Spicy Ginger Shrimp
INGRÉDIENTS
- Marinade
- 2 Tbsp canola oil 30 mL
- 3 cloves garlic, minced
- 4 tsp fresh ginger, peeled and minced 20 mL
- 1/2 tsp red pepper flakes 2 mL
- Stir Fry
- 1 lb large raw shrimp, deveined and peeled 500g
- 1 Tbsp canola oil 15 mL
- 1 lb sugar snap peas 500g
- 1 cup yellow peppers, diced 250 mL
- 5 green onions, sliced diagonally
- 2 tsp black sesame seeds 10 mL
- 1/4 tsp ground pepper 1 mL
- 1/2 tsp salt 2 mL
- fresh chopped cilantro
PRÉPARATION
- 1. In a non-metal bowl, combine canola oil, garlic, ginger and red pepper flakes. Add shrimp and stir. Refrigerate for about an hour.
- 2. Heat wok or frying pan over high heat. Add marinade and shrimp and cook 2-3 minutes until shrimp change to a pinkish color. Remove to a plate.
- 3. Add canola oil to pan and add the vegetables. Stirfry about 3 minutes until tender crisp. Return shrimp and juices to pan and stirfry another minute.
- 4. Season with salt and pepper and garnish with freshly chopped cilantro and black sesame seeds. Serve over steamed noodles or with rice.
- Recipe Variation: Replace shrimp with 3 chicken breasts and double the recipe of marinade. Chicken produces a less spicy dish.
RENDEMENT
6-8 servings.
PORTION
VALEUR NUTRITIVE
Per Serving
| Calories | 304 |
| Lipides | 12 g |
| Gras saturés | 1 g |
| Cholestérol | 244 mg |
| Glucides | 19 g |
| Fibres | 5 g |
| Protéines | 32 g |
| Sodium | 707 mg |
