Try this Thai Shrimp with Asparagus recipe, or contribute your own.
Suggest a better descriptionSHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let sit for 5 minutes. Rinse thoroughly with cold water, drain and pat dry; set aside. Cut the asparagus diagonally into 2-inch lengths. Bring a large pot of water to a boil. Drop the asparagus into the water and blanch for a few seconds or until it turns bright green. Remove and shower with cold water to stop the cooking. If using canned mushrooms, drain and rinse them with cold water; set aside. Cut the green onions, including part of the green tops, into 1 1/2-inch lengths. Heat a wok over medium-high heat. When hot add the oil and garlic; toss until lightly brown. Turn the heat to high and add the green onions and shrimp to the wok; stir-fry together until the shrimp turn bright orange and feel firm to the touch, about 30 seconds to a minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce, oyster sauce and chicken stock; stir-fry together until the mixture is heated through and sauce has a light cream consistency. This should take no more than a few seconds.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 338 | ||
Calories from Fat: 207 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 128.6mg | 40 % | |
Sodium 642.1mg | 22 % | |
Potassium 539.7mg | 14 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 9.6g | ||
Protein 21.4g | 31 % | |
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: 338
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