You know those rich, saucy Chinese takeout dishes that are so popular, but that a lot of us avoid because we know they’re full of sugar, salt, and fat? Well, this recipe tastes just like those bad-for-you dishes, but it’s incredibly low-fat and low in sodium. It also packs a ton of flavor, especially when you consider how few ingredients are used. If you buy shrimp frozen when it’s on sale and keep it in your freezer, you’ll likely have all of the necessary ingredients on hand the next time you find yourself tempted by Chinese takeout. Fortunately, this recipe doesn’t skimp on sauce—there’s plenty. So it’s perfect to toss with steamed snow peas, broccoli, or your favorite vegetables, and/or to serve over brown rice. You can even cook the vegetables in the pan along with the shrimp, but just be aware that the flavor of the vegetables could overpower the delicious orange flavor if you do that.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the cornstarch in a medium bowl or measuring cup. Whisking constantly, add enough orange juice to the cornstarch to form a paste. Whisk in the remaining juice and continue whisking until the cornstarch is completely dissolved. Set aside.
Step 2
Season the shrimp with salt and pepper.
Step 3
Place a large, nonstick skillet over high heat. When hot, lightly mist the pan with the spray and add the shrimp in an even layer along with the garlic. Cook for 1 to 2 minutes per side, or until the shrimp turns pink and is no longer translucent.
Step 4
Pour the orange juice mixture over the shrimp, gently stirring it until the sauce has thickened, 2 to 3 minutes.
nutrition information
Step 5
Each (1/2 cup) serving has:
Step 6
Calories: 157
Step 7
Protein: 24g
Step 8
Carbohydrates: 10g
Step 9
Fat: 2g
Step 10
Trace Saturated Fat
Step 11
Cholesterol: 172mg
Step 12
Trace Fiber:
Step 13
Sodium: 169mg
