Shrimp Stir-Fry with Tomatoes, Avocado, and Garlic

deveined shrimp frying in a hot wok
This content originally appeared on 
tasteforlife.com
Prep Time:
25 minutes
Yield:
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

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