Shrimp and Pea Pod Stir-Fry

This Valentine’s Day, or any day, skip the additional cost and hassle of eating out and try cooking something special at home.

1 lb fresh or frozen medium shrimp, peeled and deveined
½ cup reduced-sodium chicken broth
1 Tbsp reduced-sodium soy sauce
2 tsp cornstarch
2 tsp grated fresh ginger
2 tsp sesame oil
3 cloves garlic, minced
¼ tsp salt
¼ tsp crushed red pepper (optional)
2 Tbsp vegetable oil
1 cup sliced onion
1 cup packaged fresh julienned carrots
12 oz snow pea pods, trimmed
1 ⅓ cups hot cooked brown rice


  1. Thaw shrimp if frozen. Rinse shrimp and pat dry.
  2. For sauce, combine chicken broth, soy sauce, cornstarch, ginger, sesame oil, garlic, salt, and crushed red pepper.
  3. In a 12-inch skillet or a wok, heat vegetable oil over medium-high heat. Add onion and carrots; cook and stir 3 to 4 minutes or until beginning to soften. Add pea pods; cook and stir 3 minutes. Add shrimp; cook and stir 3 minutes more or until shrimp are opaque. Add sauce; cook and stir until thick and bubbly.
  4. Serve 1 ½ cups shrimp mixture over ⅓ cup rice. If extra spice desired, top with additional crushed red pepper.

Recipe from Diabetic Living Spring 2018 publication
Makes 4 servings
Total: 30 minutes
Per serving (1 ½ cups shrimp mixture + ⅓ cup rice each): Calories 323, Total fat 11 grams, Saturated fat 1 gram, Cholesterol 159 mg, Sodium 499 mg, Total carbohydrate 32 grams or 2 carbohydrate choices (includes 5 grams of fiber and 7 grams of sugars), Protein 26 grams

TIP: If meal goal for carbohydrates is 45 grams, you can add an extra ⅓ cup of rice to reach your mealtime goal.



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