1 pound medium shrimp, peeled and deveined
Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper; toss well. Let stand 5 minutes.
Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.
Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. Remove shrimp mixture from
Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately.
Per Serving: 195 Calories; 7g Fat (31.9% calories from fat); 24g Protein; 8g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 536mg Sodium.
Served over 1/2 cup cooked brown rice adds: 109 Calories; 1g Fat (6.7% calories from fat); trace Saturated Fat; 2g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 1/2 Grain(Starch).
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