Pan Asian Shrimp


Share this recipe on Twitter. Share recipe on  Facebook Share this recipe on Delicious. Digg this recipe. StumbleUpon
Share this recipe.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 4
Calories: 346 per serving
Percent from Fat: 19%
Cusine: Asian
Course: Dinner
Diet: Gluten Free
Food as MedicineSM Ingredient: Brown rice gluten-free noodles

Food as MedicineSM Tip

All rice is naturally gluten-free. Brown rice is much healthier than white because it has not been processed. Processing strips away about one-half of brown rice's significant health benefits.

Culinary Taste Tip

Fresh raw shrimp are the most tender and flavorful. Frozen shrimp can be used but add to the stir fry toward the end to prevent toughness and dryness.

Culinary Technique Tip

Add just a drizzle or two of extra virgin olive oil into the pot of boiling water to prevent noodles from sticking together.


6 ounces gluten free brown rice spaghetti pasta, such as Tinkyada brand
1 large head (1½ pounds) fresh bok choy
1 teaspoon canola or grapeseed oil
1 pound peeled and deveined uncooked large shrimp
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
2 tablespoons reduced sodium wheat free tamari, such as San-J brand
2 tablespoons rice wine (sake)
2 teaspoons dark sesame oil


Cook pasta according to package directions. Meanwhile, trim off bottom of bok choy; separate bok choy leaves and stems. Thinly slice stems; set aside. Coarsely chop leaves; set aside separately.

Heat canola oil in a large skillet over medium-high heat. Add bok choy stems; stir-fry 3 minutes. Add leaves; stir-fry 3 to 4 minutes or until bok choy is tender. Transfer to a bowl; set aside. Add shrimp, garlic and pepper flakes to same skillet; stir-fry 3 minutes or until shrimp are opaque. Return bok choy to skillet; add tamari and rice wine; stir-fry 2 minutes or until bok choy is hot and sauce is slightly reduced.

Drain pasta; arrange on four serving plates. Spoon shrimp mixture over noodles; drizzle 1/2 teaspoon sesame oil over each serving. Substitutions: for a spicier dish substitute hot pepper sesame oil for the sesame oil.

Nutritional Analysis

Total fat (g): 7.21. Fat calories (kc): 63.72. Cholesterol (mg): 172.37. Trans fatty acids (g): 0. Saturated fat (g): 1.2. Polyunsaturated fat (g): 2.2. Monounsaturated fat (g): 2.04. Fiber (g): 2.72. Carbohydrates (g): 37.65. Sugars (g): 0.95. Protein (g): 29.06. Sodium (mg): 567.73. Calcium (mg) 178.44.

Comments on Pan Asian Shrimp

From: marybridge

This was a FANTASTIC dish! The flavors burst in your mouth and get your attention. Just delicious! My husband stated I could make this every week. The leftover sake was a pleasure to enjoy with the rest of the meal. Delicious, easy to prepare and just an amazing combination of flavors, I'm sure you'll enjoy!

Add a Comment