Stir Fried Thai Shrimp with Tomatoes and Basil

Distinctive fresh Thai flavors make this simple dish an entertaining favorite 

Stir Fried Shrimp with Tomatoes and Basil

Nutritional Data per Serving
Calories 231
Total Fat 10.6g1
Saturated Fat 1.8g
Cholesterol 162mg
Sodium 832mg
Total Carbohydrates 12.8g
Dietary Fiber 2.3g
Sugars 3.0g
Protein 23.8g


2 tablespoons soy sauce
1 tablespoon water
2 teaspoons Southeast Asian fish sauce
4 teaspoons Splenda
3 tablespoons peanut oil
3 cloves garlic,chopped
1 tablespoon grated, peeled, fresh ginger
1/2 to 1 teaspoon red chile flakes
1 pound large shrimp, peeled and deveined
1/2 medium red onion, cut in 1-inch dice
1 medium yellow pepper, seeded, cut in 1-inch dice
1 small jalapeno,thinly sliced into rounds (optional)
2 cups cherry tomatoes, halved
3/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves
2 tablespoons freshly squeezed lime juice



In a small bowl, combine the soy sauce, water, fish sauce, and Splenda; set aside.
Heat the oil in a largenon-stick skillet over medium-high heat.
Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds.
Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes.
Transfer the shrimp to a medium bowl with a slotted spoon.
Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes.
Return the shrimp to the pan along with the soy sauce mixture.
Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more.
Add the tomatoes and stir until coated with sauce, about 15 seconds.
Remove pan from the heat, stir in the basil, mint, and lime juice.
Transfer to a serving dish, serve immediately

Serves 4 to 6

Cook's Note: serve over quinoa, rice or pasta for your non-WLS guests