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

Szechuan Shrimp Stir-Fry

Yield 4 servings.

Ingredients

  • 1/4 cup canned no-salt-added chicken broth, undiluted
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon tomato puree
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon dried crushed red pepper
  • 1 1/2 pounds unpeeled medium-size fresh shrimp
  • Vegetable cooking spray
  • 4 green onions, cut into 1-inch pieces
  • 1 tablespoon peeled, minced gingerroot
  • 4 cups cooked long-grain rice (cooked without salt or fat)

Nutrition Information

  • calories 328
  • caloriesfromfat 5 %
  • fat 1.9 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 21.6 g
  • carbohydrate 53.2 g
  • fiber 0.0 g
  • cholesterol 129 mg
  • iron 0.0 mg
  • sodium 243 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl; set aside.

  2. Peel and devein shrimp. Coat a wok with cooking spray; heat at medium-high (375°) until hot. Add shrimp, onions, and gingerroot; stir-fry 3 to 4 minutes or until shrimp turn pink. Add chicken broth mixture, and cook 1 minute or until sauce is slightly thickened and bubbly, stirring frequently. Spoon rice onto a serving platter; top with shrimp mixture.

Oxmoor House Cooking Light Collection