Ww Hunan Shrimp 5 Points
Transform your dinner into a flavorful, guilt-free experience with WW Hunan Shrimp, a vibrant stir-fry that’s only 5 SmartPoints per serving! Packed with plump, tender shrimp and a colorful medley of crisp red bell peppers, zucchini, and carrots, this dish delivers restaurant-quality taste right from your own kitchen. A tangy, slightly spicy sauce made with low-sodium soy sauce, hoisin, and a hint of sriracha brings just the right kick to every bite. Ready in just 30 minutes, this high-protein, low-calorie recipe is perfect for busy weeknights or light meal prep. Garnish with fresh scallions and sesame seeds for a finishing touch, and serve it as-is or over steamed rice or cauliflower rice for a healthy, satisfying meal.
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Recipe Information
Ingredients
- 1 pound Raw shrimp (peeled and deveined)
- 2 teaspoons Cornstarch
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Hoisin sauce
- 1 teaspoon Sriracha sauce
- 2 teaspoons Vegetable or canola oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 1 medium Red bell pepper (sliced)
- 1 medium Zucchini (sliced into half-moons)
- 1 medium Carrot (thinly sliced)
- 2 Scallions (sliced)
- 1 tablespoon Water
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
In a small bowl, mix the cornstarch and 1 tablespoon of water until smooth. Set aside.
In another small bowl, combine the soy sauce, rice vinegar, hoisin sauce, and sriracha. Stir well and set aside.
Heat 1 teaspoon of vegetable oil in a large nonstick skillet or wok over medium-high heat.
Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 teaspoon of vegetable oil. Add the minced garlic and ginger, and sauté for about 30 seconds, or until fragrant.
Add the red bell pepper, zucchini, and carrot to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are slightly tender but still crisp.
Return the cooked shrimp to the skillet with the vegetables.
Pour the soy sauce mixture over the shrimp and vegetables, stirring to coat everything evenly.
Add the cornstarch slurry to the skillet and mix well. Cook for another 1-2 minutes, or until the sauce thickens.
Remove from heat and garnish with sliced scallions and sesame seeds, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 1931 mg | 84% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 20.1 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2343 mg | 50% | |
*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.
