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| INGREDIENTS |
| ½ lb. |
peeled and deveined large shrimp |
| 1 tbsp. |
cornstarch |
| ¼ cup |
fresh orange juice |
| 2 tbsp. |
low-sodium soy sauce |
| 2 tbsp. |
honey |
| 1 tbsp. |
rice wine vinegar |
| 1 tbsp. |
chili paste with garlic |
| 2 tbsp. |
canola oil |
| 1 tbsp. |
minced peeled fresh ginger |
| 3 |
garlic cloves, minced |
| ⅓ cup |
chopped green onions |
| 3-4 cups |
cooked brown rice |
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| RECIPE |
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Prepare rice according to package.
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While rice is cooking, place shrimp in a medium bowl.
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Sprinkle with cornstarch. Toss well to coat. Set aside.
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Combine juice, soy sauce, honey, vinegar, and chili paste, stirring with a whisk; set aside.
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Heat canola oil in a large nonstick skillet over medium-high heat.
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Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant.
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Add shrimp mixture. Stir-fry for 3 minutes.
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Add juice mixture and onions. Cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
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Serve shrimp with rice.
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| SERVING SUGGESTION |
SERVING SIZE:
¾ cup
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
301 |
|
| Total Fat |
10 g |
|
| Sodium |
621 mg |
|
| Total Carbohydrates |
17 g |
|
| Fiber |
1 g |
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| Protein |
35 g |
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