Thai Shrimp

Quick look

  • prep 15 min    cook 15 min
  • serves 4
Thai ShrimpTaste of HomeThai Shrimp

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


  • 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
  • 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

    How to make it  30 minutes

  • 1

    In small bowl, add broth to cornstarch and stir until smooth; stir in vinegar, soy sauce, water, chili sauce, ginger, and garlic. Set aside.

  • 2

    In large skillet or wok, stir-fry shrimp in oil until pink. Remove and keep warm.

  • 3

    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).

Nutritional Information(per serving)

  • Calories: 214
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 138mg
  • Sodium: 1,013mg
  • Carbs: 18g
  • Protein: 26g
  • Fiber: 2g

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

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