Bok choy, also known as Chinese white cabbage, is a mild vegetable with crunchy stalks and tender leaves. It pairs well with shrimp, and as a bonus, is also packed with good nutrition. Serve over white or brown rice.Number of Servings: 4Ingredient: 2 tablespoons lite teriyaki sauce2 tablespoons water1 tablespoon brown sugar1 tablespoon oyster sauce2 teaspoons cornstarch1 teaspoon toasted sesame oil½ teaspoon ground ginger1 tablespoon peanut oil, divided1 pound medium or large shrimp, shelled and deveined1 medium red bell pepper, cut into thin strips (about ¼-inch x 2 inches)1 clove garlic, minced1 bunch bok choy, choppedNutrition Information: 190 calories, 6g fat (1g saturated, 0.4g omega-3), 520mg sodium, 13g carbohydrate, 3g fiber, 22g protein, 210% vitamin A, 220% vitamin C, 25% calcium, 25% iron
Instructions: Whisk together the teriyaki sauce, water, brown sugar, oyster sauce, cornstarch, sesame oil, and ginger and set aside. Heat 1 teaspoon of the oil in a large nonstick skillet or wok over high heat. Add the shrimp and cook about 1 minute per side. Remove from the skillet and set aside. Add the remaining 2 teaspoons peanut oil to the skillet along with the bell pepper and cook, stirring frequently, for 2 minutes. Add the bok choy and garlic and cook an additional 2 to 3 minutes until vegetables are crisp-tender. Return shrimp to the skillet. Re-whisk the teriyaki mixture and add to the pan. Reduce the heat and stir constantly until mixture thickens slightly, about 2 minutes. Serve right away.
Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors,The Moms' Guide to Meal Makeovers
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They say that April showers bring May flowers and it’s time to try a new shrimp dish to bring in sunnier days! This shrimp pad thai will knock your socks off! You will be pleased to know that you are providing your family a healthy and delectable meal.Number of Servings: 4Ingredient: Pad Thai Noodles, 10 oz.Sliced Shrimp, 6 oz.Bean Sprouts, 1 oz.Scallion, 1 oz.Whole Egg, 1 eachPad Thai Sauce, 4 oz.Ground Peanut, 1 tsp.Lime Wedge, 1 eachBean Sprouts, 1 oz.Pad Thai SauceWhite Wine Vinegar 1 qtsTomato Paste 2ozSugar 3 cupsFish Sauce 2 cupsMinced Garlic 1/4 cupJalapeños Minced 3 eaChili Flakes 1 tblsSoy Sauce 2 cupsYield 2 quartsInstructions: Bring heat to high on wok.
Add oil, egg and noodles; stir; add all vegetables; mix well.
Add Pad Thai Sauce and shrimp; stir very well.
Garnish with nuts, lime and sprouts
Source: Courtsey of Molly Woo's Asian Bistro, a Cameron Mitchell Restaurant
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Shrimp & Slaw Lettuce WrapsNumber of Servings: 4Ingredient: 2 tablespoons hoisin sauce2 tablespoons lite soy sauce2 tablespoons brown sugar1 tablespoon toasted sesame oil1 tablespoon cornstarch1/2 teaspoon garlic powder1/2 teaspoon ground gingerOne 16-ounce bag broccoli slaw1 pound small cooked shrimp, fresh or frozen, thawed1/2 cup water8 Boston Bibb or iceberg lettuce leaves, washed and dried1/3 cup unsalted dry roasted peanuts, coarsely choppedNutrition Information: 310 calories;
11g fat (1.5g saturated)
720mg sodium
23g carbohydrates
6g fiber
30g protein
110% vitamin A
150% vitamin C
25% iron
Instructions: Whisk together the hoisin sauce, soy sauce, brown sugar, sesame oil, cornstarch, garlic powder and ginger until well blended. Set aside. Place a nonstick skillet over medium-high heat. Add the broccoli slaw and water and cook, stirring frequently until tender, about 6 minutes. Add the shrimp and the sauce (rewhisk if necessary) and stir constantly until heated through and thickened, 2 to 3 minutes. Divide the shrimp mixture evenly among the lettuce leaves, top with peanuts, roll up, and serve.
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Number of Servings: 4Ingredient: 1 pound large shrimp, peeled and deveined1 teaspoon sesame oil1 3/4 cups water2 (3 ounce) packages instant shrimp-flavored ramen noodles1/2 cup sliced green onions3 cups packaged coleslaw mix1 (11 ounce) can mandarin oranges1 package sliced almonds (optional)Nutrition Information: Calories: 154
Fat: 8.09g
Sat. Fat: 1.55g
Protein: 17.11g
Cholesterol: 61.69mg
Sodium: 426.98mg
Instructions: Sauté shrimp in hot oil in a nonstick skillet until pink and slightly browned. Remove from skillet and set aside.
In the same skillet, add water, ramen noodles (broken up), one seasoning packet from noodles, and green onion. Bring to a boil; cover, reduce heat and simmer 2 to 3 minutes. Stir in coleslaw mix; cover and simmer 2 to 3 minutes or until noodles are tender. Stir in shrimp and oranges; heat for 1 minute. Garnish with green onions and sliced almonds. Serve at once with soy sauce, if desired.
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Number of Servings: 2Ingredient: 8 large Ocean Garden Mexican white shrimp (rolled in flour, egg and coconut flakes)1 mango cut in small strips1 cucumber skin off, cut in small strips1 cup sushi rice4 each nori sheets4 oz coconut spicy sauce1 cup mayonnaise1 tablespoon chili paste2 oz coconut milk½ tablespoon soy sauceInstructions: For the sauce: simply blend all the ingredients together until you obtain a uniform emulsified sauce.
For the rolls: take the nori sheets and spread the sushi rice evenly, then add the Ocean Garden Mexican shrimp previously fried, then the mango and the cucumber, carefully roll them tight and cut in 6 pieces.
Serve with the spicy coconut sauce
Source:
Ocean Garden Products, Inc. and Chef Luis Nieto, Blue Water Grill, New York, NY
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This festive appetizer, which is great for any occasion, looks just like a firecracker!Number of Servings: 2Ingredient: 12 Large Shrimp, in the shell1 teaspoon salt½ teaspoon garlic salt, divided4 sheets spring roll wrappers24 carrot strips (3 x ¼ inch)1 egg beatenDipping Sauce¼ cup mayonnaise2 tablespoons hot pepper sauce3 cups vegetable or canola oil for fryingInstructions: Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt, stir to desolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with ¼ teaspoon garlic salt.
Cut each spring roll wrapper into thirds, making 3 long, narrow strips.
Place the carrot strips in a small bowl, sprinkle with the remaining ¼ teaspoon garlic salt, and set aside.
Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrot from the other – to resemble a firecracker! Continue the process until all the wrappers are rolled with the shrimp and carrots.
To make the dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside.
In a wok, heat the vegetable oil to 350 F. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with dipping sauce.
Source: Katie Chin, author of “Everyday Chinese”
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Just in time for the holidays, our easy Thai shrimp recipe is brimming with good nutrition and good taste. The red and green peppers add a nice festive flair!Number of Servings: 5Ingredient: 8 ounces dried whole wheat angel hair pasta1 tablespoon canola oil1 small onion, thinly slicedOne 16-ounce bag frozen tri-color pepper strips, thawed1 ½ cups all-natural chicken broth3 tablespoons all-purpose flour¼ cup Thai peanut sauce or peanut satay stir-fry sauce¾ teaspoon salt1 pound small or medium cooked shrimp, fresh or frozen, thawed¼ cup coarsely chopped dry roasted peanutsNutrition Information: (per serving)
370 calories; 7g fat (0.5g saturated, 0.7g omega-3); 590mg sodium; 46g carbohydrates; 6g fiber; 30g protein; 60% vitamin A; 100% vitamin C, 20% iron
Instructions: Cook the pasta according to package directions. Drain and set aside.
While the pasta is cooking, heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onion and sauté for 2 minutes, stirring frequently. Add the peppers and cook an additional 2 minutes.
In a small bowl, whisk together the broth, flour, peanut sauce, and salt until well blended. Add the broth mixture to the peppers and onion and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 2 minutes. Add the pasta and shrimp and heat through. Place in individual bowls, top with peanuts, and serve.
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Kick off your upcoming Thanksgiving holiday with this festive appetizer. Shrimp turns the everyday into a special occasion!Number of Servings: 2Ingredient: 1- 9 oz package SeaPak® Wrapped Shrimp-Oven Ready 1 packet sweet and spicy orange dipping Sauce (included in SeaPak™ Wrapped Shrimp package)2 tablespoons soy sauce1 tablespoon minced fresh ginger1/2 teaspoon hot chili sauce with garlic (available in the Asian section)1 tablespoon chopped fresh cilantro leaves (optional)Instructions: Prepare the shrimp according to package directions. Stir together the dipping sauce, soy sauce, ginger, chili sauce and cilantro, if desired. Serve the shrimp with sauce for dipping.
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