Search form

Shrimp Stir-Fry with Tomatoes, Avocado, and Garlic

Share this content.

deveined shrimp frying in a hot wok
Prep Time: 
25 minutes
Number of Servings: 
Serves 4

Ingredients

  • 1 lb large shrimp
  • 1⁄4 cup low-sodium chicken broth
  • 1⁄2 tsp cornstarch
  • 1⁄2 tsp chili powder
  • Salt and freshly ground black pepper
  • 2 Tbsp vegetable oil, divided
  • 3 cloves garlic, minced
  • 2 tomatoes, cut into 1⁄2-inch wedges
  • 2 avocados, cut into 1⁄2-inch wedges
  • 1⁄2 cup cilantro, chopped
  • 1 lime, sliced into 4 wedges

Equipment

  • Wok

Directions

  1. Peel and devein shrimp. Pat shrimp dry with paper towels. Set shrimp aside.
  2. In a small bowl, combine broth, cornstarch, chili powder, and salt and pepper to taste. Set aside.
  3. Heat a wok or a large skillet over high heat. Reduce heat slightly. Add 1 tablespoon of the oil and swirl to coat. Add shrimp and garlic. Stir-fry shrimp until they begin to turn pink. Transfer shrimp and garlic to a plate and set aside.
  4. Add remaining tablespoon of oil to wok or skillet. Add tomato wedges and stir-fry for 1 minute. Return shrimp and garlic to wok or skillet. Stir in broth mixture and gently add avocado wedges. Stir-fry mixture, tossing gently, until shrimp are cooked through. Divide mixture between 4 plates.
  5. Garnish with cilantro. Serve with lime wedges.

Notes

  • Be sure to pat the shrimp dry with paper towels before cooking; otherwise any extra moisture may braise the shrimp instead of stir-frying them.
  • If desired, serve over brown rice.
Nutrition Info: 
328 Calories, 19 g Protein, 15 g Carbohydrates, 8 g Fiber, 23 g Total fat (3 g sat), 742 mg Sodium, ★★★★★ Vitamin B12, Phosphorus, ★★★★ Vitamin B6, ★★★ Vitamin E, ★★ Vitamin B3 (niacin), C, K, Folate, ★ Vitamin A, B1 (thiamine), B2 (riboflavin), Magnesium, Potassium, Zinc

Share this content.

Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

You Might Also Like...

Chimichurri

a cup of tangy South American marinade

Buddha Bowls with Avocado Sauce

Buddha Bowls with Avocado Sauce

Baked Eggs with Tomatoes, Red Bell Pepper, & Garlic

Eggs and tomato in a bowl
Taste for Life
155 Washington St. First Floor
Keene, NH 03431
About Us
Advertise with us!

Don't know where to find Taste for Life magazine? Click here!

Want to offer Taste For Life or Remedies magazine in your store? Contact us today.

Read our print archives online!

Want the latest stories e-mailed to you each week? Sign up for our newsletter!

Privacy Policy

Article content Copyright © 1998-2024 Taste For Life except where otherwise noted. This site primarily features images licensed from Dreamstime.

§These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.