ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Garlic-Ginger Shrimp

Kate Sears
Yield Makes 4 servings (serving size: 2 cups)

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons grated or minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 pound frozen medium shrimp, thawed, peeled, and deveined
  • 1/4 cup rice wine or dry white wine
  • 1/2 cup chopped scallions
  • 2 cups hot cooked brown rice

Nutrition Information

  • calories 311
  • fat 10 g
  • satfat 1 g
  • monofat 4 g
  • polyfat 4 g
  • protein 26 g
  • carbohydrate 27 g
  • fiber 2 g
  • cholesterol 172 mg
  • iron 4 mg
  • sodium 172 mg
  • calcium 84 mg

How to Make It

  1. Warm vegetable oil in a nonstick skillet over medium heat. Add ginger and garlic, and cook, stirring occasionally, 1 minute. Add shrimp and rice wine or dry white wine to the pan, and raise the heat to medium-high. Cook 3 minutes more or until the shrimp turn pink on both sides and are opaque. Add chopped scallions to pan, and toss well to combine. Divide brown rice and shrimp mixture evenly among 4 serving bowls.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.