Rating: 4.41 stars
33 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

An easy, low-calorie, but tasty dish made with fresh ginger and vegetables. Use whatever vegetables you have on hand and adjust the heat to your liking!

Recipe Summary test

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk water, ketchup, soy sauce, cornstarch, honey, sesame oil, and red pepper flakes in a bowl. Stir shrimp into sauce mixture until coated.

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  • Heat a wok or a large skillet over medium-high heat and add vegetable oil; cook and stir garlic and ginger in hot oil until fragrant and garlic begins to soften, 1 minute. Discard garlic and ginger, leaving oil in wok. Cook and stir broccoli, red bell pepper, onion, yellow squash, zucchini, and mushrooms in oil until slightly softened, about 5 minutes.

  • Stir shrimp and sauce mixture into vegetables; cook and stir until shrimp are hot and sauce has thickened and coated shrimp and vegetables, 3 to 5 more minutes. Serve over hot cooked rice.

Nutrition Facts

337 calories; protein 24.3g; carbohydrates 39g; fat 9.7g; cholesterol 165.8mg; sodium 755.8mg. Full Nutrition
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