!). Used bok choy, red and green peppers, and carrots as veggies. Green onion on top.

Made it this past weekened. Came out fantastic! I doubled the recipe for the sauce. Ussed 1lb frozen shrimp and used canned water chestnuts, baby corn, 3 sliced fresh carrots. We loved it!

Pretty good but nothing special. I followed the recipe exactly and thought it was kind of bland.

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