Asian Stir-Fry with Shrimp

Makes: 4 servings Serving Size: 2 cups Carb Grams Per Serving: 18

Yield: 4 servings ( Serving Size: 2 cups )
Community Recipe from


  • 1 pound(s) fresh or frozen medium shrimp
  • 3 tablespoon(s) water
  • 2 tablespoon(s) hoisin sauce
  • 2 tablespoon(s) reduced-sodium soy sauce
  • 2 teaspoon(s) Asian chili sauce (Sriracha sauce)
  • 2 tablespoon(s) canola oil or olive oil
  • 4 clove(s) garlic, minced
  • 2 teaspoon(s) grated fresh ginger
  • 3 8oz package(s) refrigerated spaghetti-shape noodle substitute such as House Foods Tofu Shirataki brand
  • 12 ounce(s) fresh stir-fry vegetable medley (such as Dole brand)
  • 1/4 cup(s) sliced green onions (2) (optional)
  • 1/2 teaspoon(s) toasted sesame oil


  1. Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. Meanwhile, in a small bowl whisk together the water, hoisin sauce, soy sauce, and Asian chili sauce; set aside.
  2. In a 12-inch skillet heat 1 tablespoon of the canola oil over medium-high heat. Add shrimp, garlic, and ginger to hot oil. Stir-fry about 2 minutes or until shrimp are opaque. Remove shrimp from skillet; set aside. Meanwhile, drain and rinse the noodle substitute; pat dry with paper towels.

  3. Heat the remaining 1 tablespoon canola oil in the skillet. Add vegetables to hot oil; stir-fry 3 to 4 minutes or until crisp-tender. Add noodle substitute and hoisin sauce mixture to the vegetables in skillet; stir to coat. Return shrimp to skillet; toss together until heated through. Divide among four bowls. If desired, sprinkle with sliced green onions. Drizzle with sesame oil. Serve immediately (sauce will thin as it stands).

  4. Nutrition Facts Per Serving:

  5. Servings Per Recipe: 4, iron: (mg) 2, chol.: (mg) 130, vit. A: (IU) 154, Polyunsaturated fat: (g) 3, Monosaturated fat: (g) 5, carb.: (g) 18, sat. fat: (g) 1, pro.: (g) 22, sugar: (g) 6, fiber: (g) 5, Trans fatty acid: (g) 0, vit. C: (mg) 3, Thiamin: (mg) 0, Fat, total: (g) 10, cal.: (kcal) 246, sodium: (mg) 631, Cobalamin (Vit. B12): (µg) 1, calcium: (mg) 53, Potassium: (mg) 183, Niacin: (mg) 2, Riboflavin: (mg) 0, Folate: (µg) 9, Pyridoxine (Vit. B6): (mg) 0,
  6. Diabetic Exchanges

  7. Fat (d.e): 1.5, Lean Meat (d.e): 2.5, Starch (d.e): 0.5, Vegetables (d.e): 2
September 2013

This recipe is a personal recipe added by jrich9 and has not been tested or endorsed by MyRecipes.

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