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Wok-Flashed Shrimp

Per Serving

Wok-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


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


  1. 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.
  2. 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.
  3. Heat oil in a wok or skillet over high heat. When oil is smoking, add shrimp and garlic. Stir-fry 4 to 5 minutes.
  4. Serve shrimp over rice (not included in nutritional analysis).

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