Asian Orange Ginger Shrimp and Vegetables
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 297.0
- Total Fat: 4.0 g
- Cholesterol: 172.3 mg
- Sodium: 505.9 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 6.2 g
- Protein: 26.8 g
View full nutritional breakdown of Asian Orange Ginger Shrimp and Vegetables calories by ingredient
Introduction
We love eating Chinese style dinners, but going out to a Chinese Restaurant gets us too much sodium and MSG. So we got creative. With lots of vegetables, reduced sodium sauces, and shrimp, we created a terrific low fat, high fiber dinner that was easy to make and easy to eat. We love eating Chinese style dinners, but going out to a Chinese Restaurant gets us too much sodium and MSG. So we got creative. With lots of vegetables, reduced sodium sauces, and shrimp, we created a terrific low fat, high fiber dinner that was easy to make and easy to eat.Number of Servings: 4
Ingredients
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1 cup brown long grain rice (cook in 2-1/4 c water)
1 tsp sesame oil - spread in large non stick saute pan
1 pound carrots - baby carrots ready to use, or whole, peeled and sliced
1 large onion halved and sliced thin
1 large green pepper cut in 1/2" dice
2 TBSP La Choy Orange Ginger Stir Fry sauce/marinade
1 TBSP La Choy lite Soy Sauce
I orange zested
1 orange juiced
1 Pound cooked frozen unseasoned shrimp 41-60 count
1 TBSP La Choy Orange Ginger Sauce
1 TBSP orange juice
Tips
This is not spicy hot, so if you like hot, add additional seasoning. With 506 mg of sodium it is not super low, but much less than most premade dinners. Sodium could be reduced by eliminating the Lite Soy Sauce, and caramelizing the carrots for flavor. We thoroughly enjoyed this dinner. It came together quickly, and then we just had to wait for it to cook.
Directions
Bring 2-1/4 c unsalted water to boil, add rice, reduce heat to simmer, and set cook about 40 minutes, until water is absorbed.
Spread 1 tsp sesame oil in large sauce pan and heat to medium high. Add all carrots, put lid on. Allow to saute while you cut onions and peppers. Shake saute pan occasionally so carrots do not burn. They will make enough steam. Add onions and peppers, add 2 TBSP of La Choy Orange Ginger Stir Fry sauce/ marinade and 1 TBSP Lite Soy Sauce. Return lid and reduce heat to simmer. Let cook about 25 minutes. Thaw shrimp under running water about 7 minutes and allow to drain well. When onions and peppers are cooked and carrots are still firm, add zest of one orange and most of the juice to the veggies, remove from heat. Rice should be done, remove from heat. In a separate saute pan, heat to medium high, add shrimp, 1 TBSP of La Choy Orange Ginger Sauce and 1 TBSP orange juice. Cook stirring occasionally until shrimp are transparent and starting to turn golden. Using a wooden or nylon turner, push shrimp out of pan onto veggies, being sure to scrape out any glaze from the shrimp pan. Serve 1/4 of rice, 1/4 of shrimp and 1/4 of vegetables to each person.
Serving Size: Serves 4. About 1/2 c rice, and about 14 shrimp and 1/4 of all the vegetables
Number of Servings: 4
Recipe submitted by SparkPeople user MOMKAT4310.
Spread 1 tsp sesame oil in large sauce pan and heat to medium high. Add all carrots, put lid on. Allow to saute while you cut onions and peppers. Shake saute pan occasionally so carrots do not burn. They will make enough steam. Add onions and peppers, add 2 TBSP of La Choy Orange Ginger Stir Fry sauce/ marinade and 1 TBSP Lite Soy Sauce. Return lid and reduce heat to simmer. Let cook about 25 minutes. Thaw shrimp under running water about 7 minutes and allow to drain well. When onions and peppers are cooked and carrots are still firm, add zest of one orange and most of the juice to the veggies, remove from heat. Rice should be done, remove from heat. In a separate saute pan, heat to medium high, add shrimp, 1 TBSP of La Choy Orange Ginger Sauce and 1 TBSP orange juice. Cook stirring occasionally until shrimp are transparent and starting to turn golden. Using a wooden or nylon turner, push shrimp out of pan onto veggies, being sure to scrape out any glaze from the shrimp pan. Serve 1/4 of rice, 1/4 of shrimp and 1/4 of vegetables to each person.
Serving Size: Serves 4. About 1/2 c rice, and about 14 shrimp and 1/4 of all the vegetables
Number of Servings: 4
Recipe submitted by SparkPeople user MOMKAT4310.