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Hot-and-Sour Shrimp with Chinese Cabbage

Prep time 10 mins
Cook time 7 mins
Marinate time 1 hr
Yield 4 servings (serving size: 1 skewer, 1/2 cup cabbage, and 1 1/2 tablespoons sauce)
You can also grill these zesty shrimp. Place the shrimp skewers on a grill rack coated with cooking spray; grill the shrimp 4 minutes on each side or until done.

Ingredients

  • 1/4 cup orange marmalade
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons garlic chile sauce (such as House of Thai)
  • 1/4 teaspoon salt
  • 1 1/2 pounds jumbo shrimp (about 20), peeled and deveined
  • Cooking spray
  • 1 teaspoon vegetable oil
  • 1 teaspoon dark sesame oil
  • 6 cups shredded napa (Chinese) cabbage
  • 1/4 teaspoon salt

Nutrition Information

  • calories 219
  • fat 7.0 g
  • satfat 1.0 g
  • protein 23.4 g
  • carbohydrate 16.6 g
  • cholesterol 202 mg
  • iron 4.2 mg
  • sodium 602 mg
  • caloriesfromfat 28 %
  • fiber 1.1 g
  • calcium 159 mg

How to Make It

  1. Combine first 5 ingredients in a large heavy-duty zip-top plastic bag; add shrimp. Seal; toss to coat. Marinate in refrigerator 1 hour.

  2. Preheat broiler.

  3. Remove shrimp from marinade, reserving marinade. Pour reserved marinade into a small microwave-safe bowl. Microwave at HIGH 30 seconds or until marinade boils; set aside.

  4. Thread shrimp onto 4 (8-inch) skewers. Place skewers on a broiler pan coated with cooking spray; broil 5 minutes or until done. Keep warm.

  5. Heat vegetable and sesame oils in a large nonstick skillet over high heat; add cabbage. Cook 2 minutes or until cabbage wilts; sprinkle with salt. To serve, arrange shrimp on top of cabbage; drizzle with marinade.

Oxmoor House Healthy Eating Collection