| |
| INGREDIENTS |
| 4 tbsp. |
water |
| 2 tbsp. |
ketchup |
| 1 tbsp. |
low sodium soy sauce |
| 2 tsp. |
cornstarch |
| 1 tsp. |
honey |
| ¼ tsp. |
crushed red pepper flakes |
| ¼ tsp. |
ground ginger |
| 1 tbsp. |
vegetable oil |
| ¼ cup |
chopped green onions |
| 4 |
cloves garlic, minced |
| 12 oz. |
cooked shrimp with tails removed, peeled and deveined |
| 4 cups |
cooked white or brown rice |
|
|
|
| RECIPE |
- In a small bowl, whisk together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
- Heat oil in a large non-stick skillet over medium-high heat.
- Cook green onions and garlic for 30 seconds. Add shrimp and toss to coat with oil.
- Stir in sauce. Cook and stir until sauce bubbles and thickens.
- Serve with rice.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
¼ shrimp w/1 c. rice
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
352 |
|
| Total Fat |
4 g |
|
| Sodium |
432 mg |
|
| Total Carbohydrates |
51 g |
|
| Fiber |
1 g |
|
| Protein |
22 g |
|
|
|
