Pan Asian Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 ounces gluten free brown rice spaghetti pasta, such as Tinkyada brand 1 large head (1½ pounds) fresh bok choy 1 teaspoon canola or grapeseed oil 1 pound peeled and deveined uncooked large shrimp 4 cloves garlic, minced ½ 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
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.
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.
Nutritional Info 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
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