The soy-honey-sherry sauce gives these shrimp fabulous Chinese flavor. Add crunch and color with broccoli and red pepper if desired.
- 2 tablespoons low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon sherry (dry or sweet)
- 1/3 cup water
- Cooking spray
- 2 teaspoons peanut oil
- 1 piece ginger root, 3-inches, peeled, thinly sliced, cut into julienne
- 1 medium uncooked onion, roughly chopped
- 1 pound uncooked shrimp, large, peeled and deveined
- In a small bowl, whisk together soy sauce, honey, sherry and water; set aside.
- Coat a large skillet or wok with cooking spray; set over medium-high heat. Add oil; heat until oil begins to shimmer. Add ginger; cook, stirring frequently, until ginger becomes fragrant and starts to brown, about 2 to 3 minutes. Add onions; cook, stirring frequently, until onions start to release their moisture, about 3 to 4 minutes. Add shrimp; cook, stirring, until shrimp are opaque and pink, about 3 to 4 minutes. Stir in soy mixture; cook until well-blended and heated through, about 1 or 2 minutes.
- Recipe courtesy of Weight Watchers
Per serving: 183 kcal cal., 4.5 g fat (0.5 g sat. fat), 10 g carb., 1 g fiber, 6 g sugar, 24 g pro., 65 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet