• Cooking Time: 5-10 mins
  • Servings: 8 1/2 cup servings
  • Preparation Time: 30 mins


I found this recipe in Cooking light Magazine. It's a quick and easy meal that's easily adaptable to anyone's taste. I know that 'cause the 1st time I made it I read it quickly and added rice wine vinegar and it was quite tasty... :-)


  • 1/2 C. chicken broth
  • 2 tsp corn starch
  • 1 tsp sugar
  • 2 tsp rice wine or dry sherry
  • 2 tsp soy sauce
  • 1/4 tsp white pepper
  • 1 tbl canola oil
  • 1 1/2 lbs lg shrimp, peeled & deveined
  • 2 tbs minced garlic
  • 1 1/2 tsp minced fresh ginger
  • 1 jalapeno pepper, seeded and minced (I used Sambel Oelek chili paste)
  • 1/2 C sliced green onions
  • 1/2 tsp dark sesame oil
  • Cilantro sprigs


  • Mix 1st 6 ingredients in a bowl stirring with a whisk... set slurry aside
  • Heat a wok or large fry pan with Canola oil
  • Add ginger and garlic with shrimp and then mix in chili paste
  • Cook shrimp until pink
  • Stir in the broth slurry and stir until thickened stirring constantly
  • Remove from the heat and add sesame oil, gr onions and cilantro (save a sprig for garnish)

Categories: Low Fat  Shellfish 

Author Credit: Cooking Light Magazine

© 2006-2017 BakeSpace, Inc. All Rights Reserved