Thai Shrimp Recipe

Name: Thai Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cornstarch; 1 cup reduced-sodium chicken broth; 2 tablespoons reduced-sodium soy sauce; 3 tablespoons rice vinegar; 1 to 2 tablespoons Thai chili sauce; 1 tablespoon minced fresh gingerroot; 1 teaspoon minced garlic; 1 pound uncooked medium shrimp, peeled and deveined; 2 teaspoons sesame oil; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped; 3 tablespoons chopped green onions; 1 head bok choy, trimmed; Hot cooked rice, optional

Servings: persons

1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar
1 to 2 tablespoons Thai chili sauce
1 tablespoon minced fresh gingerroot
1 teaspoon minced garlic
1 pound uncooked medium shrimp, peeled and deveined
2 teaspoons sesame oil
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3 tablespoons chopped green onions
1 head bok choy, trimmed
Hot cooked rice, optional

1
In a small bowl, combine cornstarch and broth until smooth; stir in the soy sauce, vinegar, chili sauce, ginger and garlic. Set aside.
2
In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm.
3
Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in artichokes and onions; top with bok choy.
4
Reduce heat; cover and cook for 5 minutes or until bok choy is wilted. Return shrimp to the pan; heat through. Serve with rice if desired.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon cornstarch, 1 cup reduced-sodium chicken broth, 2 tablespoons reduced-sodium soy sauce, 3 tablespoons rice vinegar, and more.

Yes, Thai Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Shrimp

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