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Spicy shrimp stir-fry
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- Cooking time:
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Shrimp add a touch of luxury to this super stir-fry, which is packed with exciting flavors. This recipe is mildly spiced but if your family prefers it hot, you could use hotter chili peppers.
8 oz. dry rice vermicelli noodles
2 large garlic cloves, crushed
1½” piece of fresh ginger, peeled and grated
1 red or green chili pepper, seeded and cut into thin strips
1 cup vegetable broth
1 bunch scallions, trimmed and thinly sliced
1 Tbsp. freshly squeezed lime juice
3 cups (10 oz.) mixed stir-fry vegetables, fresh or frozen
2 baby bok choy, trimmed, leaves separated and stalks thinly sliced
8 oz. large peeled and deveined shrimp, thawed if frozen
¼–½ tsp. crushed red pepper flakes
*Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays.
- Bring a large covered pot of water to a boil over high heat. Add a pinch of salt and the noodles and cook according to the package directions. Drain well, return to the cooking pot and cover to keep warm.
- Meanwhile, spray a nonstick wok or large nonstick skillet pan with cooking spray* and place over low heat. Add the garlic, ginger and chili pepper and cook, stirring, for 2-3 minutes, until softened and fragrant.
- Pour in ¾ cup of the broth, then add the scallions and lime juice. Simmer for 3–4 minutes, then pour into a measuring cup and wipe out the wok with paper towel.
- Spray the wok with more cooking spray* and place over medium heat. Add the stir-fry vegetables, bok choy stalks and 2 tablespoons vegetable broth. Cook for about 4 minutes, stirring often, until nearly tender. Add 1 tablespoon more broth if pan gets dry.
- Add the bok choy leaves, shrimp, crushed red pepper flakes, salt to taste and noodles. Pour in the scallion mixture and stir-fry for another 2–3 minutes, until shrimp are pink, firm and just opaque in the thickest part. Serve hot in deep bowls.