This is shown over Somen noodles - but we found that we liked it better over white rice. Adapted from a recipe in Cooking Light.
1. Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
2. Combine juice, soy sauce, honey, vinegar, and chile sauce, stirring with a whisk; set aside.
3. Heat canola oil in a large nonstick skillet over medium heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.
Serving size - 1/4 of shrimp
WW Pointes - 7.0
Serve with 1/2 cup steamed rice (add 2 points)
Recommend this over white rice as opposed to Odon or other Asian noodles.
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 282 | ||
Calories from Fat: 90 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 258.5mg | 80 % | |
Sodium 645mg | 22 % | |
Potassium 393.2mg | 10 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 10.2g | ||
Protein 35.7g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 282
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