Butterflied Shrimp and Vegetable Stir-Fry

Becky Luigart-Stayner; Melanie J. Clarke

A paring knife is essential for deveining and butterflying the shrimp, while a chef's knife takes care of cutting the vegetables, garlic, and ginger.

Yield: 6 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 20%
  • Fat: 7.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 2.7g
  • Protein: 20.8g
  • Carbohydrate: 45.2g
  • Fiber: 2.8g
  • Cholesterol: 115mg
  • Iron: 4.4mg
  • Sodium: 507mg
  • Calcium: 59mg

Ingredients

  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 2 tablespoons cornstarch, divided
  • 3 tablespoons low-sodium soy sauce, divided
  • 3 tablespoons sake (rice wine), divided
  • 4 teaspoons honey, divided
  • 2 teaspoons chile paste with garlic
  • 1 teaspoon dark sesame oil
  • 1 pound large shrimp
  • 2 1/2 tablespoons peanut oil, divided
  • 1 cup (1-inch) slices green onions
  • 2 tablespoons minced peeled fresh ginger
  • 4 garlic cloves, thinly sliced
  • 1 cup (1/4-inch-thick) red bell pepper strips
  • 3/4 cup (1/4-inch-thick) diagonally cut carrot
  • 1 1/2 cups snow peas, trimmed (about 4 ounces)
  • 4 cups hot cooked wide lo mein or udon noodles (about 8 ounces uncooked pasta)

Preparation

  1. Combine the broth, 1 1/2 tablespoons cornstarch, 2 tablespoons soy sauce, 2 tablespoons sake, 2 teaspoons honey, chile paste, and sesame oil, stirring with a whisk; set aside.
  2. Peel shrimp, leaving the tails intact. Starting at the tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp; remove and discard vein. Combine 1 1/2 teaspoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sake, and 2 teaspoons honey in a large bowl, stirring with a whisk. Add shrimp; toss gently to coat.
  3. Heat 1 1/2 tablespoons peanut oil in a large nonstick skillet or a wok over medium-high heat. Add shrimp mixture; sauté 4 minutes or until shrimp are done. Remove shrimp from pan. Wipe the pan clean with paper towels. Add 1 tablespoon peanut oil to pan. Stir in onions, ginger, and garlic, and sauté 30 seconds. Add bell pepper and carrot; sauté 2 minutes. Add snow peas; sauté 1 minute. Stir in shrimp and broth mixture. Bring to a boil; cook mixture 1 minute or until slightly thick, stirring constantly. Add noodles, and cook 1 minute or until thoroughly heated.
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Butterflied Shrimp and Vegetable Stir-Fry Recipe at a Glance
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