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
- Thaw shrimp if frozen. Rinse shrimp and pat dry.
- For sauce, combine chicken broth, soy sauce, cornstarch, ginger, sesame oil, garlic, salt, and crushed red pepper.
- 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.
- 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.