Shrimp Stir-Fry with Tomatoes, Avocado, and Garlic

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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

Directions

Peel and devein shrimp. Pat shrimp dry with paper towels. Set shrimp aside.
In a small bowl, combine broth, cornstarch, chili powder, and salt and pepper to taste. Set aside.
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.
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.
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

Shrimp Stir-Fry with Tomatoes, Avocado, and Garlic

Share this content.

Ingredients

Equipment

Directions

Notes

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