Black Pepper Caramel Shrimp

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 318.0
  • Total Fat: 8.1 g
  • Cholesterol: 150.6 mg
  • Sodium: 571.0 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 27.0 g

View full nutritional breakdown of Black Pepper Caramel Shrimp calories by ingredient
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From Cooking Light February 2013 pg 25 From Cooking Light February 2013 pg 25
Number of Servings: 4


    1 (3 1/2-ounce) bag boil-in-bag brown rice
    1 tablespoon water $
    2 teaspoons cornstarch $
    1 1/2 tablespoons dark sesame oil
    1 pound large shrimp, peeled and deveined
    2 cups diagonally cut snow peas
    2 teaspoons minced fresh garlic
    2 teaspoons freshly ground black pepper
    1/8 teaspoon salt
    1/2 cup fat-free, lower-sodium chicken broth
    3 tablespoons brown sugar
    2 teaspoons fish sauce


1. Cook rice according to package directions, omitting salt and fat. Keep warm.
2. Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk; set aside. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; sauté 2 minutes or until shrimp begin to turn pink. Add peas, garlic, pepper, and salt; cook 1 minute. Remove from heat.
3. Combine broth, sugar, and fish sauce in a small saucepan over high heat. Bring to a boil; stir in cornstarch mixture. Cook 30 seconds or until mixture thickens, stirring constantly. Pour sugar mixture over shrimp. Return shrimp mixture to medium-high heat; cook 2 minutes or until thoroughly heated. Serve over cooked rice.

Serving Size: Serves 4 (serving size: 1 cup shrimp mixture and 1/2 cup rice)

Number of Servings: 4

Recipe submitted by SparkPeople user SCIGEEK.

TAGS:  Fish |

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