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Shrimp Stir Fry


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Rate this recipe 4/5 (2 Votes)


  • 1-1/2 teaspoons cornstarch
  • 1/2 cup chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 pkg pea pods
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons canola oil, divided
  • 1 garlic clove, thinly sliced
  • 1 large onion, halved and thinly sliced
  • 2 cups sliced fresh shiitake mushrooms
  • 1/4 cup chow mein noodles
  • Hot cooked brown rice, optional


Servings 4
Preparation time 20mins
Cooking time 35mins


Step 1

* In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. * In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm. * Stir-fry the garlic and in remaining oil for 1 minute. Add the onion, mushrooms and; stir-fry for 4 minutes. Add pea pods stir-fry 2-4 minutes longer or until vegetables are crisp-tender. * Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice if desired. Sprinkle with chow mein noodles. Yield: 4 servings.Nutrition Facts: 1 cup stir-fry with 1 tablespoon chow mein noodles (calculated without rice) equals 238 calories, 10 g fat (1 g saturated fat), 139 mg cholesterol, 710 mg sodium, 15 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable


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