Szechuan Shrimp

Photo: Oxmoor House

Similar in texture and flavor to peanuts, soy nuts add a nutty crunch to this Chinese classic. If you can't find soy nuts, substitute lightly salted or unsalted dry-roasted peanuts. Serve with rice and steamed broccoli.

Prep: 2 minutes; Cook: 7 minutes

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 18%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 29.5g
  • Carbohydrate: 7.9g
  • Fiber: 1.4g
  • Cholesterol: 252mg
  • Iron: 4.4mg
  • Sodium: 708mg
  • Calcium: 72mg

Ingredients

  • Cooking spray
  • 1 1/2 pounds peeled and deveined large shrimp
  • 3/4 teaspoon crushed red pepper
  • 1/2 cup light sesame-ginger dressing (such as Newman's Own)
  • 4 green onions, cut into 1-inch pieces
  • 2 tablespoons lightly salted toasted soy nuts, coarsely chopped

Preparation

  1. 1. Heat a large nonstick skillet over medium-high heat; coat with cooking spray. Coat shrimp with cooking spray; add shrimp and red pepper to pan. Stir-fry 2 minutes. Add dressing and onions. Cook 3 minutes or until shrimp are done, stirring constantly. Sprinkle evenly with soy nuts; serve immediately.
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