Szechuan Shrimp Stir-Fry

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 5%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 21.6g
  • Carbohydrate: 53.2g
  • Fiber: 0.0g
  • Cholesterol: 129mg
  • Iron: 0.0mg
  • Sodium: 243mg
  • Calcium: 0.0mg


  • 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)


  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.
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