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Stir-Fried Shrimp with Garlic and Chile Sauce

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Total time 17 mins
Yield 4 servings (serving size: 1 cup)
A platter of succulent stir-fried orange-pink shrimp symbolizes gold coins (wealth) and good fortune for the coming year. Order fresh shrimp from the fishmonger; have it peeled and deveined while you shop for the rest of the menu.


  • 1/2 cup fat-free, lower-sodium chicken broth
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 2 teaspoons Shaoxing (Chinese rice wine) or dry sherry
  • 2 teaspoons lower-sodium soy sauce
  • 1/4 teaspoon white pepper
  • 1 tablespoon canola oil
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons minced garlic
  • 1 1/2 teaspoons minced peeled fresh ginger
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 cup (1-inch) slices green onions
  • 1/2 teaspoon dark sesame oil
  • Cilantro sprigs (optional)

Nutrition Information

  • calories 244
  • fat 7.1 g
  • satfat 0.9 g
  • monofat 2.9 g
  • polyfat 2.4 g
  • protein 35.4 g
  • carbohydrate 6.8 g
  • fiber 0.8 g
  • cholesterol 259 mg
  • iron 4.5 mg
  • sodium 371 mg
  • calcium 109 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl, stirring with a whisk.

  2. Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink. Add garlic, ginger, and jalapeño; stir-fry 1 minute. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly. Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.