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Cilantro Shrimp

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)
Cilantro lends a pleasant grassy edge to a simple shrimp dish. Look for sambal oelek in the Asian section of supermarkets or specialty stores, or substitute hot sauce. Serve with steamed bok choy or sugar snap peas.


  • 1 tablespoon dark sesame oil
  • 3 cups (1-inch) slices green onions
  • 2 tablespoons minced peeled fresh ginger
  • 5 garlic cloves, minced
  • 1 pound large shrimp, peeled and deveined
  • 3 1/2 tablespoons lower-sodium soy sauce
  • 1/2 teaspoon sambal oelek (ground fresh chile paste) or hot sauce
  • 2 cups chopped fresh cilantro
  • 3 cups hot cooked brown rice

Nutrition Information

  • calories 356
  • fat 6.9 g
  • satfat 1.2 g
  • monofat 2.3 g
  • polyfat 2.8 g
  • protein 29 g
  • carbohydrate 44.3 g
  • fiber 5.1 g
  • cholesterol 172 mg
  • iron 5.1 mg
  • sodium 653 mg
  • calcium 143 mg

How to Make It

  1. Heat a wok or large skillet over high heat; add oil to pan, swirling to coat. Add onions, ginger, and garlic to pan; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Stir in soy sauce and chile paste; stir-fry 1 minute or until shrimp are done. Remove pan from heat; add cilantro, stirring constantly until cilantro wilts. Serve over rice.