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Nutrition Facts (per serving) | |
---|---|
245 | Calories |
12g | Fat |
6g | Carbs |
26g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 245 |
% Daily Value* | |
Total Fat 12g | 16% |
Saturated Fat 1g | 7% |
Cholesterol 239mg | 80% |
Sodium 1657mg | 72% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 26g | |
Vitamin C 1mg | 7% |
Calcium 112mg | 9% |
Iron 1mg | 3% |
Potassium 220mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Stir-frying lowers the fat and calories in this variation on popular Chinese deep-fried Salt and Pepper Shrimp.
More Shrimp Recipes
Ingredients
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1 pound large shrimp
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2 tablespoons cornstarch
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1 teaspoon sea salt, or kosher salt
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3/4 teaspoon freshly ground black pepper, white pepper or Szechuan peppercorn, or to taste
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3 tablespoons vegetable oil, for stir-frying
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1 clove garlic, minced
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1 red chile pepper, deseeded and chopped, optional
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1/4 cup chopped green onion
Steps to Make It
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Soak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Lightly coat the shrimp with the cornstarch.
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In a small bowl, mix the salt with the freshly ground pepper and set aside.
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Heat 2 tablespoons in a preheated wok on medium-high to high heat. When the oil is hot, add the shrimp and stir-fry until they turn pink. Remove from the wok. Clean out the wok.
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Heat 1 tablespoon oil in the wok. When the oil is hot, add the minced garlic, chile pepper and the salt and pepper mixture. Stir-fry until fragrant (10 to 15 seconds) and then add the shrimp back into the wok. Stir-fry to coat the shrimp into the salt and pepper mixture. Stir in the green onion or serve as a garnish with the shrimp. This is also great over mamaliga.
More Chinese Shellfish Recipes
Main Chinese Food Recipe File
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