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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 344.9
  • Total Fat: 3.4 g
  • Cholesterol: 230.0 mg
  • Sodium: 1,386.6 mg
  • Total Carbs: 48.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 27.2 g

View full nutritional breakdown of Pan Asian Shrimp calories by ingredient
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Pan Asian Shrimp

Submitted by: MUSIC2HISEARS
Pan Asian Shrimp

Introduction

This is a recipe from the ChefMD website. It looks like a yummy meal for a cool summer evening. This is a recipe from the ChefMD website. It looks like a yummy meal for a cool summer evening.
Number of Servings: 4

Ingredients

    6 ounces gluten free brown rice spaghetti pasta, such as Tinkyada brand
    1 large head (1 pounds) fresh bok choy
    1 teaspoon canola or grapeseed oil
    1 pound peeled and deveined uncooked large shrimp
    4 cloves garlic, minced
    teaspoon crushed red pepper flakes
    2 tablespoons reduced sodium wheat free tamari, such as San-J brand
    2 tablespoons rice wine (sake)
    2 teaspoons dark sesame oil

Directions

Cook pasta according to package directions. Meanwhile, trim off bottom of bok choy; separate bok choy leaves and stems. Thinly slice stems; set aside. Coarsely chop leaves; set aside separately.

Heat canola oil in a large skillet over medium-high heat. Add bok choy stems; stir-fry 3 minutes. Add leaves; stir-fry 3 to 4 minutes or until bok choy is tender. Transfer to a bowl; set aside. Add shrimp, garlic and pepper flakes to same skillet; stir-fry 3 minutes or until shrimp are opaque. Return bok choy to skillet; add tamari and rice wine; stir-fry 2 minutes or until bok choy is hot and sauce is slightly reduced.

Drain pasta; arrange on four serving plates. Spoon shrimp mixture over noodles; drizzle 1/2 teaspoon sesame oil over each serving. Substitutions: for a spicier dish substitute hot pepper sesame oil for the sesame oil.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MUSIC2HISEARS.






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