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 pan; set aside. Wipe pan dry with a paper towel. Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion and garlic; stir-fry 1 minute. Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry 1 minute or until shrimp are done.
Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately.
Per Serving (1 cup): 200 Calories; 7g Fat (31.0% calories from fat); 24g Protein; 9g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 566mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
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