Low Cal Green Tea Poached Shrimp Stir Fry
Elevate your weeknight dinner game with this vibrant and nutrient-packed Low Cal Green Tea Poached Shrimp Stir Fry! This recipe uniquely combines the delicate flavors of green tea with succulent poached shrimp, all tossed with crisp, colorful vegetables like red bell peppers, snap peas, and carrots. A light yet flavorful sauce of low-sodium soy, hoisin, and lime juice ties everything together, making it a guilt-free, savory delight. Served over wholesome brown rice and garnished with green onions and sesame seeds, this stir fry is a perfect balance of nutrition and taste. Ready in just 35 minutes, it's an ideal option for a healthy, low-calorie meal bursting with Asian-inspired flavors and a refreshing twist.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 400 grams Large shrimp, peeled and deveined
- 500 milliliters Water
- 2 units Green tea bags
- 2 tablespoons Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 unit Red bell pepper, thinly sliced
- 150 grams Snap peas
- 2 units Carrots, julienned
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Hoisin sauce
- 1 tablespoon Lime juice
- 0.5 teaspoons Ground black pepper
- 3 cups Cooked brown rice
- 2 units Green onions, sliced
- 1 teaspoon Sesame seeds
Instructions
In a medium saucepan, bring 500 milliliters of water to a gentle simmer. Add the green tea bags and let steep for 3-4 minutes, then remove the tea bags.
Add the shrimp to the green tea and poach gently for 2-3 minutes or until the shrimp turn pink and are cooked through. Remove the shrimp with a slotted spoon and set aside.
In a large, nonstick skillet or wok, heat the sesame oil over medium-high heat.
Add the minced garlic and ginger to the skillet. Sauté for 30 seconds until fragrant.
Add the red bell pepper, snap peas, and carrots. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, mix together the soy sauce, hoisin sauce, lime juice, and ground black pepper. Pour the mixture into the skillet and stir well to coat the vegetables.
Return the poached shrimp to the skillet and toss gently to combine. Cook for an additional 1-2 minutes to warm through.
Serve the stir-fry over cooked brown rice. Garnish with sliced green onions and sesame seeds.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.2 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
