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
How to Make It
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.
This was very flavorful and easy to prepare. I only used 1 tbsp of low-sodium soy sauce and 1 1/2 tsp of chili garlic sauce. I actually didn't have enough green onions, maybe only 1 cup but it still turned out great. Served with fried rice (WW recipe).
I thought this was horrible. It was quick and easy, but I couldn't eat it. All I tasted was salt, and I used low sodium soy. I love cilantro and shrimp, but the salt overwhelmed everything. Did I mention all I tasted was salt. Husband asked if there was cilantro in it (2 Cups!!!). Just disgusting.