Thai Shrimp

It’s easy to create distinctive Thai flavors by using prepared chili sauce and fresh gingerroot.

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”4″ details=”” ]

Thai Shrimp
Thai Shrimp

Keep unpeeled gingerroot tightly wrapped in the freezer so it will always be on hand.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 cup reduced-sodium chicken broth
  • 1 tbs. cornstarch
  • 3 tbs. rice vinegar
  • 2 tbs. reduced-sodium soy sauce
  • 2 tbs. water
  • 1 to 2 tbs. Thai chili sauce
  • 1 tbs. minced fresh gingerroot

[/ingredients-left]
[ingredients-right]

  • 1 tsp. minced garlic
  • 1 lb. uncooked medium shrimp, peeled and deveined
  • 2 tsp. sesame oil
  • 1 can (14 oz.) water-packed artichoke hearts, rinsed, drained, and chopped
  • 3 tbs. chopped green onions
  • 1 head bok choy, trimmed and chopped
  • Hot cooked rice, optional

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In small bowl, add broth to cornstarch and stir until smooth; stir in vinegar, soy sauce, water, chili sauce, ginger, and garlic. Set aside.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In large skillet or wok, stir-fry shrimp in oil until pink. Remove and keep warm.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Stir soy sauce mixture and add to pan. Bring to a boil. Cook, stirring, 2 minutes or until thickened. Add artichokes and onions; top with bok choy. Reduce heat; cover and cook 5 minutes or until bok choy is wilted. Return shrimp to pan; heat through. Serve with rice if desired. Yield: 4 servings ($3.88 per serving).[/step-item][/step-list-wrapper]

[nutrition-info calories=”214″ calories_fat=”” fat=”4g” sat_fat=”1g” choles=”138mg” sodium=”1,013mg” carbs=”18g” sugars=”” protein=”26g” fiber=”2g”]

* 1 serving equals 1 1/4 cups (calculated without rice)

[/nutrition-info]

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Originally Published in Reader's Digest