I’m not a huge fan of shrimp, but I do try to cook it every once in a while. As usual, I fell back on an Asian inspired shrimp stir fry. I’m someone who thinks you really can’t go wrong with stir fry veggies and some really delicious Asian seasonings.

This one really exceeded my expectations. For me, the sweet chili sauce was what made this a little different than my normal stir fry. For my normal stir fry I use soy sauce, sesame oil and rice vinegar. I didn’t want to add the really rich and dark flavor of the hoisin, but the sweet chili sauce added a really delicious flavor without overpowering the flavor of the whole dish.

If you are into spicy, don’t let the chili sauce scare you! It adds just a little bit of spice to really bring the whole dish alive.

The shrimp is light and a great source of healthy, omega fatty acids. Shrimp is also a great source of lean protein, and the crisp-tender vegetables are a perfect complement to the succulent shrimp.

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Asian Shrimp Stir Fry
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Bright, fresh, crisp-tender vegetables sautéed with succulent and delicious shrimp. The whole stir fry is seasoned with Asian inspired soy sauce and sweet chili sauce. Simple, healthy and delicious.
Servings: 4 servings
Calories: 210 kcal
Ingredients
  • 1/2 cup low sodium vegetable broth
  • 2 Tbsp sweet chili sauce
  • 2 Tbsp low sodium soy sauce
  • 2 tsp cornstarch
  • 1 tsp sesame oil
  • 3 Tbsp olive oil (divided)
  • 1 Tbsp minced garlic
  • 1 tsp fresh ginger (minced)
  • 1 lb jumbo shrimp (peeled and deveined)
  • 2 cups broccoli florets
  • 1/2 cup shredded carrots
  • 1 cup sugar snap peas
Instructions
  1. Whisk together the broth, sweet chili sauce, soy sauce and cornstarch. Set aside.
  2. Heat 2 Tbsp olive oil in a large pan or wok over medium low.
  3. Saute the garlic and ginger for 2 minutes.
  4. Add the shrimp and cook until the shrimp is cooked through, about 3-5 minutes.
  5. Season to taste with salt and pepper, then remove from the pan and set aside.
  6. Heat the remaining oil in the pan.
  7. Cook the broccoli, carrots and snap peas for 3-4 minutes, or until the vegetables are tender.
  8. Add the sauce and cook for 2-3 minutes, stirring constantly, until the sauce thickens.
  9. Return the shrimp to the pan and cook until the shrimp is hot.
  10. Serve hot.
Recipe Notes

Entire recipe makes 4 servings

Serving size is about 1 cup

Each serving = 1 Point*

*based only on ingredients that have an SP Freestyle value 

Nutrition Facts
Asian Shrimp Stir Fry
Amount Per Serving
Calories 210 Calories from Fat 77
% Daily Value*
Total Fat 8.5g 13%
Saturated Fat 1.2g 6%
Cholesterol 233mg 78%
Sodium 1751mg 73%
Potassium 250mg 7%
Total Carbohydrates 12.1g 4%
Dietary Fiber 2.1g 8%
Sugars 7.4g
Protein 22.7g 45%
Calcium 12%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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