Rating: 4 stars
23 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

Sustainable Choice: Buy Pacific white shrimp farmed in fully recirculating systems or inland ponds.For a milder dish, use only 1 teaspoon black pepper.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light April 2013

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 1 cup shrimp mixture and 1/2 cup rice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat. Keep warm.

    Advertisement
  • Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk; set aside. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; sauté 2 minutes or until shrimp begin to turn pink. Add peas, garlic, pepper, and salt; cook 1 minute. Remove from heat.

  • Combine broth, sugar, and fish sauce in a small saucepan over high heat. Bring to a boil; stir in cornstarch mixture. Cook 30 seconds or until mixture thickens, stirring constantly. Pour sugar mixture over shrimp. Return shrimp mixture to medium-high heat; cook 2 minutes or until thoroughly heated. Serve over cooked rice.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

280 calories; fat 7.1g; saturated fat 0.9g; mono fat 2.4g; poly fat 2.5g; protein 19g; carbohydrates 35.2g; fiber 2.2g; cholesterol 143mg; iron 1.5mg; sodium 554mg; calcium 92mg.
Advertisement