Wok-Flashed Shrimp
Per ServingWok-Flashed Shrimp |
||
|---|---|---|
| Makes: 2 | ||
| Serving Size: 1/2 recipe | ||
| Calories | 230 | |
| Fat | 9 | g |
| Saturated Fat | 0 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 9 | g |
| Fiber | 1 | g |
| Sugars | 3 | g |
| Cholesterol | 201 | mg |
| Sodium | 781 | mg |
| Protein | 27 | g |
| Choices: Carbohydrate 0.5, Lean meat 4, Fat 1 | ||
- Makes: 2
- Serving Size: 1/2 recipe
Ingredients
| 3/4 | lb. | large shrimp, peeled and deveined |
| 1 | Tbsp. | cornstarch |
| 1/2 | tsp. | salt |
| 1/4 | tsp. | fresh-ground black pepper |
| 1 | Tbsp. | diced fresh ginger (or 1 tsp. ground ginger) |
| 1 | Tbsp. | canola oil |
| 5 | cloves garlic, crushed |
Directions
- Place shrimp in a bowl of water to soak while you prepare the other ingredients. Mix cornstarch, salt, black pepper, and ginger together in a medium bowl.
- Remove shrimp from water, pat dry with a paper towel, and add to the cornstarch mixture. Toss well to make sure all of the shrimp are covered with the mixture.
- Heat oil in a wok or skillet over high heat. When oil is smoking, add shrimp and garlic. Stir-fry 4 to 5 minutes.
- Serve shrimp over rice (not included in nutritional analysis).
