Photo: Thai Shrimp Stir-fry with Tomatoes and Basil - Slimmed Recipe
You won't have to sacrifice taste or satisfaction to save calories with our Thai Shrimp Stir-fry. With 400 fewer calories than a similar sized serving of Shrimp Scampi, this is a dish worth trying.
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon water
- 2 teaspoons Southeast Asian fish sauce
- 4 teaspoons light brown sugar
- 3 tablespoons peanut oil
- 3 cloves garlic, chopped
- 1 tablespoon grated, peeled, fresh ginger
- 1/2 to 1 teaspoon red chile flakes
- 1 pound large shrimp, peeled and deveined
- 1/2 medium red onion, cut in 1-inch dice
- 1 medium yellow pepper, seeded, cut in 1-inch dice
- 1 jalapeno chile, thinly sliced into rounds
- 2 cups cherry tomatoes, halved
- 3/4 cup torn fresh basil leaves
- 1/4 cup torn fresh mint leaves
- 2 tablespoons freshly squeezed lime juice
- Serving suggestion: Jasmine rice
Directions
In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.
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Per serving (does not include rice): Calories 226; Total Fat 12 grams; Saturated Fat 2 grams; Protein 18 grams; Total Carbohydrate 13 grams; Sugar: 7 grams; Fiber 2 grams; Cholesterol 143 milligrams; Sodium 1336 milligrams
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By lauryncraig
camp lejeune, nc
on February 25, 2013
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ABSOLUTELY AMAAAAAZING! This is the best thing that I've made in my entire life. Very authentic, and I've eaten at many Thai restaurants. I followed the recipe exactly, except for doubling the sauce like others suggested. I didn't have fresh ginger so I just sprinkled some ground ginger on the shrimp once it was transferred from pan to bowl. Can't wait to make again! My husband LOVED this, even though I made him eat it with brown rice instead of white. :
By gloria999
pasco, WA
on February 02, 2013
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Delicious! I took the advice of other members and doubled the sauce. Very happy I did so and might actually triple it next time. I forgot to add the lime juice :-( I also mistakenly grabbed a table spoon for the red pepper flakes so it was SPICY! I served it over japanese soba noodles. Overall I love this receipe. Definately a keeper!
By pinechip
Tampa
on January 26, 2013
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This one was a little disappointing. I followed the recipe as described, using the 1/2 tsp red pepper flakes. All my ingredients were fresh, but the flavor of everything combined was nothing special. I felt it was a little bland, and I would have liked the sauce thicker. Was an ok dinner but will be making a different Thai stir fry next time. Too bad because the calorie count is awesome.
Read all 77 reviews