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Sweet Asian Shrimp Stir-Fry

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Total Time (mins)
20
Difficulty
1
Servings
4
Ingredients
20
Total Prep Time: 12 minutes
Calories Per Serving: 200
Nutrients

Nutrition Facts

Serving Size 274g

Amount per serving
Calories 200 Calories from fat: 70
% Daily Value*
Fat 8 g 12 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 3 g %
Monounsaturated Fat 3.5 g %
Cholesterol 105 mg 35 %
Sodium 890 mg 37 %
Potassium 520 mg 15 %
Carbohydrate 17 g 6 %
Fiber 3 g 12 %
Sugars 7 g
Protein 14 g
Vitamin A 160 %
Vitamin C 120 %
Calcium 15 %
Iron 8 %
Vitamin E 15 %
Vitamin K 130 %
Thiamin 15 %
Niacin 10 %
Vitamin B6 15 %
Folate 25 %
Vitamin B12 15 %
Phosphorus 25 %
Selenium 35 %
Copper 10 %
Manganese 20 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Shrimp are one of the lowest calorie sources of protein available, great for building and repairing your muscles. With fresh DOLE® Broccoli Florets, crunchy carrots, brown rice and DOLE Organic Kale Mix, this stir-fry is a super well-rounded meal.

Ingredients

  • 1/4 cup water, plus additional as needed
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 to 2 teaspoons hot sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 3/4 pound medium shrimp, peeled and deveined
  • 2 cloves garlic minced
  • 1/2 DOLE® Red Onion, sliced in thin wedges
  • 1 red bell pepper, seeded and cut into strips
  • 1 cup DOLE Broccoli Florets
  • 1 cup DOLE Shredded Carrots
  • Water, as needed
  • 1 pkg. (5 oz.) DOLE Organic Kale Mix
  • 2 DOLE Green Onions, thinly sliced
  • 1 lemon, peel grated
  • Hot brown rice

Directions

  1. Combine 1/4 cup water, soy sauce, rice vinegar, lemon juice, sesame oil, honey, hot sauce and corn starch; set aside.
  2. Heat wok over medium-high heat; add oil and shrimp. Stir-fry until shrimp are fully cooked, about 1 to 2 minutes; remove shrimp from pan.
  3. Add garlic and onion to pan; stir fry 1 minute more. Add bell pepper, broccoli and carrots; cook 5 minutes or until vegetables are crisp tender, adding additional tablespoons of water, one at a time, to keep pan moist. Add sauce; bring to boil. Reduce heat. Stir in baby kale and cook until just wilted. Return shrimp to pan, toss to coat. Serve over hot brown rice; garnish with green onion and lemon zest.
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Sweet Asian Shrimp Stir-Fry Shrimp are one of the lowest calorie sources of protein available, great for building and repairing your muscles. With fresh DOLEĀ® Broccoli Florets, crunchy carrots, brown rice and DOLE Organic Kale Mix, this stir-fry is a super well-rounded meal. Prep Time:12 minutes Cook time: Serves: 4
Nutrition facts: 200 Calories, 8 grams fat
Ingredients:
  • 1/4 cup water, plus additional as needed,
  • 2 tablespoons low-sodium soy sauce,
  • 2 tablespoons rice vinegar,
  • 2 tablespoons fresh lemon juice,
  • 1 tablespoon sesame oil,
  • 1 tablespoon honey,
  • 1 to 2 teaspoons hot sauce,
  • 2 teaspoons cornstarch,
  • 1 tablespoon canola oil,
  • 3/4 pound medium shrimp, peeled and deveined,
  • 2 cloves garlic minced,
  • 1/2 DOLE® Red Onion, sliced in thin wedges,
  • 1 red bell pepper, seeded and cut into strips,
  • 1 cup DOLE Broccoli Florets,
  • 1 cup DOLE Shredded Carrots,
  • Water, as needed,
  • 1 pkg. (5 oz.) DOLE Organic Kale Mix,
  • 2 DOLE Green Onions, thinly sliced,
  • 1 lemon, peel grated,
  • Hot brown rice, Directions:Combine 1/4 cup water, soy sauce, rice vinegar, lemon juice, sesame oil, honey, hot sauce and corn starch; set aside.Heat wok over medium-high heat; add oil and shrimp. Stir-fry until shrimp are fully cooked, about 1 to 2 minutes; remove shrimp from pan.Add garlic and onion to pan; stir fry 1 minute more. Add bell pepper, broccoli and carrots; cook 5 minutes or until vegetables are crisp tender, adding additional tablespoons of water, one at a time, to keep pan moist. Add sauce; bring to boil. Reduce heat. Stir in baby kale and cook until just wilted. Return shrimp to pan, toss to coat. Serve over hot brown rice; garnish with green onion and lemon zest.