Shrimp Stir-Fry with Tomatoes, Avocado, and Garlic
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • 1 lb large shrimp
  • [q:1/4] cup low-sodium chicken broth
  • [q:1/2] tsp cornstarch
  • [q:1/2] tsp chili powder
  • Salt and freshly ground black pepper
  • 2 Tbsp vegetable oil, divided
  • 3 cloves garlic, minced
  • 2 tomatoes, cut into [q:1/2]-inch wedges
  • 2 avocados, cut into [q:1/2]-inch wedges
  • [q:1/2] cup cilantro, chopped
  • 1 lime, sliced into 4 wedges
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.
Nutrition Info
328 Calories, 19 g Protein, 15 g Carbohydrates, 8 g Fiber, 23 g Total fat (3 g sat), 742 mg Sodium, [nutrition:5] Vitamin B12, Phosphorus, [nutrition:4] Vitamin B6, [nutrition:3] Vitamin E, [nutrition:2] Vitamin B3 (niacin), C, K, Folate, [nutrition:1] Vitamin A, B1 (thiamine), B2 (riboflavin), Magnesium, Potassium, Zinc