Saturday, July 31, 2010

Earthy Sweet and Sour Shrimp with Coconut Rice

Sweet and Sour Shrimp

1 1/2 pounds peeled and deveined large shrimp
1 tablespoon cornstarch
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon chile paste with garlic (such as sambal oelek)
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onions

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.

Nutritional Information
Calories: 301 (30% from fat)
Fat: 10g (sat 1.1g,mono 4.6g,poly 3.2g)
Protein: 35.3g
Carbohydrate: 16.8g
Fiber: 0.5g
Iron: 4.4mg
Sodium: 621mg
Calcium: 103mg

Coconut Rice

1 C basmati rice
1 1/4 C water
1/2 C light coconut milk
1/4 tsp salt

Combine all ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.

This is one of the best Sweet and Sour recipes. Ethan swears he doesn't like ginger at all. I told him there was ginger in this (AFTER he said he liked it, of course) and he said that there couldn't be ginger because then he wouldn't like it :) So very yummy!


Aroura said...

I can't have spicy stuff right now due to nursing, so I didn't include the chili paste and I don't even know if I will when I can. It was delicioso without it!

Aroura said...

oh. p.s. the serving size is 3/4 C