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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Oh Lord please don't burn us don't kill or toast your flock Don't put us on the barbecue or simmer us in stock, Don't bake or baste or boil us or stir-fry us in a wok" -Monty Python

The refrigerator light goes on...

I generally prefer eating brown rice. Not just because it is healthier: because I love the nutty flavor and texture. That said, I do like white rice and will serve it alongside a lot of dishes. This recipe, however, really shines over brown rice. The nuttiness and texture of the rice are a great complement to the shrimp stir fry. 

Stir fry doesn't always mean having to use Asian flavors. The combination of ginger and citrus is perfect with the hot sauce and paprika. This dish is a great balance of flavors and draws from Asian technique and Southern / Cajun flavors.


 

Citrus Ginger Shrimp Stir Fry



Servings = 2 | Serving size = 4 ounces shrimp with veggies and sauce

Cooking time: 30 minutes

This recipe can easily be multiplied and makes good leftovers.

Serve with Brown Rice.

1 tangerine or satsuma
2 tsp. cornstarch
2 Tbsp. cold water
2 tsp. olive oil
2 cloves garlic (finely minced)
2 tsp. fresh ginger (minced)
1 small onion (sliced)
1/2 red bell pepper (seeded and diced)
3 large green onions (thinly sliced crosswise; keep white and green parts separate)
8 ounces shrimp (peeled and deveined)
1/8 tsp salt
to taste fresh ground black pepper
2 tsp. hot sauce
1/2 tsp. paprika
1 tsp. Worcestershire sauce

Citrus Ginger Shrimp Stir Fry recipe from Dr. Gourmet

Zest the whole tangerine onto a plate or piece of wax paper, then juice the tangerine into a bowl and set both aside. Discard the pulp and rind.

Place the water in a small bowl and whisk in the cornstarch until dissolved. Set aside.

Place the olive oil in a large skillet or wok over medium-high heat. When the oil is hot, add the ginger and garlic and cook, stirring frequently, for 1 minute.

Add the onions and cook for 2 minutes, stirring frequently.

Add the bell pepper and the white part of the green onions and cook for 2 minutes, stirring frequently.

Add the shrimp, tangerine zest, juice, salt, pepper, hot sauce, paprika, and Worcestershire sauce and toss. Cover and cook for about 7 minutes, stirring occasionally, until the shrimp are pink and cooked through.

Add the cornstarch mixture, stir, and cook, uncovered, for about 1 minute to thicken the sauce.

Serve over brown rice, garnished with the green part of the green onions.

Nutrition Facts

Serving size = 4 ounces shrimp with veggies and sauce

Servings = 2

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Amount Per Serving

Calories 171 Calories from Fat 54
% Daily Value
Total Fat 6g
    Saturated Fat 1g 5%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 141mg 47%
Sodium 447mg 19%
Total Carbohydrates 12g 10%
    Dietary Fiber 3g 11%
    Sugars 4g
Protein 17g
Vitamin A 21% Vitamin C 67%
Calcium 11% Iron 8%
Vitamin K 83 mcg Potassium 395 mg
Magnesium 43 mg