Asian Stir-Fry with Shrimp

Asian Stir-Fry with Shrimp

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From: Diabetic Living Magazine

Save prep time on this stir-fry recipe by using a ready-made vegetable medley. Served over tofu noodles with shrimp, this meal is loaded with Asian flavor and spice.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound fresh or frozen medium shrimp
  • 3 tablespoons water
  • 2 tablespoons hoisin sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons Asian chili sauce (Sriracha sauce)
  • 2 tablespoons canola oil or olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 3 (8 ounce) packages refrigerated spaghetti-shaped noodle substitute (such as House Foods® Tofu Shirataki brand)
  • 1 (12 ounce) bag fresh stir-fry vegetable medley (such as Dole® brand)
  • ¼ cup sliced green onions (2) (optional)
  • ½ teaspoon toasted sesame oil

Preparation

  • Prep

  • Ready In

  1. Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. Meanwhile, in a small bowl whisk together the water, hoisin sauce, soy sauce, and Asian chili sauce; set aside.
  2. In a 12-inch skillet heat 1 tablespoon of the canola oil over medium-high heat. Add shrimp, garlic, and ginger to hot oil. Stir-fry about 2 minutes or until shrimp are opaque. Remove shrimp from skillet; cover with foil set aside. Meanwhile, drain and rinse the noodle substitute; pat dry with paper towels.
  3. Heat the remaining 1 tablespoon canola oil in the skillet. Add vegetables to hot oil; stir-fry 3 to 4 minutes or until crisp-tender. Add noodle substitute and hoisin sauce mixture to the vegetables in skillet; stir to coat. Return shrimp to skillet; toss together until heated through. Divide among four bowls. If desired, sprinkle with sliced green onions. Drizzle with sesame oil. Serve immediately (sauce will thin as it stands).

Nutrition information

  • Serving size: 2 cups
  • Per serving: 246 calories; 10 g fat(1 g sat); 5 g fiber; 18 g carbohydrates; 22 g protein; 5 mcg folate; 130 mg cholesterol; 6 g sugars; 154 IU vitamin A; 3 mg vitamin C; 53 mg calcium; 2 mg iron; 631 mg sodium; 183 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2½ lean protein, 2 vegetable, 1½ fat, ½ starch

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