Chile-Glazed Shrimp

3 Reviews
ADD YOUR REVIEW
Randy Mayor; Cindy Barr
Yield
4 servings (serving size: 3/4 cup)
By Karen Levin
June 2004
RECIPE BY Cooking Light

Serve over rice noodles with steamed sugar snap peas.

Ingredients

  • 2 teaspoons dark sesame oil
  • 1 teaspoon bottled minced garlic
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/2 cup thinly sliced green onions
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sambal oelek (ground fresh chile paste)

Nutritional Information

  • Calories 225
  • Caloriesfromfat 21%
  • Fat 5.2g
  • Satfat 0.9g
  • Monofat 1.3g
  • Polyfat 2.1g
  • Protein 34.8g
  • Carbohydrate 7.6g
  • Fiber 0.6g
  • Cholesterol 259mg
  • Iron 4.3mg
  • Sodium 441mg
  • Calcium 91mg

How to Make It

Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add garlic and shrimp, and stir-fry 2 minutes. Add the onions, soy sauce, honey, and sambal oelek; stir-fry 3 minutes or until shrimp are done.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

jlpjlp's Review

bellymama
August 05, 2010
this recipe was flat there was very little flavor & this is way too long to cook the shrimp probably the worst recipe I've ever made from Cooking Light

Noelle's Review

Noelle
March 25, 2010
I found this to be easy but with a few changes. Add ginger and a Tbsp of rice vinegar to sauce. Served with brown rice and a veggie mixture of mushroom, asparagus, carrots, red bell pepper. yummy

bellymama's Review

jlpjlp
April 27, 2009
We served the shrimp with rice noodles and stir fried asparagus. The only changes we made were to double the sauce and to sautee some shallots with the garlic instead of adding green onion. My husband made the shrimp while I made the asparagus. The entire meal was on the table in 15 minutes! This wasn't the best meal ever, but it certainly wasn't the worst. I'd probably make it again for a quick weeknight meal.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com