Spicy Shrimp Stir Fry Recipe
Servings: 1
Ingredients
- 6 sm red potatoes (about 12 ounces)
- 1 tsp minced parsley
- Â Â salad oil
- Â Â salt
- 3/4 lb large shrimp
- 1 lrg lemon
- 2 Tbsp. soy sauce
- 1 Tbsp. chopped, peeled gingerroot
- 1/2 tsp lemon-pepper seasoning salt
- 1 clv garlic, chopped
- 6 ounce Chinese pea pods or possibly snap peas
Directions
- ABOUT 40 Min BEFORE SERVING
- With vegetable peeler, remove strip of peel around middle of each potato; throw away strips. In 3-qt saucepan over high heat, heat potatoes and sufficient water to cover to boiling. Reduce heat to low; cover and simmer 15 min or possibly till potatoes are fork-tender. Drain; return potatoes to saucepan. Stir in parsley, 2 Tbsp. salad oil, and 1/4 tsp. salt; keep hot.
- Meanwhile, prepare shrimp; hold shrimp curved side up and with tail away from you. Insert tip of kitchen shears under shell and snip along back through to tail, cutting about 1/4-inch deep to expose dark vein; rinse with running cool water to remove vein but don't remove shell. Pat dry with paper towels.
- )From lemon grate 2 tsp. peel and squeeze 1 Tbsp. juice. In medium bowl, mix lemon juice, peel, shrimp, soy sauce, ginger, lemon-pepper and garlic till blended.
- Remove stem and strings along both edges of pea pod.
- In 10-inch skillet over high heat, in 1 Tbsp. warm salad oil, cook pea pods and 1/4 tsp. salt, stirring quickly and constantly till proportionately coated with oil. Continue stir-frying 2 to 3 min longer till tender-crisp. Remove Chinese pea pods to 2 dinner plates. In same skillet over medium high heat, in 1 Tbsp. warm salad oil, cook shrimp mix till shrimp turn opaque throughout and shells lightly browned, about 3 min. Arrange shrimp and potatoes on same dinner plates.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1496g | |
| Calories 1162 | |
| Calories from Fat 69 | 6% |
| Total Fat 7.74g | 10% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 517mg | 172% |
| Sodium 2374mg | 99% |
| Potassium 5580mg | 159% |
| Total Carbs 181.85g | 48% |
| Dietary Fiber 22.0g | 73% |
| Sugars 15.31g | 10% |
| Protein 94.52g | 151% |
