Thai Shrimp

If you have roughly 45 minutes to spend in the kitchen, Thai Shrimp might be a tremendous gluten free, dairy free, and pescatarian recipe to try. This main course has 368 calories, 27g of protein, and 8g of fat per serving. This recipe serves 4 and costs $3.42 per serving. A mixture of soy sauce, chicken stock, fish sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by spoonacular user mstark. Thai Shrimp, Thai Shrimp, and Thai Shrimp are very similar to this recipe.

Servings: 4

 

Ingredients:

1 bunch basil leaves, 2 c. leaves

8 cups chicken stock

Hot cooked rice

2 tablespoons fish sauce

4 green onions

1 teaspoon organic peanut oil

3 hot red or green chilies

8 ounces shrimp, cooked, peeled, and deveined, 51 – 60 per pound

2 teaspoons soy sauce

1 teaspoon sugar

Equipment:

wok

Cooking instruction summary:

  1. Peel and devein shrimp. Wash, dry and steam basil, mince garlic, thinly slice seeded chilies, mince white part of onion and cut green part into 1 inch pieces. Recipe can be prepared ahead to this stage.
  2. Heat wok over high heat. Swirl oil into wok and heat almost to smoking. Add garlic, chilies, onions (white part), and cook 10-15 seconds; add shrimp and stir fry 20 seconds or until they change color. Add fish sauce, soy sauce, sugar, chicken, stock and green part of onions and bring mixture to a boil. Stir in basil and cook 20 seconds or until leaves wilt and shrimp are firm and pink. Dish is supposed to be soupy. Serve over hot cooked rice.

 

Step by step:


1. Peel and devein shrimp. Wash, dry and steam basil, mince garlic, thinly slice seeded chilies, mince white part of onion and cut green part into 1 inch pieces. Recipe can be prepared ahead to this stage.

2. Heat wok over high heat. Swirl oil into wok and heat almost to smoking.

3. Add garlic, chilies, onions (white part), and cook 10-15 seconds; add shrimp and stir fry 20 seconds or until they change color.

4. Add fish sauce, soy sauce, sugar, chicken, stock and green part of onions and bring mixture to a boil. Stir in basil and cook 20 seconds or until leaves wilt and shrimp are firm and pink. Dish is supposed to be soupy.

5. Serve over hot cooked rice.


Nutrition Information:

Quickview
367k Calories
27g Protein
7g Total Fat
44g Carbs
23% Health Score
Limit These
Calories
367k
18%

Fat
7g
12%

  Saturated Fat
1g
12%

Carbohydrates
44g
15%

  Sugar
11g
12%

Cholesterol
157mg
52%

Sodium
2006mg
87%

Get Enough Of These
Protein
27g
55%

Vitamin C
54mg
66%

Selenium
44µg
64%

Vitamin B3
9mg
45%

Vitamin K
38µg
37%

Manganese
0.74mg
37%

Phosphorus
298mg
30%

Vitamin B6
0.59mg
30%

Vitamin B2
0.48mg
28%

Copper
0.53mg
27%

Potassium
757mg
22%

Magnesium
75mg
19%

Iron
3mg
17%

Zinc
2mg
16%

Vitamin B1
0.22mg
15%

Folate
53µg
13%

Calcium
125mg
13%

Vitamin A
561IU
11%

Vitamin E
1mg
8%

Vitamin B12
0.46µg
8%

Vitamin B5
0.49mg
5%

Fiber
1g
5%

covered percent of daily need
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Related Videos:

Thai Red Curry Shrimp!

 

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