Garlic-Ginger Shrimp

asian-shrimp-rice Recipe
Kate Sears


Makes 4 servings (serving size: 2 cups)

Nutritional 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


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


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.


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

Mark Bittman,


November 2009
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