Hoisin and Citrus Shrimp Sauté

Hoisin and Citrus Shrimp Sauté

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From: Diabetic Living Magazine

A sprinkling of crushed red pepper gives this orange-flavored shrimp stir-fry extra kick. Serve it with fresh melon wedges for dessert.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 6 ounces fresh or frozen large shrimp in shells, peeled and deveined
  • 1 tablespoon cooking oil
  • 1 clove garlic, minced
  • of a medium red sweet pepper, cut into thin strips
  • 3 tablespoons orange juice
  • 4½ teaspoons bottled hoisin sauce
  • ¾ cup shredded spinach
  • 1 cup hot cooked rice
  • Crushed red pepper (optional)


  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside.
  2. In a medium nonstick skillet, heat half of the oil over medium-high heat. Add garlic to skillet. Cook and stir for 15 seconds. Add red sweet pepper; cook and stir about 3 minutes or until crisp-tender. Remove sweet pepper mixture from skillet.
  3. Carefully pour remaining oil into hot skillet. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp. Add orange juice and hoisin sauce to skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 1 minute or until slightly thickened, stirring occasionally. Return sweet pepper mixture and shrimp to skillet. Add spinach; toss just until combined.
  4. To serve, spoon shrimp mixture over hot cooked rice. If desired, sprinkle with crushed red pepper. Serve immediately.

Nutrition information

  • Serving size: 3 ounces shrimp with vegetables, sauce, and ½ cup rice
  • Per serving: 300 calories; 9 g fat(1 g sat); 1 g fiber; 33 g carbohydrates; 21 g protein; 0 mcg folate; 129 mg cholesterol; 6 g sugars; 2,620 IU vitamin A; 65 mg vitamin C; 81 mg calcium; 4 mg iron; 269 mg sodium; 337 mg potassium
  • Nutrition Bonus: Vitamin C (108% daily value), Vitamin A (52% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 lean protein, 1½ fat, 1½ starch, 1 vegetable, ½ other carbohydrate

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