Lightened Up Spicy Cashew Shrimp and Vegetables

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That Chinese food craving hits…with spice…and roasted nuts…and lots of vegetables. But how can I go out to satisfy this craving when my order is usually swimming in guilt? You know that saying, “When you eat Chinese food you are stuffed, but an hour later you are hungry again?” In my opinion I’ll chalk that up to MSG monosodium glutamate and plenty of grease.

Well not anymore! With some simple substitutions and ingredient cuts, I’ve come up with a lighter version of Cashew Shrimp that will not leave you feeling full and bloated, but actually filled and satisfied.  And it’s super easy with just some simple everyday ingredients. This is a clean eating recipe and can easily be gluten free as well, with the use of gluten free soy sauce. Read on for my Lightened Up Spicy Shrimp with Cashews.

Main ingredients:
12oz shrimp, peeled and deveined
2 tsp cornstarch
1 egg white
1/2 tsp salt
3 Tb canola oil, divided
2 zucchinis, halved and sliced
2 bell peppers, diced
12 green onions, sliced thinly
10 dried red Japanese chiles
1/2 cup raw cashews

Sauce ingredients:
1/2 cup chicken broth
1/4 cup rice vinegar
2 Tb gluten free soy sauce
2 tsp minced ginger
1 tsp honey or white sugar

2 cups cooked rice

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Whisk the cornstarch, egg white and salt in a small bowl and toss with the shrimp.

Add the shrimp mixture to a medium saucepan which has been heated over medium heat with 2 Tb of canola oil. This is about 3 times less the typical amount of oil used to cooked shrimp in this dish.

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After the shrimp has begun to pink up, carefully flip over. When it is completely cooked through, about 5 minutes, break up and set aside in a bowl.

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Scrape the bottom of the pan and heat the remaining 1 Tb of canola oil. Add the garlic, chile peppers, green onion and bell peppers. Sauté, stirring and cooking until crisp tender, about 5 minutes. Add the zucchini and sauté about 3 minutes more.

Whisk the sauce ingredients together and pour over vegetable mixture. The use of honey and vinegar in this sauce adds a sweet tang.

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Add the cashews to the center of the pan. Stir briskly.

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Add the shrimp to the center of the pan.

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Cook and stir until the sauce has thickened and distributed evenly.

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Remove from heat and serve over white steamed short grain rice or brown rice.

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Garnish with additional chile sauce if desired.

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Now isn’t that a lightened up savory spicy meal? And this is very easily a kid friendly, finicky shark autism friendly meal; just omit the Japanese chiles. It’s gluten free and dairy free and makes 4 clean eating servings full of healthy fats and omegas.

Lightened Up Spicy Cashew Shrimp and Vegetables

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Number of servings: 4

Per Serving 432 calories

Fat 20 g

Carbs 43 g

Protein 22 g

4


Lightened Up Spicy Cashew Shrimp and Vegetables

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Main Dish

  • 12oz shrimp, peeled and deveined
  • 2 tsp cornstarch
  • 1 egg white
  • 1/2 tsp salt
  • 3 Tb canola oil, divided
  • 2 zucchinis, halved and sliced
  • 2 bell peppers, diced
  • 12 green onions, sliced thinly
  • 10 dried red Japanese chiles
  • 1/2 cup raw cashews
  • For the Sauce

  • 1/2 cup chicken broth
  • 1/4 cup rice vinegar
  • 2 Tb gluten free soy sauce
  • 2 tsp minced ginger
  • 1 tsp honey or white sugar
  • For the rice

  • 2 cups cooked rice

Instructions

  1. Whisk the cornstarch, egg white and salt in a small bowl and toss with the shrimp.
  2. Add the shrimp mixture to a large saucepan or wok which has been heated over medium heat with 2 Tb of canola oil. After the shrimp has begun to pink up, carefully flip over.
  3. When it is completely cooked through, about 5 minutes, break up and set aside in a bowl heated with 2 Tb of canola oil.
  4. Scrape the bottom of the pan and heat the remaining 1 Tb of canola oil. Add the garlic, chile peppers, green onion and bell peppers.
  5. Sauté, stirring and cooking until crisp tender, about 5 minutes.
  6. Add the zucchini and sauté about 3 minutes more.
  7. Whisk the sauce ingredients together and pour over vegetable mixture.
  8. Add the cashews to the center of the pan. Stir briskly.
  9. Add the shrimp to the center of the pan.
  10. Cook and stir until the sauce has thickened and distributed evenly.
  11. Remove from heat and serve over white steamed short grain rice or brown rice.

Notes

Use gluten free soy sauce for a gluten free meal.

What is your special way of lightening up your favorite dish?

You may also enjoy Eggplant in Garlic Sauce with Rice Noodles

 

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