YIELD Makes 6 servings

INGREDIENTS

1/4 cup reduced-sodium soy sauce
2 tablespoons lime juice
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 pound raw large shrimp, peeled and deveined
1/2 small bunch fresh cilantro, coarsely chopped
3 tablespoons vegetable oil
2 cups hot cooked rice

PREPARATION:

  1. Combine soy sauce, lime juice, brown sugar, garlic, cumin and chili powder in large bowl; stir until well mixed. Add shrimp and toss to coat. Marinate 15 minutes.
  2. Meanwhile, remove and discard large stems from cilantro. Rinse cilantro; drain and dry in salad spinner, or pat dry with paper towels.
  3. Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add shrimp mixture; stir-fry about 4 minutes or until shrimp turn pink and opaque. Add half the cilantro; toss to combine. Transfer to serving dish. Garnish with remaining cilantro. Serve with rice.
This recipe appears in: Asian
NUTRITIONAL INFORMATION:
Serving Size: 1/6 of shrimp mixture with 1/2 cup cooked rice
Fiber 1 g
Carbohydrate 28 g
Cholesterol 115 mg
Saturated Fat 1 g
Total Fat 9 g
Calories from Fat 29 %
Calories 269
Protein 19 g
Sodium 455 mg
DIETARY EXCHANGE:
Meat 2
Starch 2
Fat 1/2
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