Ww Hunan Shrimp - 5 Points

READY IN: 45mins
Recipe by teresas

This is out of one of my Weight Watchers cookbooks called "Take-Out Tonight!" Both DH and I really liked this dish. You can use 1/2 shrimp and 1/2 sea scallops if you prefer. You can also replace the asparagus with broccoli florets or fresh snow peas.

Top Review by Abby Girl

This was very easy to make up. I used orange peppers, broccoli and mushrooms (which was all I had on hand) My DH loved this, but I found that 1T of chili garlic sauce was a bit much. I will add garlic next time, to round out the flavors better. By WW calculations, this recipe turned out to be 8 points rather than 5...also, we had enough for 5 servings. I would do this one again! Thanks for posting!!

Ingredients Nutrition

Directions

  1. Comine the shrimp with 1 tbl of the cornstarch in a medium bowl; toss well to coat and set aside.
  2. Combine the broth, soy sauce, black bean sauce, chili-garlic sauce and the remaining 2 tsps cornstarch in a small bowl; set aside.
  3. Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles.
  4. Swirl in 2 tsps of the oil, then add the shrimp.
  5. Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.
  6. Swirl in the remaining 1 tsp oil, then add the ginger and onion.
  7. Stir-fry until fragrant, about 1 miunte.
  8. Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 miunutes.
  9. Add the shrimp and broth mixture.
  10. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
  11. Serve over rice.

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