Ginger Shrimp

Here is an Asian-style dish that is so quick and easy that you'll 

want to keep the recipe handy for future reference.



Nutritional Values per serving:
Calories 129
Total Fat 3.3g
Saturated Fat 0.6g
Cholesterol 147mg4
Sodium 687mg
Total Carbohydrates 5.1g
Dietary Fiber 1.2g
Sugars 1.5g
Protein 17.6g



1 lbs raw shrimp, peeled and deveined
2-3 cloves garlic, finely chopped
3 Tbs soy sauce
1 Tbs grated or finely chopped fresh ginger
1 Tbs sesame oil
1/2 tsp red pepper flakes, or to taste
2 tsp cornstarch
1/2 cup chicken stock
1/4 cup rice wine vinegar
1 tsp Splenda
4-6 scallions (spring onions), chopped
1 cup snow peas


Combine the shrimp, garlic, soy sauce, ginger, sesame oil, and red pepper flakes in a bowl and toss to coat the shrimp.
Let stand at room temperature for 10 to 15 minutes.
In a separate bowl, stir together the cornstarch, chicken stock, vinegar, and Splenda.
Heat a large skillet or wok over high heat and saute the shrimp mixture, scallions, and snow peas until the shrimp turn pink and are almost cooked through, about 3 minutes.
Stir in the cornstarch mixture and cook, stirring constantly, until the sauce has thickened, about 1 minute.

Serves 6

Cook's Note: I serve with sauteed/steamed vegetable medley for myself and add some cooked rice for my non-WLS guests.