INGREDIENTS
1/4
cup reduced-sodium soy sauce
2
tablespoons lime juice
1
tablespoon brown sugar
2
cloves garlic, minced
1
teaspoon ground cumin
1/2
teaspoon chili powder
1
pound raw large shrimp, peeled and deveined
1/2
small bunch fresh cilantro, coarsely chopped
3
tablespoons vegetable oil
2
cups hot cooked rice
PREPARATION:
- Combine soy sauce, lime juice, brown sugar, garlic, cumin and chili powder in large bowl; stir until well mixed. Add shrimp and toss to coat. Marinate 15 minutes.
- Meanwhile, remove and discard large stems from cilantro. Rinse cilantro; drain and dry in salad spinner, or pat dry with paper towels.
- Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add shrimp mixture; stir-fry about 4 minutes or until shrimp turn pink and opaque. Add half the cilantro; toss to combine. Transfer to serving dish. Garnish with remaining cilantro. Serve with rice.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
Serving Size:
1/6 of shrimp mixture with 1/2 cup cooked rice
Fiber
1 g
Carbohydrate
28 g
Cholesterol
115 mg
Saturated Fat
1 g
Total Fat
9 g
Calories from Fat
29 %
Calories
269
Protein
19 g
Sodium
455 mg
DIETARY EXCHANGE:
Meat
2
Starch
2
Fat
1/2
